Roast tomato and yellow pepper pesto

Roasted tomato and yellow pepper pesto with toasted almonds and sunflower seeds.

OK so this isn’t fully raw but, if you could see my face, it doesn’t care 🙂

I love a good pesto. The variations are endless.  But no matter which recipe you use, that parmesan taste is a must. If you’re vegetarian, vegan or have food intolerances then parmesan is off the menu…or is it? I always tell you that everything has a healthy alternative, and that includes parmesan. I use Nutritional Yeast Flakes. 

Nutritional yeast is a single-cell organism which is grown on molasses and then harvested. Yeasts are members of the fungi family, like mushrooms.


Nutritional Yeast is packed with B vitamins, B12 particularly as well as folic acid, selenium, zinc, and protein. It’s also gluten and fat free.


It gives that “umami” taste to dishes. It’s deep and savoury and “cheesy”. 



Cut up and roast 4 large tomatoes and 2 yellow peppers. Sprinkle on some salt and garlic powder. Drizzle lightly in olive oil. 


In a pan, toast some sunflower seeds and slivered almonds until golden. Whizz in the food processor.


Once cool, add the tomatoes and peppers to the food processor with some salt, 3 tbsp nutritional yeast and a bunch of basil. Add 1 tin of chopped tomatoes WITHOUT THE JUICE.


Whizz until smooth. Tastes unreal. 



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