Red Pesto

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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.

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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:

  1. Preheat the oven to 350º
  2. Cut the red peppers in half and leaving the stems on, clean the insides by removing the seeds and white parts.
  3. Place them face down on a baking sheet with aluminum paper or parchment paper.
  4. Lightly cover with avocado oil or another high heat oil.
  5. Place in oven until the skin is dark and charred in places.
  6. Right out of the oven, place them in a bowl and cover the bowl – I use a plate to keep it simple.
  7. Let the roasted red peppers steam for 5-10 min. This will help the skin loosen and make it easier to remove.
  8. Remove the skins and stem from the roasted red pepper.

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INGREDIENTS:

  • 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

 

INSTRUCTIONS:

  1. Combine all the ingredients, except that olive oil in a blender or food processor and mix until blended.
  2. Add the olive oil slowly until you get the desired texture.
  3. Adjust for salt

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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

 

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