This beautifully vibrant red pepper pesto has a slightly smoky-sweet flavour. It’s very different from regular basil pesto, but you can use it in the same way. I love to stir it through pasta or gnocchi, use it as a base sauce for pizza, or drizzle it on top of a creamy risotto or soup.
I love the vibrant glossy colour of fresh pesto. That tangy, rich flavour, with saltiness from the Parmesan and a lovely garlicky kick works so well to level up many recipes and to turn base ingredients into a complete meal. This Red Pepper Pesto is a part of my Pesto three ways recipe in my book Quick and Easy.
I really love this pesto in particular, it’s vibrant, smoky from the roasted peppers and with a hint of sweetness. It’s paired perfectly with pasta, spread on sandwiches, drizzled over pizza, or even dipped with a large hunk of fresh Homemade Artisan Bread.
Table of Contents
📋 Ingredients
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Combine all of the ingredients in a food processor by blending them until it forms a smooth paste.
- Taste and add more salt if necessary, pour into a jar, and serve.
Pro Tip
You can replace pizza sauce with pesto as a base for your pizza (trust me its SO delicious).
I love to make a double batch so I can have some in the refrigerator for another meal. And while I’m making the red pepper pesto, I often make up a batch of basil pesto too.
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Pin It🍽️ What to serve it with
- Toss with Fresh Homemade Pasta.
- Drizzle on this Creamy Tomato Risotto.
- Stir into Homemade Cream of Tomato Soup for extra flavour.
🍲 More fantastic sauces
? Frequently Asked Questions
Yes, follow the whole recipe through to the end. Then, store the pesto in an airtight container in the refrigerator. It should last for up to 5 days. You can also freeze in an airtight container or freeze portions in ice-cube trays, then transfer to a freezer bag once frozen. Defrost in the refrigerator overnight, then use as per the recipe.
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Red Pepper Pesto Recipe
Ingredients
- 450 g (1 lb) jar roasted red peppers drained
- 2 garlic cloves peeled
- 3 tbsp ground (powdered) almonds
- 30 g (1/3 cup) grated (shredded) Parmesan
- ¼ tsp sea salt plus extra to taste if needed
- ¼ tsp ground black pepper
- 2 tbsp olive oil
Instructions
- Add the peppers, garlic, ground almonds, Parmesan, salt, pepper and olive oil to a food processor and pulse until combined.450 g (1 lb) jar roasted red peppers, 2 garlic cloves, 3 tbsp ground (powdered) almonds, 30 g (1/3 cup) grated (shredded) Parmesan, ¼ tsp sea salt, ¼ tsp ground black pepper, 2 tbsp olive oil
- Taste the pesto and add more salt if needed.
Video
Notes
The nutritional info is approximate per serving, this recipe serves 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Red Pepper pesto I cannot eat almonds is that going to affect it
Thanks
Hi Maureen,
It should not impact the flavour profile too much but it might be a little thinner in texture. You could use pine nuts similar to a regular basil pesto as a substitute.
Thanks
Chris & Nicky