Roasted Red Pepper Pesto
Roasted red pepper pesto (also known as pesto calabrese or Calabrian pesto) is a great way to add loads of amazing flavor to pasta dishes, pizza, and more. This recipe is dairy free.
Ingredients
- ¼ cup slivered almonds
- 2 garlic cloves peeled and smashed
- 16 ounce jar roasted red peppers
- ¾ cup fresh basil leaves
- ⅓ cup extra virgin olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- ½ teaspoon diamond crystal kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Heat a dry skillet over medium heat. Once hot, add the slivered almonds and toast for a couple of minutes, stirring often so they don't burn until they're lightly golden brown and smell toasty. Transfer the toasted nuts to the bowl of a food processor.
- Optional step (for those that don't like eating raw garlic): Place the skillet back over medium heat and add one teaspoon of olive oil to the skillet along with the peeled and smashed garlic cloves. Cook until the garlic is lightly golden and smells aromatic. Remove from the heat and transfer to the food processor bowl.
- Shake off any excess water from the peppers and add them to the food processor along with the rest of the ingredients. Blend or pulse until everything is well combined and has reached your desired consistency. Season to taste with kosher salt and freshly cracked black pepper. Add more lemon juice as needed, to taste.
Notes
This recipe makes a little over 2 cups of pesto.
See the blog post for tips on how to store and freeze as well as ideas on how to use this sauce.