1cup(200grams)jarred roasted red bell peppersdrained
½cup(70grams)sun-dried tomatoes in oildrained
¼cup(60grams)extra virgin olive oil
Peel and cut the garlicinhalf lengthwise, remove its core, if any, and add the clove to the food processor.Note: the core of the garlic can be hard to digest; we remove it to have a lighter pesto.
Add almonds, pine nuts, nutritional yeast, and salt.
Blend until you get a finely coarse texture (1 minute).
Add red peppers (drained well), sun-dried tomatoes in oil (drained well), olive oil, and water.
Blend for a minute or two, adding more water if necessary, until you reach your desired consistency. Taste and adjust for salt if necessary.