• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
Home » Condiments, Dressings & Sauces » Red Pepper Pesto (Roasted)

Red Pepper Pesto (Roasted)

Apr 27, 2023 · by Valentina · 16 Comments

This post may contain affiliate links.

Jump to Recipe

Red Pepper Pesto is a sweet and smoky twist on the classic. You'll want to have it at the ready because it's absolutely scrumptious and it will enhance anything it’s added to.

Top view of a small jar filled with red pepper pesto.

Red pepper pesto adds a delicious bold flavor to all sorts of dishes. The touch of sweetness and subtle smokiness of the roasted red peppers, combined with sweet roasted garlic, is outstanding with the traditional basil, pine nuts and Parmesan.

From a warm slice of rustic bread and pasta, to creamy scrambled eggs and fruit-filled salads, the uses for the pesto are limitless!

Vegetarian and gluten free, this recipe is packed with nutrients, to boot.

About the Key Ingredients

Whole ingredients for roasted red pepper pesto, including parmesan cheese, olive oil, pine nuts, head of garlic and red bell peppers, on wood board.
  • red bell peppers - Choose peppers that are firm, deeply colored and slightly shiny. Recipe tip: Instead of roasting raw peppers from scratch, you can purchase jarred, roasted peppers. If you do this, be sure they are thoroughly drained and dried. You will need 2 pounds. This an easy way to speed up the recipe if you need to.
  • garlic - Unlike a more traditional pesto, the garlic will be roasted for this red pesto recipe so it will be mellow and sweet. Look for firm heads of garlic without any soft spots or green shoots. (If you prefer not to roast the garlic, for a sharper flavor, use about 4 small to medium-sized garlic cloves.)
  • pine nuts - The pine nuts will be toasted before we add them to the recipe, to deepen their flavor and bring their oils to their surface.
  • grated Parmesan - Use Parmigiano Reggiano if possible.
  • fresh basil leaves - Look for perky bunches and avoid any brown, bruised or yellow leaves. Typically the smaller baby leaves are softest with a subtle sweetness, whereas larger leaves can sometimes be a tad bitter and a bit thicker.
One large slice of French bread with Red Pepper Pesto spread on top with a few pine nuts and tiny basil leaves.

How to Make it

- Place the peppers, one or two at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars.

4 red bell peppers on burners on the stove-top with large flames beneath them.

- When they're evenly charred, remove them from the burners, place them in a large stainless steel bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes. (Alternately, you can put them in a brown bag and fold/roll the top to make it airtight.)

- Once they're cool enough to work with, use your hands to peel off the skin and remove the stems.

Four charred large red bell peppers on wood surface.
Four roasted and peeled large red bell peppers on wood surface.

- Use a paring knife (or your hands) to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside.

Peeled red bell peppers that are whole, but cut open to reveal the inside.
Large pieces of red bell peppers that have been roasted, skinned and seeded, on wood surface.

- Use paper towels to dry the roasted peppers on both sides. Place one layer below them and then another on top and gently press down. Then roughly chop them. Set aside.

Recipe Tip: Peppers have a high water content, so the better you dry them once they’re roasted, the thicker the pesto will be.

- Add the pine nuts to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat just until they’re golden, very aromatic and look oily. Set them aside to cool. Watch them carefully, as they can go from golden to burnt quickly.

raw pine nuts in saute pan.
Lightly browned pine nuts in saute pan.

- Add the peppers, along with the roasted garlic, toasted pine nuts, Parmesan, basil, salt and a few turns of pepper, to the bowl of a food processor fitted with the blade attachment. Blend until it’s relatively smooth, add the oil and blend once more.

Recipe Tip: The garlic can be roasted up to four days ahead, and the peppers can be roasted up to two days ahead. Both should be refrigerated and in an airtight container or wrapped tightly with plastic wrap. The garlic should be roasted before you begin!

Top view of food processor bowl with whole ingredients for red pepper pesto, including pine nuts, roasted garlic, red peppers, basil and grated cheese.
Top view of food processor bowl full with red pepper pesto.

The pesto will likely be loose, which is perfect if you’re using it as a sauce for pasta, chicken, rice, etc.

White plate with spaghetti noodles in red pepper pesto sauce with a basil leaf on top.

Pro Tip: If you want it to be thicker and spreadable, strain it. Be sure to save the liquid as it’s absolutely delicious on its own and is a sauce in and of itself.

Red pepper pesto in a fine mesh strainer with metal handle.

Variations

  • Other pepper varieties. You can substitute the red peppers with other colors of bell peppers or Poblanos, Hatch chiles, Anaheims, Piquillos, or other sweet and/or mild peppers. The flavors will vary with each pepper.
  • Other fresh herbs. Feel free to experiment with various fresh herbs. You can try oregano, flat-leaf parsley, marjarom, or any combination thereof. Arugula (Rocket) would also be super delicious as an alternative to the basil, as it would add a sharp peppery flavor.
  • Vegan option. Substitute the Parmesan cheese with ½ cup cashews plus 1 tablespoon of nutritional yeast, and a few pinches of salt. You can also use more of the pine nuts instead of the cheese, or add a second nut like almonds, pecans or cashews.
  • Spicy version. Add about ¼ to ½ teaspoon of cayenne pepper, or add it to taste, like this.

How to Make Pesto Without a food Processor

  • If you don’t have a food processor, a high-speed blender will work well for this red pepper pesto recipe.
  • For a classic basil pesto, a mortar and pestle can be used. That won’t work for the red pepper pesto though. You can however super finely chop all of the ingredients. It will take more time and little muscle, so a smaller batch might be easier.

Serving Suggestions

Though pesto sauce is most commonly served with pasta, it’s incredibly versatile and the uses for it are endless. Here are a few other delicious ideas:

  • Spread it into wraps and sandwiches.
  • It’s amazing on pizzas! Check out this Basil Pesto Pizza.
  • Red Pepper Pesto is also excellent with eggs, especially mixed into scrambled eggs.
  • Add it to sauces and soups.
  • Roast vegetables with it. (I love it with zucchini and eggplant!)
  • Add a layer of it to lasagna, or use it as the lasagna sauce.
  • It’s a really delicious sauce for chicken, salmon and shrimp.
  • Much like my Red Goddess Sauce, it's fantastic with grilled steak.
  • And of course, it’s delightful just spread on a crusty slice of bread.

Other Fun and Delicious Pesto Recipes

  • Lemon Caper Pesto
  • Lemon Verbena Pesto
  • Creamy Kale Pesto

How long will it last?

In a tightly sealed container or jar, Red Pepper Pesto should last about 5 days in the refrigerator.

Can you freeze pesto?

Yes, you can freeze this pesto. In an airtight container it should keep well for about 4 months. To thaw it, place it in the refrigerator a day or two before you want to use it.

Small jar filled with red pepper pesto with some on a spreader.

I hope you love Roasted Red Pepper Pesto as much as my family and I do!

Top view of a small jar filled with red pepper pesto.

Red Pepper Pesto Recipe

Valentina K. Wein
Red Pepper Pesto is a sweet and smoky twist on the classic. It’s absolutely scrumptious and it will enhance anything it’s added to.
* The garlic should be roasted before you begin the recipe.
It can be done a few days ahead - here's how.
Makes approx. 3 cups / Serving size: approx. ¼ cup
5 from 2 votes
Print
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Condiments, Sauces, Dressings and Vinaigrettes
Cuisine Italian, American
Servings 12
Calories 109 kcal

Equipment

  • food processor

Ingredients
 
 

  • 3 pounds whole red bell peppers (see notes)
  • 3 tablespoons roasted garlic - approx 1 large head (this should be done ahead)
  • ½ cup loosely packed fresh basil leaves, washed and dried
  • ½ cup pine nuts
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon Kosher salt (use half if using table salt)
  • freshly ground black pepper

Instructions
 

  • Roast the peppers. Place the peppers, one or two at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. When they're evenly charred, remove them from the burners, place them in a large stainless steel bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes. (Alternately, you can put them in a brown bag and fold/roll the top to make it airtight.)
  • Once they’re cool enough to work with, use your hands to peel off the skin and remove the stems. Use a paring knife (or your hands) to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside. Pat them dry on both sides with paper towels. Then roughly chop them.
  • Toast the pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat until they’re golden, very aromatic and look oily. Set them aside to cool.
  • Make the pesto. Add the peppers, with the roasted garlic, toasted pine nuts, Parmesan, basil, salt and a few turns of pepper, to the a food processor fitted with the blade attachment. Blend until it’s relatively smooth, add the oil and blend once more. Season to taste with salt and pepper if necessary.
  • If you want a thicker more spreadable pesto, strain it. Be sure to save the liquid as it’s absolutely delicious on its own and is a sauce in and of itself.

NOTES

If you prefer to buy pre-roasted red peppers, you will need 2 pounds, once drained.
Calorie count is only an estimate.

NUTRITION

Calories: 109kcal
Keywords pasta sauces, red pepper recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

More Condiments, Dressings & Sauces

  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Creamy Avocado Butter in a red and white striped bowl.
    Avocado Butter Recipe
  • Top view of a brown-rimmed bowl filled iwth crisped quinoa.
    Crispy Quinoa
  • Large Mason jar with blackberry vinaigrette and a whole blackberry on the top rim, and pretty purple cloth next to it.
    Blackberry Balsamic Vinaigrette

Reader Interactions

Comments

  1. angiesrecipes

    April 28, 2023 at 8:30 pm

    I seriously would just eat this with a spoon. So fresh, delicious and jam packed with flavours!

    Reply
    • Valentina

      May 11, 2023 at 4:38 pm

      Thanks, Angie! 🙂 ~Valentina

      Reply
  2. Healthy World Cuisine

    April 29, 2023 at 10:13 am

    5 stars
    We love slathering red pepper pesto on just about everything, including our eggs. Going to be making a shrimp recipe tonight and might have to whip up a batch using your delicious recipe.

    Reply
    • Valentina

      May 11, 2023 at 4:39 pm

      Oooh, I love it with shrimp! Thanks so much. 🙂 ~Valentina

      Reply
  3. Jeff the Chef @ Make It Like a Man!

    May 01, 2023 at 4:48 am

    I love your suggestion of serving this with eggs!

    Reply
    • Valentina

      May 11, 2023 at 4:39 pm

      Enjoy, Jeff. Thank you! 🙂 ~Valentina

      Reply
  4. Mimi Rippee

    May 01, 2023 at 4:51 am

    Ohhhh, I know this is delicious! Can’t wait to make it.

    Reply
    • Valentina

      May 11, 2023 at 4:39 pm

      I hope you love it, Mimi! Thank you. 🙂 ~Valentina

      Reply
  5. Ben | Havocinthekitchen

    May 01, 2023 at 5:55 pm

    Another cool spin on pesto! I don't think I've ever made it with peppers, but I definitely love the subtle smokiness you promise 🙂 Will need to give it a try!

    Reply
    • Valentina

      May 11, 2023 at 4:40 pm

      Hi Ben! I hope you enjoy it! Thank you. 🙂 ~Valentina

      Reply
  6. Dawn

    May 05, 2023 at 6:44 am

    5 stars
    I am so making this pesto!! The flavours sound divine and it's such a unique spin on pesto. I could see so many uses for it too, which is why it probably wouldn't last very long. 🙂

    Reply
    • Valentina

      May 11, 2023 at 4:41 pm

      Hi, Dawn. Thank you! 🙂 ~Valentina

      Reply
  7. David Scott Allen

    May 06, 2023 at 11:20 am

    Love bell pepper spreads and I bet I would love this - I imagine the sweetness of the roasted garlic could be imitated by roasting some shallots.

    Reply
    • Valentina

      May 11, 2023 at 4:42 pm

      Yes, for sure. Great idea, David. Enjoy! 🙂 ~Valentina

      Reply
  8. Raymund | angsarap.net

    May 09, 2023 at 4:30 pm

    Thank you for sharing this recipe, this sounds really delish, the combination of sweet roasted peppers and garlic with basil, pine nuts, and Parmesan cheese is simply yum!

    Reply
    • Valentina

      May 11, 2023 at 4:43 pm

      Indeed it is. Thanks! 🙂 ~Valentina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved