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Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

camptopisaw
Make oil free and vegan Roasted Red Pepper Pesto in 30 seconds in the blender! Handy to keep in the fridge to toss with pasta, slather on bread or stir into a steaming bowl of soup.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer

Equipment

  • Ninja Fit Personal Blender

Ingredients
  

  • 12 ozs fire roasted red peppers, well drained reserve some of the water for thinning pesto
  • 2 Tbsp miso
  • 2 Tbsp nutritional yeast
  • ¼ cup almonds, toasted
  • 1 clove garlic
  • ⅛ tsp red pepper flakes optional

Instructions
 

  • Add all ingredients to the blender and blend til quite smooth, about 45 seconds.
  • Taste and add more garlic, miso or red pepper flakes to your liking. Thin with pepper water if desired.
  • Use as a spread for toasted bread, as a topping for soup, toss with cooked pasta or use as a pizza sauce.

Notes

How to store roasted red pepper pesto

Store in any refrigerator storage container and use within 3 weeks.

Can i freeze it?

Yes! The pesto will keep in a freezer bag or airtight container up to 6 months in the freezer. To defrost just let come to room temperature.
Keyword garlic, gluten free, oil free, roasted red pepper, sauces, vegan