This recipe is basically a vegan pesto sauce with the addition of roasted red peppers. It is so good you’ll want to eat it with a spoon right out of the bowl, but I would suggest tossing it with pasta or spreading it on a pizza crust or some flatbread. It would be fantastic with roasted potatoes or as a vegetable dip. You can roast your own red pepper or take the easy route like I did and buy a jar of roasted red peppers. Trader Joe’s sells jars of roasted red peppers for $1.99, plus they usually have fresh basil available throughout the year.
- 1 cup chopped roasted red pepper
- 2 cloves garlic
- ½ cup walnuts
- ¾ cup basil, packed
- 3 tbsp nutritional yeast
- ¼ cup olive oil
- ½ tsp crushed red pepper (optional if you like it spicy)
- salt and pepper to taste
- Throw everything in a blender or food processor and puree. Refrigerate.