Paleo Roasted Red Pepper Pesto

Elevate your dishes with the bold, smoky flavors of Paleo Roasted Red Pepper Pesto! This vibrant, dairy-free twist on traditional pesto pairs the sweetness of fire-roasted red bell peppers with the nuttiness of toasted pine nuts, fresh basil, and parsley for an herby kick. Nutritional yeast lends a cheesy umami flavor, while a splash of lemon juice brightens the blend. Perfectly creamy thanks to extra virgin olive oil, this versatile paleo-friendly sauce is ready in just 40 minutes and can be used as a dip, spread, or topping for your favorite meals. Whether drizzled over roasted vegetables, swirled into zoodles, or paired with grilled proteins, this recipe transforms simple ingredients into an irresistible, healthy addition to your Paleo lifestyle.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 3 large Red bell peppers
• 2 medium Garlic cloves
• 0.5 cup Raw pine nuts
• 1 cup Fresh basil leaves
• 0.5 cup Fresh parsley leaves
• 0.5 cup Extra virgin olive oil
• 2 tablespoons Lemon juice
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Place the red peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and wrinkled.

Step 3

Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will make peeling the skin easier.

Step 4

While the peppers are steaming, toast the pine nuts in a dry skillet over medium heat. Stir frequently until they are golden and fragrant, about 2-3 minutes. Remove from heat and set aside.

Step 5

Peel the charred skin from the roasted peppers, remove the stems, and discard the seeds.

Step 6

In a food processor, add the peeled peppers, garlic, toasted pine nuts, basil leaves, parsley leaves, olive oil, lemon juice, nutritional yeast, salt, and black pepper.

Step 7

Blend until the mixture is smooth and creamy. If necessary, you can add a little more olive oil or a splash of water to reach your desired consistency.

Step 8

Taste and adjust the seasoning if needed.

Step 9

Transfer the pesto to a jar or airtight container and refrigerate if not using immediately.

Step 10

Serve as a dip, spread, or as a topping for your favorite Paleo dishes.

Nutrition Facts

Serving size	(892.5g)

Amount per serving	% Daily Value*
Calories	1706.4

Total Fat 162.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1255.8mg	0%
Total Carbohydrate 56.9g	0%
Dietary Fiber 19.9g	0%
Total Sugars 24.1g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 255.2mg	0%
Iron 15.9mg	0%
Potassium 2630.1mg	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: 81.7%

Protein: 5.6%

Carbs: 12.7%