Homemade Vegan Pesto

Ingredients

• 250 g cherry tomatoes
• 150 g tomato paste
• 1 small red onion
• 5 g dried oregano
• 5 g salt, plus more to taste
• 2 g black pepper
• 15 ml soy sauce
• 100 g fresh basil leaves
• 60 ml red wine
• 120 ml reserved pasta water
• 1 g nutmeg
• 50 g pine nuts
• 4 cloves garlic
• 1 g chili flakes
• 2 red bell peppers
• 60 ml olive oil
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 sprig fresh rosemary, finely chopped

Instructions

1. Preheat oven to 200 C (400 F). Toss chopped peppers, onion, garlic, cherry tomatoes, 15 ml olive oil, salt, and pepper on a baking sheet. Roast 15 minutes.
2. Toast pine nuts in a dry skillet over medium heat until golden and fragrant.
3. Cook pasta in salted boiling water and reserve about 120 ml pasta water.
4. In a blender or processor, combine basil, red wine, soy sauce, nutmeg, chili flakes, cayenne, rosemary, and toasted pine nuts.
5. Add roasted vegetables and tomato paste.
6. Blend, adding pasta water gradually until desired consistency.
7. Taste and adjust seasoning, then toss with cooked pasta and serve.