Go Back
a jar of roasted red pepper pesto sauce

Red Pepper Pesto

Roasted red pepper pesto is a bold and smoky pasta sauce that packs a punch to anything you serve it with. Spoon it over ricotta and crostini for a summery appetizer, use it as a dipping sauce, toss it in pasta for a zesty, nutrient-packed comfort meal, or use it to garnish baked, white fish.
Print Recipe
Servings 0

Ingredients
  

  • 3 red bell peppers roasted
  • 2 fresh garlic cloves peeled but still whole
  • ½ cup pine nuts
  • ½ cup freshly grated parmesan cheese
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 2 tablespoon extra virgin olive oil
  • 1 cup fresh basil leaves firmly packed
  • 2 teaspoon fresh lemon juice or to taste
  • Salt/pepper to taste ¾ teaspoon is what I used

Instructions
 

  • Preheat oven to 450 degrees F. Cut red peppers in half and place on a baking sheet. Brush with olive oil. Roast for 20-25 minutes. If after 25 minutes the peppers haven’t started to blister and blacken, place under the broiler for a couple of minutes (check in at the 2 minute mark).
  • Remove from oven and place pepper halves into a ziploc bag for 10 minutes or until cool enough to handle.
  • Peel skin off of roast peppers.
  • Meanwhile, toast the pine nuts. (Be careful, pine nuts are easy to burn. Use a spatula to stir and don’t turn your back on the pan.)
  • Add all of the ingredients except the olive oil to a food processor. Blend until everything comes together.
  • Slowly add in olive oil. If the sauce seems too thick or dry, you can add in a little more olive oil. Taste and adjust with more salt as needed.
  • Store in the fridge for up to a week or freeze for up to three months for future use. (See notes on freezing below.)
Tried this recipe?Let us know how it was!