A little sweet, a little cheesy, and super creamy, this red pepper pesto will definitely be in your dinner rotation. Make sure that you eat it while it’s HOT — it definitely spreads over your pasta better.

Roasted Red Pepper Pesto [Vegan]

$2.99
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Serves

2

Ingredients

  • 1/2 cup cashews – soaked and drained
  • 1/2 cup fresh basil
  • 1 cup roasted red peppers (jarred is perfect)
  • 1 garlic clove
  • juice of 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon nutritional yeast
  • 2-3 tablespoons water
  • 1/2 pound of cooked pasta

Preparation

  1. Combine all ingredients (minus pasta) in a high speed blender and blend until very smooth!
  2. Pour onto hot pasta and mix to combine


    About The Author

    Kristen Genton

    See My Recipes

    Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven different countries has shaped her taste buds to be anything but ordinary as she creates wholesome, healthy, and flavorful recipes. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant-based lifestyle and wants to share her creations with the world.

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