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.


red bell pepper almond pesto

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


Ingredients

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


Instructions

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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