Creamy Bell Pepper & Carrot Pesto

I will show you how to make my favorite kind of pesto-with a lovely vegan twist!


I LOOOVE pesto…it’s GOT to be one of my favorite type of sauces, hands down. This recipe was really inspired as a result of preventing food waste. About a week ago, I had some bell peppers slowly beginning to wilt in the back of my fridge. I had been trying to figure out how to utilize them, and BAM! I came up with an idea: How about I try ‘sun drying’ the peppers, similarly to how you would with tomatoes? My thought process then evolved into seeing if it was remotely possible to make a pepper pesto. My thought was Why not?

Let me tell you, this pepper pesto has turned into my crack. Slow roasting the peppers brings out the natural sweetness in the peppers. Team that with the creaminess of roasted carrot and garlic, and your taste buds are in Heaven.  The dairy substitution of nutritional yeast and Miso paste gave this a wonderful, rich and savory sense of umami. I actually find this pesto to have an almost cheesy quality to it (something that I was not intending to aim for!). It goes wonderfully with pasta or over a baguette, risotto or any other vessel you like to serve your pesto with! 

In lieu of the sun, I utilized my trusty oven for these peppers. As you’ll see, I let these babies roast for a while. Don’t let the 8 hour oven time intimidate you-these peppers can either be slow-roasted overnight or while you’re at work. This sauce does take some time to prepare from start to finish…but I PROMISE you that it will be worth the wait!


Let me show you how I made this!

Creamy Bell Pepper & Carrot Pesto

Ingredients:
·         5 large colorful bell peppers, or 8-10 miniature bell peppers
·         3 cloves of garlic
·         2 carrots
·         3 tbsp nutritional yeast
·         1 tbsp miso paste
·         2 tbsp lemon juice
·         4 tbsp extra virgin olive oil (evoo)
·         ¼ cup of pine nuts or sunflower seeds
Directions:
1.       Roasted peppers-Preheat oven to 170 degrees Fahrenheit. Take each bell pepper and slice directly in half, lengthwise and remove the saps and seeds.  After slicing and de-seeding, take a large baking sheet and line with parchment paper. Place your pepper halves on the parchment paper and drizzle 1 tbsp of the evoo and massage over each of the pepper pieces until they are all oiled. Place baking tray in middle rack and allow the peppers to slow-roast for 7-8 hours, or until the peppers start to wrinkle. Be sure to check them after 7 hours to ensure that they do not burn!

2.       Roasted Carrots and garlic-Preheat oven to 400. Coarsely chop carrots until they are about 2 inches in size. Take your carrots and unpeeled garlic cloves, lightly drizzle with evoo and let them roast for about 20-25 minutes, until the carrots are fork tender. Afterwards, remove them from the oven and gently unpeel garlic clove. Should be relatively fork tender. If its not quite fork tender, leave the cloves in the oven for about 5-6 more minutes. Place your seeds in the oven to roast for the last 5 minutes.

3. Mixin it all-Take all of your roasted veggies and the remaining ingredients and add them all into a food processor. Let the mixture pulse nonstop for about 3 minutes, or until the mixture has the consistency of a smooth  hummus-like consistency.

4.       Enjoy over your favorite vessel of choice! 🙂

6 servings

Nutritional Information (per serving)
194 Calories/ 4.9g protein/ 13.6 grams fat/14.3 grams of carbs/4.4 grams fiber

Leave a Reply