This is a wonderful healthy spread – ideally for topping onto oat cakes, gluten free or paleo breads. You can also use it as a dip with vegetable sticks. So easy to assemble as it makes use of store cupboard ingredients.

Roasted Red Pepper and Tomato Pesto


Difficulty – Easy

Time – 10 minutes.

Serves – 6-8

What’s good about it?

This is a fabulous antioxidant packed recipe. Tomatoes are a great source of lycopene known for its cancer protective properties and supporting bone health. Both tomatoes and red peppers are packed with vitamin C to support immune function and great for healthy skin and joints as vitamin C is important for production of collagen.


  1. Place the tomatoes, pepper and garlic in a food processor and process until finely chopped.
  2. Add the nuts, yeast flakes, basil and tomato paste and pulse to chop finely. Add a little oil from the tomato jar to create a thick pesto.
  3. Spread on the oatcakes or toasted bread

Did you Know?

Nutritional yeast flakes are a great addition to dips and dressings and provides a delicious tangy, slightly cheesy flavour to vegan dishes. Nutritional yeast flakes are rich in B vitamins making it an ideal energising, nutrient rich addition to recipes.


200g / 7oz jar sun dried tomatoes in oil, drained (retain the oil)

1 roasted red pepper from a jar, drained, about 50g

1 garlic clove, crushed

50g / 2 oz pine nuts, toasted

50g / 2 oz walnut halves, toasted

2 tbsp nutritional yeast flakes

2tbsp chopped basil leaves

1tsp sun dried tomato paste

Freshly ground black pepper