red pepper pesto

Roasted red pepper pesto is a simple, yet flavorful pesto recipe. It requires only 5 ingredients and it&#039;s super easy to make. Vegan and gluten-free.

Roasted Red Pepper Pesto

red peppers (peel the skins)

tomatoes

basil leaves

garlic

salt

Preheat oven to 200°C.

Wash 4-5 red peppers really well and pat them dry with a dishtowel.

Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.

Set aside to cool completely before peeling the skins off.

How to roast red peppers

Soak sun-dried tomatoes in water for a couple of hours. Drain them well and put them in the high-speed blender. 

Add roasted red peppers, garlic, basil leaves, and process until smooth. Season with salt.

Transfer pesto to a bowl and chill before serving.

Roasted red pepper pesto

Drizzle with olive oil and garnish with basil leaves.

Serving suggestion

Our punchy homemade pesto with hazelnuts and red pepper tastes so much better than pesto from a jar. Toss with pasta for a 15-minute meal. Take a look through more of our homemade pesto recipes.

Red pepper pesto pasta

dried pasta (whatever shape you have handy; see Easy Swaps)

jar roasted red peppers, drained

blanched hazelnuts

garlic clove, crushed

olive oil

½ tsp sherry vinegar vinegar

parsley

Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions. Drain the pasta, reserving a cup of the starchy cooking water.

Meanwhile, put the peppers, hazelnuts and garlic in a food processor and pulse to a chunky texture. With the motor running, slowly trickle in the olive oil. Add the vinegar, grated cheese, parsley or basil and seasoning, then pulse again until combined.

Return the pasta to the pan, then add the pesto and a splash of the reserved water, tossing together until well coated. Divide among 4 bowls and serve with extra grated cheese.

Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.

Pesto Calabrese (Red Pepper Pesto)

450 g chargrilled red peppers

fresh garlic cloves

70 g pine nuts (½ cup)

g parmesan cheese (½ cup)

basil leaves (firmly packed)

lemon juice (to taste)

salt (to taste)

Drain the peppers (450g) well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic (3 cloves), pine nuts (70g/½ cup), grated parmesan cheese (30g/½ cup), olive oil (2 tsp) and basil leaves (⅓ cup firmly packed).

Process until finely chopped. You may need to scrape down the sides of the processor as you go.

Once you have reached your desired consistency, add lemon juice and salt to taste.

Top 3 red pepper pesto recipes from across the web

The most viewed red pepper pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Red Pepper Pesto

Red pepper pesto pasta

Pesto Calabrese (Red Pepper Pesto)

Top 3 red pepper pesto recipes from across the web

The most viewed red pepper pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Red Pepper Pesto

Red pepper pesto pasta

Pesto Calabrese (Red Pepper Pesto)

The most viewed red pepper pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine