Hemp Pesto and Roast Capsicum Miso Pasta
Ingredients
Hemp pesto
- 2 bunches fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 cup grated vegan parmesan (or 1/4 cup cashews and 1/4 cup nutritional yeast)
- 1/3 cup hemp seeds
- 3 cloves garlic
- 1/4 teaspoon salt
- Pepper to taste
Roast capsicum and miso sauce
- 1 red capsicum
- 1/2 onion
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon white miso paste
Preparation
Hemp pesto
Pulse basil and hemp hearts in a food processor until chunky.
Add parmesan and garlic, pulse 6-8 times, then with the processor running, pour in olive oil. Transfer to a jar and stir in salt and pepper.
Roast capsicum and miso sauce
Soak cashews in hot water for 30 minutes.
Preheat oven to 180 degrees. Add capsicum, onion and garlic to a baking tray, drizzle with olive oil and roast for 20 minutes or until capsicum skin is browned. Add cooked vegetables to a bowl, cover with a plate and let them sweat. After this time, peel off the capsicum skin.
Drain cashews and add to a blender with the vegetables and remaining ingredients. Blend until smooth, then store in a container or heat and stir through freshly-cooked pasta.
