Vegan Grilled Pepper Pesto
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.
Ingredients
- 2 Sweet Red Pointed Pepper
- ½ Yellow Bell Pepper roughly chopped - raw
- 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
Instructions
- Soak the cashew nuts in boiling water, just enough to cover the nuts and allow to soften for at least 30 minutes.
- 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).
- Remove the peppers from the air fryer basket and allow to cool them to the touch.
- Drain the cashews and place them in a blender bowl.
- Remove the skin and seeds from the peppers and add their pulp to the blender bowl.
- Add all the remaining ingredients and pulse until everything is combined and the pesto has reached your desired consistency.
- Use the vegan grilled pepper pesto to coat pasta, as a dipping sauce, bruschetta topping or to enrich your favourite dishes.