Roasted Red Pepper Pesto... in a NutriBullet! (Recipe)

Back when I lived in Paris, I never had a food processor, nor a blender. However, I did have a portable and handy NutriBullet on hand to make smoothies and nice cream.

One fateful day I felt like eating pesto, but didn’t know I could make it without my food processor. After a bout of moping, the little cogs in my head reminded me that I had a NutriBullet, and thus pesto could be made. Lo and behold, this recipe was born!

You can 100% recreate this recipe using a blender or a food processor. However, the modifications that I have made to my original recipe have ensured this is optimal for a NutriBullet. Read on and enjoy this fun twist on the iconic Italian sauce!

The Recipe

Time allotment

Prep Time: 10 minutes

NutriBullet time: 5 minutes

Total Time: 15 minutes

Yield: 1 1/2 cup (335g) of roasted red pepper pesto

Cooking Utensils

NutriBullet
- You could also use a food processor or a blender
One spoon
Cheese grater
Frying pan

Ingredients

50g Parmigiano Reggiano cheese

25g Manchego cheese (Optional)
- If more cheese is desired without extra saltiness
50g pine nuts
3-5 sun-dried tomatoes
150g olive oil
1/2 cup (10g) fresh basil
2 large roasted red peppers
- I used some that came in a jar
1-2 tsp salt
1-2 tsp pepper
2 tsp Chili flakes (Optional)
- If more spice is desired

Instructions

Place all ingredients listed above in NutriBullet (or food processor / blender)
Blend ingredients together
Use a spoon or a spatula to wipe down sides of NutriBullet and stir up contents
Blend again until all ingredients are smooth
Poor contents of pesto from NutriBullet into a separate bowl
Add pesto to freshly made pasta, and stir
1. I tend to add 75g pesta to 1 cup (200g) of freshly made pasta
2. If sauce is not “soft” enough to your liking, add some pasta water!
Potential toppings: salt, freshly shaved cheese, freshly squeezed lemon
Enjoy!