Vegan Bell Pepper Pesto
3. July 2017
It`s always possible to eat pasta with pesto right? Especially on days with little time it is so quick and easy to throw a little pasta in a pot and mix with pesto. The delicious meal is ready!
In addition to my recipe for the superfood anti histamine pesto I would like to introduce you to another low histamine version. Unfortunately I can´t use dried tomatoes to make a normal red pesto, so why not substitute with aromatic peppers? In combination with onion, garlic and pine nuts is simply a poem and a mild fruity accompaniment to all noodles, gnocchi, potatoes and as a spread on bread.
This recipe is another great example that a life with a histamine intolerance isnt´t all about sacrifice. You just have to find alternatives and become a bit creative. This often creates the most delicious things, so you don´t really miss anything.
The recipe makes 4 servings of pesto, but I usually prepare a bit more and freeze the remainder into separate portions. This way I always have some on hand when I´m short in time.
Have fun with trying the recipe!
Dairy - free
For 4 servings
2 large red bell peppers
1 white onion (about 150g)
1 clove garlic
If you can tolerate it well
1/4 cup pine nuts
1 tsp coconut oil
2 tbsp olive oil
Or another compatible oil of your choice
1/2 tsp salt
I don´t use it
Wash and core the peppers, peel the onion and the garlic and cut everything into small cubes.
Heat the coconut oil in a pan. Add the peppers, onion and garlic and fry
Add the salt and stir well. Put a lid on the pan and let it all boil for about 15 minutes on medium heat.
In the meantime, roast the pine nuts in another pan until they start to smell delicious
Put the cooked vegetables, the pine nuts, olive oil and pepper in a blender and mix it. I always do this step by step, because I like it when the pesto is still a little bit chunky. Ready!
Enjoy with freshly cooked pasta!