Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Servings: 8 servings


  • 4 red bell peppers
  • 3/4 cup unsalted walnuts
  • 4 cloves garlic
  • 1/4 cup lightly packed basil
  • 1/4 cup nutritional yeast flakes grated Parmesan
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • pinch cayenne pepper
  • 6 tbsp olive oil


  • Roast peppers by preheating broiler to high and placing whole peppers on a baking sheet and broil until blistered and blackened on all sides , turning every minutes.
  • Transfer peppers to a bowl, cover for atleast 15 minutes until cool enough to handles. Remove skin and seeds.
  • In a food processor, pulse walnuts and garlic until finely chopped.
  • Add basil, yeast flakes, vinegar, salt, pepper, cayenne and roasted peppers Turn on food processor and pour oil in while running. Blend until creamy

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