This smoky-sweet roasted red pepper pesto is an incredible sauce for pasta, or you can spoon it on fish, chicken, vegetables, grain bowls, sandwiches and eggs. Since the pesto can be made ahead it’s perfect for quick weeknight dinners and nutritious lunches. Best of all, you can use homemade or store-bought roasted red peppers.
Roasted red pepper pesto ingredients:
Roasting fresh peppers is easy and will make your house smell amazing! However, you can use two large jarred roasted peppers instead if you prefer. You can also swap out the pine nuts for toasted walnuts or sliced almonds.
How do you roast peppers?
You can roast peppers directly on a gas stove, on the grates of a hot grill or in the oven.
- To roast them on the stove or grill, arrange the peppers directly on the stove over the flame (right on the burner) or on the grates of a hot grill. Cook the peppers, turning them occasionally, until they’re blackened all over, about 15 minutes total.
- To roast them in the oven, arrange halved peppers on an oiled foil-lined baking sheet. Broil the peppers 4-5 inches from the heating element until blackened all over, about 10 minutes.
Once the peppers are blackened (by any method), transfer them to a bowl and cover them with plastic wrap to steam for 5-10 minutes (this will soften the peppers as well as make it easier to remove the skin). Alternatively, you can put them in a brown paper bag to steam.
How to make red pepper pesto:
- In a food processor, combine garlic, roasted red peppers, lemon juice, toasted pine nuts, fresh basil (or a mix of basil and mint), parmesan cheese, red pepper flakes and salt and pepper. Process until finely chopped.
- With the motor running, drizzle in olive oil to incorporate. Be sure to give the pesto a taste—you can add more salt, pepper and/or lemon juice as needed. If you like it spicy, add more red pepper flakes!
Vegan red pepper pesto
For a vegan red pepper pesto, omit the parmesan cheese and add another tablespoon of pine nuts.
Red pepper pesto pasta
The pesto is perfect with pasta (you can use any shaped pasta you like). One batch of pesto is perfect for 12-ounces of pasta, although you can stretch it to 1 pound of pasta—just drizzle the pasta with a bit of olive oil.
Other ways to serve the pesto:
- Spooned over white fish, steak, chicken or vegetables
- Drizzled on grain bowls
- Spooned on fried eggs
- Slathered on sandwiches and Grilled Cheese
- Drizzled over soups
- As a dip for Grilled Potatoes and Oven Fries
FAQs
Yes! The pesto can be refrigerated for up to 3 days, making it perfect for easy weeknight meals.
Yes! You can swap out the fresh peppers for two jarred roasted red peppers instead.
Tips for this recipe:
- You’ll need a food processor to make this pesto, or you can use a high-speed blender such as a Vitamix.
- You can roast the peppers directly on a gas stovetop or grill, or in the oven under the broiler.
- One batch of pesto is perfect for 12-ounces of pasta, although you can stretch it to 1 pound of pasta—just drizzle the pasta with a bit of olive oil.
- If making pasta, I like to garnish it with fresh basil and/or mint, or even kale chips (the crispy kale is a delicious contrast to the sweet smokiness of the pesto).
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Roasted Red Pepper Pesto
Equipment
- Food Processor or Vitamix
Ingredients
- 2 red bell peppers
- 2 garlic cloves, peeled
- 2 tablespoons toasted pine nuts
- ½ cup packed basil (or ¼ cup packed basil and ¼ cup packed mint)
- ¼ cup freshly grated parmesan cheese
- Juice from ½ lemon, plus more to taste if needed
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Roast the peppers
- If using the oven: Preheat the broiler with a rack 4-5 inches from the heating element. Line a small sheet pan with foil. Cut the bell peppers in half through the stem end and place the peppers cut side down on the pan. Broil until blackened all over, about 10 minutes.
- If using the stovetop or grill: Place the peppers directly on the range of a gas stove or on the grates of a hot grill. Cook, turning the peppers occasionally, until they’re blackened all over, about 15 minutes total.
- Transfer the peppers to a bowl and cover with plastic wrap to steam for 5-10 minutes. Peel off and discard the skin (if needed, you can give the peppers a quick rinse). Discard the stems and seeds.
Make the pesto
- In a food processor with the blade running, add the garlic cloves and coarsely chop. Add the roasted red peppers, pine nuts, basil (or basil and mint), Parmesan cheese, lemon juice, red pepper flakes (if using), and a generous pinch of salt and pepper. Process until mostly smooth.
- With the blade running, drizzle in the extra virgin olive oil. Taste and season with additional salt, pepper and/or lemon juice as needed.
Notes
- You’ll need a food processor to make this pesto, or you can use a high-speed blender such as a Vitamix.
- You can roast the peppers directly on a gas stovetop or grill, or in the oven under the broiler.
- One batch of pesto is perfect for 12-ounces of pasta, although you can stretch it to 1 pound of pasta—just drizzle the pasta with a bit of olive oil.
- If making pasta, I like to garnish it with fresh basil and/or mint, or even kale chips (the crispy kale is a delicious contrast to the sweet smokiness of the pesto).
Teo Ballvé says
Delicious! Made this tonight for Angela and Pablo. They loved it! Thanks Nicki!