Simple and delicious sweet red pepper pesto with fragrant roasted almonds. Best served with pasta, or in wraps and sandwiches!
Vegan Red Pepper Pesto

Vegan Red Pepper Pesto

This versatile plant-based pesto can spice up any dish. Try it on pasta, sandwiches, or even as a salad dressing. What are you waiting for?

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 4 sweet red peppers
  • 4 cloves roasted garlic
  • 3 tbsp nutritional yeast
  • 1/4 cup roasted almonds
  • 2 tbsp extra virgin olive oil
  • handful of fresh basil
  • salt and pepper to taste


1. Using a heavy skillet heat the almonds over medium heat for 2 - 3 minutes until they begin to brown and give off a rich and tasty fragrance. Still and toss regularly as they can burn very quickly so you'll need to keep a close eye on them throughout.

2. Remove them from the pan to cool, then add them to a food process to blitz into little pieces.

3. Add the peppers to a preheated over at 450 F 230 C for 25 minutes. Once roasted, let the peppers cool and then peel the skins off.

4. Place all ingredients into a food processor until you reach your desired pesto consistency.

This recipe was republished with permission from Rachel Ama. Find the original recipe here

'Tasty plant-based recipes for every day'

'Tasty plant-based recipes for every day'

You can purchase Rachel's debut cookbook Rachel Ama's Vegan Eats.

Nutrition Information

  • Serving Size: 2

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