We’re back with another versatile recipe to add to your cache of multi-purpose creations! Today we’ll be making a zesty roasted red pepper pesto! I love to use this pesto stirred into spaghetti, swirled into some hot soup (Soupologie soup, natch), or dolloped generously on a thick and floury ciabatta topped with vegan cheese to create the perfect panini.
Red Pepper Pesto
I know a lot of people are not big fans of bell peppers due to their strong after-taste. By that I mean you can often taste red peppers for like 10 hours after you ate them. It’s a shame because I love the flavour but often have to weigh up the positives of the flavour with the negatives of the after-effects! The best thing about this recipe, therefore, is that there is no after-taste of the red peppers! All you get is this lovely zesty fragrance with a slight heat of garlic and a warmth from the roasted red peppers. I suggest using red, orange or yellow peppers as they’re riper than green peppers and much sweeter. Their sweetness wonderfully complements the zestiness from the lemon and the touch of heat from the grated garlic.
Fantastically Free-From
Above all, this recipe is free-from! It’s naturally nut-free and dairy-free! If you want to turn this dish gluten-free, simply use gluten free breadcrumbs! Standard, shop-bought pesto tends to use parmesan (with animal rennet), pine nuts and sometimes almonds or walnuts to achieve the classic nutty flavour. My mum has a nut allergy so I’ve always been on the lookout for a nut-free pesto recipe. I picked up a tip from the renowned chef, Massimo Bottura, about using breadcrumbs instead of nuts and I honestly think it tastes so much better. I also think it’s a great way to make use of any bread that’s stale or close to expiring by making breadcrumbs. But you don’t necessarily have to make your own, shop-bought breadcrumbs will work well too!
If you’ve ever binge-watched a bunch of “oddly satisfying” cooking videos on YouTube then you definitely want to head over to our Instagram stories! In this recipe, I chop, deseed, pour, slice, cut, squeeze, blend, grate, mince, spread – everything that screams cooking galore!
I recommend below our pasta and soup recipes that pair perfectly well this vegan red pepper pesto:
- Easy Potato Gnocchi
- Vegan Fresh Pasta – Orecchiette
- Tomato & Red Lentil Soup
- Pasta e Fagioli (Pasta and Bean Soup)
- Roasted Garlic Soup
You could also have a go at our Hey Pesto Pasta and let us know if green or red pesto is your favourite!
N.B. Don’t forget we’re running a 20% off Special on all our Souper Boxes. Head over to our webshop to view our range of nutritious & delicious free-from soups using code: SOUPBOXMAY20
Let’s get started!
Vegan Red Pepper Pesto
Equipment
- Twon-Pronged Meat Fork, or similar
- Hob
- Food processor
Ingredients
- 75 g Breadcrumbs
- 2 tbsp Basil fresh or frozen
- 1 Red Pepper or Yellow or Orange Pepper
- 1 Clove Garlic finely grated
- Zest 1 Lemon
- Juice ½ Lemon
- 1 tsp Balsamic Vinegar (optional)
- 4 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
- To begin, set the hob on a high heat. Please remember to stay vigilant when using an open flame and never leave a child unattended.
- Then, carefully slide the pepper onto the pronged meat fork.
- Lay the pepper onto the hob and turn frequently using the fork. After a while, you should notice some burnt spots and you might hear the skin of the pepper ‘cracking’ slightly. Keep turning the pepper until it is covered in little burnt spots. This process should take about 3-4 minutes.
- Now set the pepper aside to cool.
- Add the breadcrumbs, grated garlic, and lemon zest to a food processor.
- Deseed and roughly chop the cooled pepper. Add the red pepper to the food processor.
- Squeeze over the juice of ½ lemon, pour in the olive oil and the Balsamic vinegar, if using.
- Blend the mixture in the food processor until you reach a smooth, pesto-like consistency. This can take up to one minute or so as the mixture starts out quite chunky and you need to get it past this stage to the smoother stage.
- To serve, you can either swirl the pesto into a soup, add to some cooked pasta, or spread in a panini topped with vegan cheese! Enjoy!