Condiments/ Sides & Snacks/ Vegan

Red Pepper Pesto

Have you ever made a red pesto? I promise you that once you make pesto at home you will never go back and buy one in the store again. Homemade pesto burst will freshness and it’s so delicious! Perfect addition to pasta, roasted veggies, toasted sourdough, you can use it as a dip and much more. We often spread pesto on the base of the pizza instead of the tomato sauce. What elevates this pesto – these are roasted red peppers, which add sweetness and smokey flavour.

Red Peppers – are abundant in vitamin C, which helps organism when under stress, assist in production of stress hormones (adrenaline and cortisol), boost immune system. 

This recipe is vegan, for non vegan option you can use some pecorino cheese instead of yeast flakes. To make it nut-free use sunflower seeds instead of almonds.

Red Pepper Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

This Red Pepper Pesto is creamy, has a sweet and smokey deep flavour from the roasted peppers and also it's vegan. Perfect addition to pasta, roasted vegetables, toasted sourdough, wraps and makes a great dip too!


  • 2 roasted peppers*, peeled and deseeded
  • 1/2 cup almond flakes
  • 1/4 cup hemp seeds
  • 2 garlic cloves
  • 1/2 cup fresh parsley
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 2 tbsp nutritional yeast fakes
  • salt & pepper to taste



Roast almonds flakes and hemp seeds in a pan on a medium heat for about 5-10 minutes or until golden and brown, stirring frequently. Once ready let them cool a bit.


Place all pesto ingredients in a blender and process until smooth and creamy, set aside. Store in the fridge for up to 5 days.


* ROASTED PEPPERS - preheat oven to 400F and place whole peppers on a baking pan lined with a parchment. Bake for around 45 minutes, checking and turning every 15 minutes, until peppers are soft and skin wrinkled and blacken in spots. Remove from the oven and place in a bowl, cover with a plate and leave it cool for around 20 minutes. Peel the peppers, discard the stem and seeds, cut into strips. MAKE IT NUT-FREE - omit almond flakes and use some more sunflower seeds instead.

You Might Also Like