After my Lemon Arugula Pesto obsession got a little out of hand, I decided to come up with another pesto. I wanted to add a new flavor to my newfound fascination with having pestos and sauces in my fridge at all times. Having a flavorful batch of pesto in your fridge makes any last minute meal easier and delicious.
A few ways you can use pesto:
- On pasta, duh
- On lentil pasta (for that extra protein & fiber)
- As a roasted veggie topping
- To make a pesto pizza topped with vegetables
- Mixed into dips
- On toast for a quick snack or fancy canapes
- To top meat
- Mixed into a salad dressing
Since the 90’s are trending, I decided to bring sun-dried tomatoes back, and because I love roasted red peppers and they were a natural fit, I added them to the mix. This pesto is rich, delicious and totally different. Surprisingly, it lends itself to adaptations like a creamy version and amazing as a fancy bruschetta topping.
This recipe requires the added step of roasting the peppers, but it’s totally worth it. There are a million ways to roast peppers online, but this is how I do it:
- Preheat the oven to 350º
- Cut the red peppers in half and leaving the stems on, clean the insides by removing the seeds and white parts.
- Place them face down on a baking sheet with aluminum paper or parchment paper.
- Lightly cover with avocado oil or another high heat oil.
- Place in oven until the skin is dark and charred in places.
- Right out of the oven, place them in a bowl and cover the bowl – I use a plate to keep it simple.
- Let the roasted red peppers steam for 5-10 min. This will help the skin loosen and make it easier to remove.
- Remove the skins and stem from the roasted red pepper.
- 3 Roasted Red Peppers
- 1/3 cup sundried tomatoes – packed
- 1/2 cup pumpkin seeds
- 2 cloves garlic
- 1 cup olive oil
- 1 tbsp nutritional yeast
- 1 tsp salt
- Combine all the ingredients, except that olive oil in a blender or food processor and mix until blended.
- Add the olive oil slowly until you get the desired texture.
- Adjust for salt
SERVING SUGGESTIONS & NOTES:
- Mix with milk or nut milk when adding to pasta to create a creamy pink sauce
- Top with basil
- Serve on grilled chicken as a fun topping
- Use this as a bruschetta topping