Red Bell Pepper Almond Pesto

Another red bell pepper pesto. Yeah, at this point I should have a pesto category. It's good to have options, right?

We did spinach fettuccine to reduce carbs slightly and get a little more veggies in us. Regular fettuccine has about 15% your daily value of carbs. This spinach fettuccine has 12%, just as much fiber, plus vitamin A and calcium.

As suggested by Vegan Heaven, we served with sauteed mushrooms. We also threw in some vegan Italian sausage and zucchini.

Recipe by Vegan Heaven | Makes: 2 servings | Time: ~10 min


2 red #bellpeppers, chopped

1/2 cup #almonds

3 tbsp EVO

3 tbsp tomato paste

1 garlic clove

2 tbsp nutritional yeast

1 tsp lemon juice

1 cup parsley, chopped


In a medium skillet, heat one tablespoon olive oil over medium heat. Sauté the red bell pepper for about 5 minutes until it is slightly brown.

Put it into a food processor with the chopped parsley, the remaining olive oil, the almonds, the nutritional yeast, the tomato paste, the lemon juice, and the garlic clove.

Blend until smooth.

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