Red Pepper And Walnut Pesto
A rustic accompaniment that showcases the flavors of sun-dried tomatoes and basil, this pesto is ideal for tossing with hot pasta or serving with crusty bread.
Ingredients
- 900 g (4 large) red bell pepper
- (4 ) garlic cloves, peeled
- 150 g (1½ cups) walnuts
- 180 g (1 cup) sun dried tomatoes, packed in oil, oil drained
- 30 g (1 cup) fresh basil leaves
- 140 g (1 cup) parmesan cheese (or soy parmesan), cubed
- (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
- 240 ml (1 cup) extra virgin olive oil
Directions
- Preheat oven or air fryer to 400 °F (200° C). Place the bell peppers onto a sheet tray and lightly brush the peppers with olive oil and place into the oven or air fryer. Roast for 10 – 12 minutes and then add the garlic. Roast for an additional 10 minutes.
- Once done cooking, place the roasted garlic and bell peppers into a bowl and cover tightly with a lid or plastic wrap. Let steam in the bowl for 15 – 20 minutes. When slightly cool, remove the peppers from the bowl and remove the stems, skins and seeds and discard.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, and increase speed to Variable 6. Blend for 45 seconds, using the tamper to press ingredients towards the blades, or until desired consistency is reached. For a smooth pesto blend on the highest speed.
Chef's Notes
- The oil can be omitted from this recipe, however you will get a very thick pesto. Liquid is needed to blend these items down, so the oil can be replaced with 1/2–3/4 (120-180 ml) of water.
- This homemade pesto is bursting with nutrients thanks to its variety of whole foods.
Ingredients
- 900 g (4 large) red bell pepper
- (4 ) garlic cloves, peeled
- 150 g (1½ cups) walnuts
- 180 g (1 cup) sun dried tomatoes, packed in oil, oil drained
- 30 g (1 cup) fresh basil leaves
- 140 g (1 cup) parmesan cheese (or soy parmesan), cubed
- (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
- 240 ml (1 cup) extra virgin olive oil
Directions
- Preheat oven or air fryer to 400 °F (200° C). Place the bell peppers onto a sheet tray and lightly brush the peppers with olive oil and place into the oven or air fryer. Roast for 10 – 12 minutes and then add the garlic. Roast for an additional 10 minutes.
- Once done cooking, place the roasted garlic and bell peppers into a bowl and cover tightly with a lid or plastic wrap. Let steam in the bowl for 15 – 20 minutes. When slightly cool, remove the peppers from the bowl and remove the stems, skins and seeds and discard.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, and increase speed to Variable 6. Blend for 45 seconds, using the tamper to press ingredients towards the blades, or until desired consistency is reached. For a smooth pesto blend on the highest speed.
Chef's Notes
- The oil can be omitted from this recipe, however you will get a very thick pesto. Liquid is needed to blend these items down, so the oil can be replaced with 1/2–3/4 (120-180 ml) of water.
- This homemade pesto is bursting with nutrients thanks to its variety of whole foods.
