This Roasted Red Pepper Pesto is a delicious twist on the classic pesto. With the smoky sweetness of roasted red peppers combined with garlic, nuts, Parmesan cheese, and a hint of lemon, this vibrant pesto is perfect for a variety of dishes. Whether you're tossing it with pasta, spreading it on sandwiches, or using it as a dip, this recipe will quickly become a family favorite.
Why You’ll Love This Recipe
This pesto is a flavor-packed alternative to traditional basil pesto. Roasted red peppers add a sweet, smoky depth that pairs beautifully with the savory richness of Parmesan cheese. With minimal ingredients and a quick prep time, you can create a versatile sauce or spread that will elevate any meal. Plus, it’s easy to make and can be stored for several days, making it a convenient addition to your weekly meals.
Ingredients
- 2 large red bell peppers, roasted and peeled
- ⅓ cup walnuts (or pine nuts)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: ¼ teaspoon red pepper flakes for a spicy kick
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Roast the Peppers: Preheat the oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20-25 minutes, turning occasionally, until charred on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel and deseed the peppers once they’ve cooled slightly.
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Blend the Ingredients: In a food processor, combine the roasted red peppers, walnuts, Parmesan cheese, garlic, and lemon juice. Blend until smooth.
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Add Olive Oil: While the processor is running, drizzle in the olive oil and continue blending until the pesto reaches your desired consistency.
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Season: Add salt, pepper, and red pepper flakes (if using). Blend again briefly to combine.
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Serve or Store: Use the pesto immediately as a sauce for pasta, a spread for sandwiches, or a dip. If you’re not using it right away, store it in an airtight container in the refrigerator for up to 5 days.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Nuts: Swap walnuts for pine nuts for a more traditional pesto flavor, or use almonds for a different texture.
- Cheese: If you're looking for a dairy-free version, substitute Parmesan with nutritional yeast or another plant-based cheese alternative.
- Herbs: Add fresh herbs like basil or thyme for additional layers of flavor.
Storage/Reheating
- Storage: Store leftover pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer-safe bag once frozen. This will allow you to use small portions as needed.
- Reheating: Pesto can be served cold or at room temperature. If you prefer it warm, gently heat it on the stovetop with a splash of water or olive oil to loosen it up.
FAQs
How do I roast red peppers at home?
To roast red peppers, place them on a baking sheet in a 400°F (200°C) oven for about 20-25 minutes, turning occasionally until the skins are charred. Afterward, let them steam in a covered bowl for 10 minutes, then peel off the skins and remove the seeds.
Can I use other nuts for this pesto?
Yes, you can substitute walnuts with other nuts like pine nuts, almonds, or cashews depending on your flavor preference.
How can I make this pesto spicier?
Add ¼ teaspoon of red pepper flakes for a spicy kick. You can increase the amount to suit your spice tolerance.
Can I use store-bought roasted peppers?
Yes, you can use jarred roasted red peppers, which saves time. Just drain and pat them dry before using them in the pesto.
Is this recipe gluten-free?
Yes, this pesto is naturally gluten-free, making it perfect for anyone following a gluten-free diet.
How long will the pesto last in the fridge?
The pesto will last up to 5 days in the refrigerator if stored in an airtight container.
Can I freeze roasted red pepper pesto?
Yes, you can freeze pesto in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag and store for up to 3 months.
Can I make this recipe nut-free?
Absolutely! You can omit the nuts or replace them with seeds like sunflower seeds to make the pesto nut-free.
Can I use this pesto on dishes other than pasta?
Yes, this pesto is versatile. Use it as a spread for sandwiches, a dip for vegetables or crackers, or as a topping for grilled meats or roasted vegetables.
Can I adjust the consistency of the pesto?
Yes, you can adjust the pesto's thickness by adding more olive oil for a smoother consistency or less for a thicker one.
Conclusion
This Roasted Red Pepper Pesto is a delicious, versatile sauce that will bring a unique twist to your meals. It’s quick to prepare, full of flavor, and perfect for a variety of uses. Whether you're making pasta, spreading it on sandwiches, or dipping your favorite snacks, this pesto is sure to become a favorite in your kitchen. Try it today and experience the deliciousness!
Roasted Red Pepper Pesto
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Roasted Red Pepper Pesto is a flavorful twist on the classic basil pesto. Made with roasted red peppers, walnuts, Parmesan, garlic, and a touch of lemon, this vibrant and smoky pesto is perfect for pasta, sandwiches, or as a dip. A simple and versatile recipe to elevate your meals in just 35 minutes!
Ingredients
- 2 large red bell peppers, roasted and peeled
- ⅓ cup walnuts (or pine nuts)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: ¼ teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat the oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20-25 minutes, turning occasionally, until charred on all sides. Place the peppers in a bowl, cover with plastic wrap, and steam for 10 minutes. Once cooled, peel and deseed the peppers.
- Blend the Ingredients: In a food processor, combine the roasted peppers, walnuts, Parmesan, garlic, and lemon juice. Blend until smooth.
- Add Olive Oil: While the processor is running, drizzle in the olive oil and blend until smooth and creamy.
- Season: Add salt, pepper, and red pepper flakes if desired. Blend again briefly to combine.
- Serve or Store: Use immediately as a sauce, spread, or dip. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute walnuts with pine nuts or almonds for a different flavor.
- For a dairy-free version, substitute Parmesan with nutritional yeast or plant-based cheese.
- Store leftover pesto in the fridge for up to 5 days or freeze in ice cube trays for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Italian-inspired
