Photo: Mockup Graphics
Vegan Roasted Red Pepper Pesto
8 ingredients
10 min
(1 cup pesto)
openrecipes
If you aren't a fan of tracking down nutritional yeast and don't care about the vegan-ness, go ahead and sub in Parmesan cheese in the same amount. Toss a few tablespoons of this pesto with your favorite pasta and you have a quick and delicious dinner.
Estimated Nutrition (whole recipe, rough)
808
Calories
18g
Protein
37g
Fat
103g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium red peppers, halved, seeded, and roasted
- 1-1/2 cup packed fresh basil leaves
- 5 garlic cloves
- 1/2 cup pine nuts
- 1/2 cup walnuts
- 1/3 cup nutritional yeast
- Salt and pepper, to taste
- 1/3 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes