Vegan Bell Pepper Pesto (low histamine)

30 minutes Ingredients: 2 large red bell peppers, 1 white onion (about 150g), 1 clove garlic, 1/4 cup pine nuts, 1 tsp coconut oil, 2 tbsp olive oil, 1/2 tsp salt, some pepper,
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Vegan Bell Pepper Pesto
(low histamine)

3. July 2017


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

some pepper

I don´t use it

Preparation time:

30 minutes





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!

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