Paleo Roasted Red Pepper Pesto
Add a vibrant and flavorful twist to your Paleo meals with this irresistible Paleo Roasted Red Pepper Pesto. Made with perfectly roasted red bell peppers, fresh basil and parsley, toasted pine nuts, and a hint of zesty lemon juice, this dairy-free pesto is rich, creamy, and packed with bold, wholesome ingredients. Nutritional yeast adds a cheesy, umami flavor while keeping things Paleo-friendly, and the combination of roasted peppers and garlic creates a smoky-sweet depth that’s utterly delicious. This versatile sauce is perfect as a dip, spread, or topping for everything from grilled vegetables to zucchini noodles. Ready in just 40 minutes and easy to prepare, this gluten-free, vegan, and keto-friendly recipe is a must-try for anyone looking to elevate their meals with a healthy and flavorful condiment. Perfect for meal prep and storing in your fridge for an instant pop of flavor during the week.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 medium Garlic cloves
- 0.5 cup Raw pine nuts
- 1 cup Fresh basil leaves
- 0.5 cup Fresh parsley leaves
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 450°F (232°C).
Place the red peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and wrinkled.
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make peeling the skin easier.
While the peppers are steaming, toast the pine nuts in a dry skillet over medium heat. Stir frequently until they are golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
Peel the charred skin from the roasted peppers, remove the stems, and discard the seeds.
In a food processor, add the peeled peppers, garlic, toasted pine nuts, basil leaves, parsley leaves, olive oil, lemon juice, nutritional yeast, salt, and black pepper.
Blend until the mixture is smooth and creamy. If necessary, you can add a little more olive oil or a splash of water to reach your desired consistency.
Taste and adjust the seasoning if needed.
Transfer the pesto to a jar or airtight container and refrigerate if not using immediately.
Serve as a dip, spread, or as a topping for your favorite Paleo dishes.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 35.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2663 mg | 57% | |
*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.
