Vegan Red Pepper Pesto


vegan red pepper pesto

with roasted almonds

Simple and delicious sweet red pepper pesto with fragrant roasted almonds. A quick and easy recipe for pasta lovers and sandwich fillers.

Prep Time: 5 mins
Cook Time: 35 mins
Feeds: 2 cups


4 sweet red peppers

4 cloves roasted garlic

3 tbsp nutritional yeast

1/4 cup roasted almonds

2 tbsp extra virgin olive oil

handful of fresh basil 

salt & pepper to taste


1. Using a heavy skillet heat the almonds over medium heat for 2 - 3 minutes until they begin to brown and give off a rich and tasty fragrance. Still and toss regularly as they can burn very quickly so you'll need to keep a close eye on them throughout. 

2. Remove them from the pan to cool, then add them to a food process to blitz into little pieces. 

3. Add the peppers to a preheated over at 450 F 230 C for 25 minutes. Once roasted, let the peppers cool and then peel the skins off.

4. Place all ingredients into a food processor until you reach your desired pesto consistency.

Best served with pasta, or in wraps and sandwiches!