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Two glass jars, one with roasted red pepper pesto and another with green pesto, surrounded by pine nuts, garlic cloves, and coarse salt on a dark surface.
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Red Pepper Pesto Recipe

This beautifully vibrant red pepper pesto has a slightly smoky-sweet flavour. I love to stir it through pasta or gnocchi, or drizzle it on top of a creamy risotto.
Prep Time10 minutes
Total Time10 minutes
Course: Sauces
Cuisine: Italian
Keyword: easy side dish, Homemade Sauce, Pasta Sauce
Servings: 4 people
Author Nicky Corbishley

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

Calories: 146kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 1817mg | Fiber: 2g | Sugar: 0.2g

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