Roasted Red Pepper Pesto

A great way to spice up grain bowls or salads. Or get creative and add on top of poached eggs for a flavour packed breakfast or brunch!

Ingredients:

• 285mL jar water packed roasted red peppers, drained

• 1/2 cup slivered almonds

• 3 cloves garlic

• 1/3 cup olive oil

• 1 lemon, juiced

Directions:

1. In a food processor, combine drained roasted red peppers, slivered almonds, garlic, olive oil and lemon juice.

2. Blend on high until smooth

3. Enjoy!

Grain Bowl Suggestion:

• Grain (quinoa, barley, buckwheat, farro, or rice)

• Leafy greens (arugala, spinach, swiss chard, kale, or romaine)

• Other vegetables (ie: chopped peppers, tomatoes, cucumber, avocado, shredded carrots, shredded beets, bean sprouts, etc)

• Protein (roasted chickpeas, lentils, black beans, pan fried tofu, smoked tofu, steamed tempeh)

• Extras (ie: sliced olives, nuts/seeds, feta cheese (tofu or cow/goat milk))

• Sauce: Roasted Red Pepper Pesto!