I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.
This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.
For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely nourishing as well. Top it onto pasta and you’re good to go!
4 red peppers, preferably organic
1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts
3 tbsp nutritional yeast
6 tbsp extra virgin olive oil
1 lemon juice and zest
2 cloves of garlic
Salt and pepper
500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)
- Preheat your oven to 400°F. Place the red peppers onto a baking tray – no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
- When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
- In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
- After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
- Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!