I’m excited to share my Red Pepper Pesto Recipe that blends roasted peppers with toasted nuts and fresh herbs into a jar ready spread perfect for sandwiches, pasta or grilling.
I didn’t expect this Red Pepper Pesto Recipe to become my go-to quick upgrade, but here we are. I start with roasted red bell peppers and a handful of fresh basil leaves then I tease out a smoky, bright flavor that makes any dish sing.
It’s bold, not sweet, and a little stubborn in the best way. I use it like a spread or a sauce, spooning it over meals or doing one of those lazy weeknight Roasted Red Pepper Pesto Recipes that surprise everyone.
Try it once, you’ll see why it gets passed around.
Ingredients
- Roasted red bell peppers: sweet smoky flavor, rich in vitamin C and fiber.
- Fresh basil leaves: aromatic, adds freshness, small vitamins, mild bitterness that lifts pesto.
- Grated Parmesan cheese: salty, umami, boosts protein and calcium, makes sauce richer.
- Pine nuts: buttery, add healthy fats and some protein, toast em for more flavor.
- Garlic cloves: punchy, give savory depth, antibacterial perks, small calorie hit.
- Extra virgin olive oil: fruity fat, heart healthy monounsaturated fats, smooths and binds pesto.
- Fresh lemon juice: bright acid, balances richness, adds tang and vitamin C.
Ingredient Quantities
- Roasted red bell peppers, about 2 large or one 12 oz jar
- Fresh basil leaves, packed, 1 cup
- Grated Parmesan cheese, 1/2 cup
- Pine nuts, 1/4 cup (or walnuts if you prefer)
- Garlic cloves, 2
- Extra virgin olive oil, 1/3 cup
- Fresh lemon juice, 1 tablespoon
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
- Red pepper flakes, 1/8 to 1/4 teaspoon optional
How to Make this
1. Preheat your broiler or oven to high or 450 F; if using fresh peppers, place 2 large red bell peppers on a rimmed pan and broil or roast until skins are blackened and blistered, turning so they char evenly, about 10 to 25 minutes total depending on method.
2. Put hot peppers in a bowl and cover with a plate or seal in a paper bag for 10 minutes so they steam, this makes the skins slip off easy; if you used a jar just drain and pat the peppers dry.
3. Peel off skins, remove stems and seeds, then roughly chop the peppers and set aside, squeeze out excess liquid if they’re very wet.
4. Toast 1/4 cup pine nuts in a dry skillet over medium heat until fragrant and lightly golden, shake the pan constantly cause they burn fast, or use walnuts instead if you prefer.
5. In a food processor add chopped roasted peppers, 1 cup packed fresh basil, 1/2 cup grated Parmesan, toasted nuts, 2 garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon red pepper flakes if you want heat.
6. Pulse the processor a few times to combine then stream in 1/3 cup extra virgin olive oil with the motor running until you reach a slightly chunky but spreadable texture, stop and scrape down the sides as needed; don’t overblend or it’ll get too thin.
7. Taste and adjust seasoning, add a pinch more salt or a squeeze more lemon if it tastes flat, add a tablespoon or two more oil or a tablespoon of water if you want it looser.
8. For serving toss with pasta, spread on crostini, use as a sandwich spread, or mix into mayo as a dip; reserve a few toasted nuts and a little grated cheese for garnish if you like.
9. Store in an airtight jar in the fridge for up to 5 days with a thin film of olive oil on top to keep it bright, or freeze in ice cube trays for longer storage, then thaw what you need.
Equipment Needed
1. Rimmed baking sheet or broiler pan for charring the peppers
2. Large bowl plus a plate or paper bag to steam and loosen the skins
3. Chef’s knife and cutting board for peeling and chopping
4. Small dry skillet for toasting pine nuts
5. Food processor to blend the pesto (a blender can work but processor is better)
6. Measuring cups and spoons for oil, cheese, lemon and spices
7. Rubber spatula or wooden spoon to scrape the sides and transfer the pesto
8. Fine mesh strainer or paper towels to drain and pat peppers dry
9. Airtight jar or container and optional ice cube tray for freezing and storing
FAQ
Red Pepper Pesto Recipe Substitutions and Variations
- Roasted red bell peppers: jarred roasted peppers (drain well, same amount) , roast fresh red bells yourself under the broiler (2 large) , rehydrated sun dried tomatoes (use about 3/4 cup, more intense and slightly saltier)
- Fresh basil leaves: packed spinach (milder, use equal volume) , arugula (peppery, use a bit less) , flat leaf parsley (bright and fresh, equal volume)
- Grated Parmesan cheese: Pecorino Romano (saltier, use a little less) , Asiago (similar texture and melt) , nutritional yeast (vegan option, 3 tbsp for every 1/4 cup cheese)
- Pine nuts: toasted walnuts (same volume, more earthy) , toasted almonds or slivered almonds (chop if whole) , sunflower seeds (nut free, toast for best flavor)
Pro Tips
1) Toast nuts low and watch them like a hawk, they go from golden to burnt in seconds. Shake the pan, pull them off a little before they look done cause carryover cooking keeps them browning, then cool on a plate so they stay crunchy.
2) Keep the texture chunky by pulsing not pureeing, and add the oil slowly so it doesnt turn into a thin sauce. If it gets too thick for pasta, stir in a splash of hot pasta water or a tablespoon of reserved cooking water, way better than adding more oil.
3) Brighten it last minute, dont dump all the lemon in at once. Taste, then add a little more acid or a pinch of sugar if the peppers taste dull or overly smoky. A tiny extra pinch of salt after you add cheese makes flavors pop.
4) Store smart to keep the color and freshness, press plastic wrap right on the surface or pour a thin layer of oil over the top before sealing, fridge for up to 5 days. For long term, freeze in ice cube trays so you can thaw single servings without wasting any.
Red Pepper Pesto Recipe
I’m excited to share my Red Pepper Pesto Recipe that blends roasted peppers with toasted nuts and fresh herbs into a jar ready spread perfect for sandwiches, pasta or grilling.
8
servings
143
kcal
Equipment: 1. Rimmed baking sheet or broiler pan for charring the peppers
2. Large bowl plus a plate or paper bag to steam and loosen the skins
3. Chef’s knife and cutting board for peeling and chopping
4. Small dry skillet for toasting pine nuts
5. Food processor to blend the pesto (a blender can work but processor is better)
6. Measuring cups and spoons for oil, cheese, lemon and spices
7. Rubber spatula or wooden spoon to scrape the sides and transfer the pesto
8. Fine mesh strainer or paper towels to drain and pat peppers dry
9. Airtight jar or container and optional ice cube tray for freezing and storing
Ingredients
-
Roasted red bell peppers, about 2 large or one 12 oz jar
-
Fresh basil leaves, packed, 1 cup
-
Grated Parmesan cheese, 1/2 cup
-
Pine nuts, 1/4 cup (or walnuts if you prefer)
-
Garlic cloves, 2
-
Extra virgin olive oil, 1/3 cup
-
Fresh lemon juice, 1 tablespoon
-
Salt, 1/2 teaspoon
-
Black pepper, 1/4 teaspoon
-
Red pepper flakes, 1/8 to 1/4 teaspoon optional
Directions
- Preheat your broiler or oven to high or 450 F; if using fresh peppers, place 2 large red bell peppers on a rimmed pan and broil or roast until skins are blackened and blistered, turning so they char evenly, about 10 to 25 minutes total depending on method.
- Put hot peppers in a bowl and cover with a plate or seal in a paper bag for 10 minutes so they steam, this makes the skins slip off easy; if you used a jar just drain and pat the peppers dry.
- Peel off skins, remove stems and seeds, then roughly chop the peppers and set aside, squeeze out excess liquid if they're very wet.
- Toast 1/4 cup pine nuts in a dry skillet over medium heat until fragrant and lightly golden, shake the pan constantly cause they burn fast, or use walnuts instead if you prefer.
- In a food processor add chopped roasted peppers, 1 cup packed fresh basil, 1/2 cup grated Parmesan, toasted nuts, 2 garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon red pepper flakes if you want heat.
- Pulse the processor a few times to combine then stream in 1/3 cup extra virgin olive oil with the motor running until you reach a slightly chunky but spreadable texture, stop and scrape down the sides as needed; don't overblend or it'll get too thin.
- Taste and adjust seasoning, add a pinch more salt or a squeeze more lemon if it tastes flat, add a tablespoon or two more oil or a tablespoon of water if you want it looser.
- For serving toss with pasta, spread on crostini, use as a sandwich spread, or mix into mayo as a dip; reserve a few toasted nuts and a little grated cheese for garnish if you like.
- Store in an airtight jar in the fridge for up to 5 days with a thin film of olive oil on top to keep it bright, or freeze in ice cube trays for longer storage, then thaw what you need.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 56g
- Total number of serves: 8
- Calories: 143kcal
- Fat: 15.6g
- Saturated Fat: 2.9g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 8g
- Cholesterol: 5.5mg
- Sodium: 294mg
- Potassium: 123mg
- Carbohydrates: 3g
- Fiber: 0.9g
- Sugar: 1.5g
- Protein: 3.7g
- Vitamin A: 1800IU
- Vitamin C: 17.5mg
- Calcium: 89mg
- Iron: 0.6mg
