Roasted Red Pepper "Pesto"

This recipe is great because it is super creamy, & can be adjusted to your spicy-level. I love adding this sauce to a box of Banza pasta. This recipe will yield enough sauce for an entire box so I either suggest making this for 3-4 people, or saving leftovers for lunch!


-       1 roasted red pepper (either from a jar or roasted on your own)
-       1/4 cup of slivered almonds
-       1 squeezed lemon
-       2 tablespoons of nutritional yeast
-       1 tbs avocado oil (optional but very helpful for blending)
-       pink Himalayan salt
-       crushed red pepper to taste
-       2 tbs of fresh basil chopped 

1.     blend all ingredients except the basil together until smooth.
2.     Pour over Banza pasta and top with basil and hemp hearts. 

Rebecca Tolan