Say whattttttt?! Barbeque pesto?? YES. Forget traditional basil pesto, I have created a new kind of pesto.
Don’t get me wrong, I absolutely love classic pesto, but I love barbeque sauce and the idea of creating a pesto/sauce out of homemade barbeque sauce sounded really good to me. Guess what…it is delicious and I’m sharing with you today a few different ways to use it. It is so versatile!
A little sweet, a little spicy, a little tang and totally delicious. BBQ sauce is one of my very favorite things in the whole universe. It just tastes good on anything.
Serve it as a dip for potato fries or even veggies. Spread it on toast and add some chopped avocado.
I especially love this idea….I filled some roasted poblano peppers with it. YUM.
Or, my husband’s favorite….as a pizza sauce! This pizza was soooo good!!! I actually made 2 pizzas, the other one was covered with green bell peppers, sliced poblano peppers and black olives. However, we ate it so fast, I didn’t get any photos.
Go make this and come back and leave me feedback on here. Each time you guys make a recipe of mine and leave me feedback, it makes my day!! Also, tag me on Instagram@thevegan8 and also hashtag #thevegan8, so I don’t miss any notifications. Love seeing your photos. Thank you to everybody who has been making my Nutella Bars!
Homemade barbeque is not only easy and healthier than storebought, but it is incredibly fresh and delicious! I have repurposed barbeque sauce by creating a barbeque pesto that is incredibly versatile and can be used on almost anything your heart desires!
1. Add all of the ingredients, except the pinenuts, to a bowl and whisk really well until completely incorporated. Whisk for a minute or two, as it will thicken as you do this. Set aside.
2. Add the pinenuts to a food processor and pulse them to break them up into a coarse meal. Add the prepared barbecue sauce and blend until smooth. If you want it thinner, add a tiny bit more water. Serve any way you like.
To serve it in poblano peppers, I simply sliced poblano peppers, sprinkled on salt & pepper and roasted them at 400 degrees for 10 minutes, just to soften them some, but not totally char them.
For the potatoes, I cut several red potatoes into wedges, added salt & pepper and roasted them at 400 degrees for 25-30 minutes until they were very golden brown. No oil needed!
You could also use it as a pizza sauce, spread it on toast, or thin it out with a little water and use it as a dressing!
Welcome to The Vegan 8! I'm Brandi and I started this blog in October 2013. I create all recipes to be vegan, gluten-free, oil-free and 8 ingredients or less, not necessarily including salt & water. Basically, you would only need to purchase 8 ingredients to make each individual recipe. I love to share that easy, healthy and decadent recipes don't need to be more than 8 ingredients! Be sure to read my About page to understand what the concept is behind The Vegan 8!
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My passion is creating unique recipes and original content that feature 8 ingredients or less. All recipes, content and photographs are my work and copyrighted. Please email me before using my photographs or recipes. If you like my recipes and are inspired by them to recreate a version of your own, I simply ask that you link back to my blog and give credit to my recipe. Do not reproduce my recipes in any way, without my permission.