2-3 large red peppers
3 sprigs fresh oregano, leaves only
1-2 sprigs fresh basil, leaves only
2 tablespoons vegetable oil
2 tablespoons nutritional yeast
quarter cup ground almonds
1/2 teaspoon finely ground sea salt
1/2 teaspoon garlic powder
2 tablespoons tomato paste
Roast the peppers whole until tender and the skins are loose and charred. Wrap the peppers in a tea towel and leave for a couple of minutes to steam, then peel, seed and trim.
Put all ingredients into a food processor and blend until finely chopped. Taste and adjust flavourings if desired.
Serve on pasta, pizza, bruschetta, sandwiches and so on.