Dairy-Free Roasted Red Pepper Pesto
Elevate your pasta night or snack game with this vibrant and flavorful Dairy-Free Roasted Red Pepper Pesto! This creamy, plant-based twist on a classic pesto combines smoky roasted red bell peppers, fragrant fresh basil, and nutty toasted pine nuts for a burst of natural goodness. Nutritional yeast steps in to deliver cheesy umami notes without any dairy, making it perfect for vegans and those with dietary restrictions. A touch of freshly squeezed lemon juice brightens up the sauce, while garlic and olive oil bring depth and richness. Ready in just 20 minutes, this easy homemade pesto is ideal for tossing with pasta, spreading on sandwiches, or adding a gourmet touch to grain bowls. Packed with bold flavors and texture, this recipe is a healthy and irresistible addition to your repertoire.
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Recipe Information
Ingredients
- 2 whole roasted red bell peppers
- 2 cups fresh basil leaves
- 0.5 cup raw pine nuts
- 2 whole garlic cloves
- 0.25 cup nutritional yeast
- 2 tablespoons freshly squeezed lemon juice
- 0.5 cup olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 10 minutes or until the skin starts to blister and char.
Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 5 minutes to loosen the skin.
Peel off the skin from the peppers and remove the seeds and stems.
In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.
In a food processor, combine the roasted red peppers, fresh basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, and lemon juice.
Pulse the ingredients a few times to break them down.
With the processor running, slowly stream in the olive oil until the mixture is smooth and creamy.
Season with salt and black pepper to taste.
Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to a week.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 23.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
