Dairy-Free Roasted Red Pepper Pesto

Bursting with vibrant flavors and creamy texture, this Dairy-Free Roasted Red Pepper Pesto is a plant-based twist on a classic favorite. Roasted red bell peppers bring smoky sweetness, perfectly complemented by fresh basil, toasted pine nuts, and zesty lemon juice. Nutritional yeast adds a cheesy depth without any dairy, making this pesto not only vegan but also packed with umami. With just 20 minutes from start to finish, this versatile sauce is a breeze to prepare, whether you're tossing it with pasta, spreading it on sandwiches, or using it as a dip. Plus, it's a healthier, allergy-friendly option that doesn’t compromise on flavor—perfect for weeknight meals or meal prep.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 8

Ingredients

• 2 whole roasted red bell peppers
• 2 cups fresh basil leaves
• 0.5 cup raw pine nuts
• 2 whole garlic cloves
• 0.25 cup nutritional yeast
• 2 tablespoons freshly squeezed lemon juice
• 0.5 cup olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 10 minutes or until the skin starts to blister and char.

Step 3

Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 5 minutes to loosen the skin.

Step 4

Peel off the skin from the peppers and remove the seeds and stems.

Step 5

In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.

Step 6

In a food processor, combine the roasted red peppers, fresh basil leaves, toasted pine nuts, garlic cloves, nutritional yeast, and lemon juice.

Step 7

Pulse the ingredients a few times to break them down.

Step 8

With the processor running, slowly stream in the olive oil until the mixture is smooth and creamy.

Step 9

Season with salt and black pepper to taste.

Step 10

Transfer the pesto to a jar or airtight container. Store in the refrigerator for up to a week.

Nutrition Facts

Serving size	(558.5g)

Amount per serving	% Daily Value*
Calories	1651.3

Total Fat 161.7g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 2210.3mg	0%
Total Carbohydrate 43.6g	0%
Dietary Fiber 8.9g	0%
Total Sugars 23.4g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 92.6mg	0%
Iron 8.0mg	0%
Potassium 1329.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.6%

Protein: 4.1%

Carbs: 10.3%