Oil-free Red Pepper Pesto
Recipe from www.plantbasedfamilydownunder.com
- 4 small / 3 medium / 2 large red peppers / capsicums
- 1 large bunch basil (or use 2 if they’re smaller like supermarket bunches)
- 2-3 tablespoons raw pine nuts or cashew pieces
- 2 tablespoons nutritional yeast
- 1 garlic clove
- ½ – 1 tsp salt
- Preheat oven to 200 degrees centigrade.
- Wash your peppers well, then place stalk-up on a baking tray lined with baking paper (bring the paper up over the sides as you want to catch any escaping juices).
- Wash your basil, then pluck off all the good leaves (not blackened / bruised) and tender stalk tips and put them in your food processor
- Add the nooch, garlic – sliced, and salt
- After about 20 minutes check your peppers and rotate them carefully, turning blackened spots underneath and be careful not to pierce them so the juices escape.
- Check again after 15 minutes and rotate once more. After 45-60 minutes they should be ready depending on your oven. They should be and collapsing but not flat yet!
- Place them in a bowl, and cover with cling wrap and place in the fridge for 15 minutes or until just cool enough to handle, but still warm / hot. Wearing disposable gloves can help here!
- Holding them over the bowl, split them open, remove the stalk as many seeds as you can and peel off as much as the skin as you can. Let the juices drip into the bowl. Place pieces of flesh into another bowl as you go along. Once you’re finished, place a fine sieve over the bowl of prepared peppers, and tip your bowl containing the seeds, stalks and skin over it, adding all that lovely syrup / juice to your peppers. Discard the other bowl contents.
- Add your peppers and juice to the food processor with your basil etc., and process on high until it is the texture you like. It helps if the peppers are still a little warm.
- Adjust the seasoning and serve.
- This makes an excellent dip also if you add a can of chickpeas /cannellini beans.