Sun-dried Tomato and Red Pepper Pesto

Okay so I really think this might be the best thing I’ve ever invented. Although obviously a quick google search proved to me (as usual) that I hadn’t really invented anything – plenty of people had already come up with very similar stuff. But anyway, this was something I’ve been thinking of doing for a while, and I kept rethinking certain ingredients and how to make it perfect. Today I finally went to the supermarket, bought everything I needed, made it, and then I think I almost overdosed on it. Please let me know if you make this and enjoy it, I’m always especially curious to know what people think about things that I didn’t just adapt from somewhere else. Thanks!

Ingredients (serves 2)

• 400g pasta
• 2 red bell peppers
• 120g sun-dried tomatoes
• 100g pine nuts
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• 3 cloves of garlic
• 2 tbsp rice milk
• couple of dashes of ground black pepper
• 2 tsp salt
• 8 black olives

Preparation (20 minutes)

Fill a large pot with water and put it on the stove on maximum heat. While you wait for it to boil, put the olive oil, peppers (chopped), sun-dried tomatoes,  salt, pepper, nutritional yeast, and garlic in a blender and blend. As soon as it’s blended, but still kind of chunky, add the pine nuts and rice milk and blend. Depending on how good your blender is you might want to add the pine nuts in separate chunks, just to make sure the blender doesn’t get stuck. Once everything is blended together, set aside. By now the water should be boiling, add the pasta and some salt and stir every two minutes. Chop the olives into fourths and set aside. About one minute before what the pack says, taste the pasta, it should be ready. Once you’ve tasted it and know it’s ready, drain it, throw it back in the pot, and add the pesto and the olives. Since the pesto isn’t warm, serve (and enjoy!) immediately so that it doesn’t cool down the pasta too much.