Our Whole30 Roasted Red Pepper Pesto will give your dishes a new boost of flavor! With only five ingredients and 5 minutes of prep, it’s a fast and easy way to elevate your meal! It’s gluten-free, dairy-free, egg-free and plant-based. So whether you are rocking a Whole30 or Plant-Based Whole30, it’s compatible!
This pesto uses ingredients we were able to find at our local Walmart – jarred roasted red peppers, fresh basil and garlic, cashews, and salt. We love that the jarred roasted red peppers make this a no-cook recipe! We found a compatible jar of roasted red peppers in the condiment aisle by the olives. Just double-check the label that there is no added sugar or non-compatible additives. The fresh basil and garlic really make the flavor of this sauce come together, so be sure to grab fresh ingredients for those.
Once you have the ingredients, pesto is really easy to make in a blender or food processor. Simply add all the ingredients and blend! You may need to stir it down the sides a few times and blend again until all ingredients are well combined.
This recipe makes about 1 cup and stays good in the fridge in a sealed container for up to 2 weeks. You can also freeze this pesto in a sealed container for up to 3 months. We love it on top of grilled chicken or, if you are plant-based, it would be delicious in our Pesto Bowl or on top of our Tofu Frittata.
Substitutions
Can’t do cashews? You can use an equal amount of pine nuts or walnuts; we just prefer the flavor and accessibility of cashews.
Can’t find jarred roasted red peppers? You can roast fresh red peppers instead. Just note that you need a total of 1 ½ cups of roasted red peppers in the end. We have done so before using a basic recipe as a guide like this one.
Whole30 Roasted Red Pepper Pesto
Whole30 Roasted Red Pepper Pesto
Ingredients
- 12 oz jarred roasted red bell peppers drained (about 1 ½ cups)
- 1/2 cup packed fresh basil leaves
- 1/2 cup cashews
- 1 tsp minced garlic (about 2 cloves)
- 1/2 salt more to taste
Instructions
- BLEND all ingredients in a food processor or blender until well combined. We like it with a little texture but blend to your desired consistency. The amount of salt needed will depend if your nuts were salted – salt to taste after adding the initial ½ teaspoon of salt and blending.
- STORE in the fridge in a sealed container for up to 2 weeks or in the freezer for up to 3 months.
Autumn Michaelis
Recipe Creator | Whole Food for 7
