Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 209.3
- Total Fat: 19.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.5 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.7 g
- Protein: 3.4 g
View full nutritional breakdown of Roast Pepper Vegan Pesto calories by ingredient
Roast Pepper Vegan Pesto
Submitted by: WOTSHEWROTEIntroduction
This is a delicious adaptation of a recipe I found on a vegetarian website. Add a healthy dollop to your freshly cooked pasta and serve with a side of veggies or salad for a perfectly balanced and substantial vegan meal. This is a delicious adaptation of a recipe I found on a vegetarian website. Add a healthy dollop to your freshly cooked pasta and serve with a side of veggies or salad for a perfectly balanced and substantial vegan meal.Number of Servings: 4
Ingredients
-
I cup fresh basil
1 cup fresh parsley
1 cup fresh rocket leaf (arugula?)
1/4 cup walnuts
2 cups mixed sweet/bell peppers
1/4 cup olive oil
Juice from 1/2 a lemon
1 medium tomato
3 cloves garlic
Salt and pepper to suit
Directions
Drop a small amount of the oil into a pan with peppers and mix through until coated. Roast or fry peppers for approx 5 minutes or until you can smell that gorgeous roasty pepper aroma. Leave to cool.
Add all herbs, rocket leaft, walnuts, chopped tomato, garlic, lemon juice, salt and pepper to bowl and blend well but allow small grains of walnut to remain for texture.
Add cooked peppers and blend again briefly.
Store all ingredients in a clean jar, and top with remaining olive oil. This will seal the ingredients and stop them from turning brown. Will keep in the fridge for over a week if completely covered with oil.
To serve, spoon out pesto paste allowing some of the oil to be served along with it. Toss through freshly cooked pasta. No need to recook and can also be used for a topping on bread, toast, or as a dip for veggies etc.
Number of Servings: 4
Recipe submitted by SparkPeople user WOTSHEWROTE.
Add all herbs, rocket leaft, walnuts, chopped tomato, garlic, lemon juice, salt and pepper to bowl and blend well but allow small grains of walnut to remain for texture.
Add cooked peppers and blend again briefly.
Store all ingredients in a clean jar, and top with remaining olive oil. This will seal the ingredients and stop them from turning brown. Will keep in the fridge for over a week if completely covered with oil.
To serve, spoon out pesto paste allowing some of the oil to be served along with it. Toss through freshly cooked pasta. No need to recook and can also be used for a topping on bread, toast, or as a dip for veggies etc.
Number of Servings: 4
Recipe submitted by SparkPeople user WOTSHEWROTE.
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