This vegan grilled pepper pesto is a delicious and easy-to-make dish and a great way to add some plant-based goodness to your meal. Try it today and be inspired!
Questa ricetta è disponibile anche in italiano
This Vegan Grilled Pepper Pesto is a simple and delicious meal that’s sure to please everyone. The pesto adds a wonderful depth of flavour to the peppers, and the dish is ready in just over 30 minutes, if you start completely from scratch. So, if you’re looking for a tasty, nutritious and bold meal, give this Grilled Pepper Pesto a try!
How to make Vegan Grilled Pepper Pesto
STEP 1 - GRILL THE PEPPERS
You can grill the pepper whole in the air fryer (as per recipe shown below) at 200°C for 20 minutes flipping them half way through, in a 200° C preheated oven for 30-35 minutes, turning them at half time, or on a hot grill pan, until their skin is charred.
For a shortcut you can use ready to eat roasted pepper from a jar.
STEP 2 - SOAK CASHEWS
Cashews will add texture, good fats and a fair amount of protein to the dish. Soaking them prior to blending it will make the pesto creamier and nuttier, as well as bringing another depth of flavour.
You can substitute them with other nuts of your choice. I would recommend pine nuts or macadamia nuts if you spare a handful.
STEP 3 - BLEND
This step is the key to make a gorgeous sauce that will make your dishes shine. Just gather all the ingredients and place them in a blender bowl and pulse until you reach your desired consistency.
Your vegan grilled pepper pesto is now ready to be served! You can enjoy it as a dip with chips or crackers, or you can use it as a spread on sandwiches or wraps. It also makes a great topping for pasta dishes or roasted vegetables. No matter how you choose to enjoy it, this flavourful pesto is sure to be a hit!
What to serve with
- tossed in a grain salad
- over a toasted bread slice or bruschetta,
- some crackers or crisps to dip into
- in a focaccia sandwich
- on a pizza or naan base topped with vegan mozzarella
Vegan Grilled Pepper Pesto Recipe
Ingredients (for 250 g Pasta):
2 Sweet Red Pointed Pepper
½ Yellow Bell Pepper
40 g Extra Virgin Olive Oil
25 g Cashew Nuts (soaked in hot water for at least 30 minutes)
10 g Fresh Basil
½ teaspoon Smoked Paprika
Salt
Pepper
Method:
1. Soak the cashew nuts in boiling water, just enough to cover the nuts and allow to soften for at least 30 minutes.
2. Wash the red peppers and place them whole in the air fryer at 200°C (390°F) for 20 minutes, flipping half way through (alternatively you can cook them in a preheated oven at the same temperature for 30-35 minutes or on a hot grill pan until skin is charred).
3. Remove the peppers from the air fryer basket and allow to cool them to the touch.
4. Drain the cashews and place them in a blender bowl.
5. Remove the skin and seeds from the peppers and add their pulp to the blender bowl.
6. Add all the remaining ingredients and pulse until everything is combined and the pesto has reached your desired consistency.
7. Use the vegan grilled pepper pesto to coat pasta, as a dipping sauce, bruschetta topping or to enrich your favourite dishes.
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