If you’re looking to shake up your pesto routine, this Roasted Red Pepper Pesto is going to become your new secret weapon. Bright, smoky roasted peppers blend into a vibrantly hued sauce that’s equal parts silky and bold, with mellow toasted nuts, cheese, fragrant basil, and just the right garlicky kick. Whether you’re swirling it into pasta, spreading it on sandwiches, or serving it as a colorful dip, this pesto delivers a punch of flavor and versatility you’ll want on hand all the time.

Roasted Red Pepper Pesto Recipe - Recipe Image

Ingredients You’ll Need

Just a few carefully chosen ingredients come together to make Roasted Red Pepper Pesto truly magical. Each one adds its own unmistakable character, from creaminess to color, crunch to aroma—a testament to keeping it simple and letting big flavors shine.

Roasted Red Peppers: These give the pesto its bold, smoky sweetness and gorgeous sunset color—use jarred for easy prep or roast your own for extra depth.
Raw Almonds or Walnuts: Adds body, gentle richness, and just the right bit of substance—feel free to substitute or mix for your favorite nutty flair.
Grated Parmesan Cheese (or Nutritional Yeast): Parmesan blends in salty, savory notes, while nutritional yeast keeps it fully plant-based and still full of “umami.”
Garlic: Just two cloves deliver heaps of aromatic zing and that classic pesto signature.
Extra Virgin Olive Oil: The silky backbone that brings it all together and creates a luscious, glossy texture.
Lemon Juice: A splash of brightness that wakes up all the flavors and keeps things tasting fresh.
Salt: Essential for rounding out the flavors and making everything pop.
Black Pepper: Provides warmth and depth, balancing the sweetness of the peppers.
Crushed Red Pepper Flakes (optional): For those who like a hint of heat biting through the richness and sweetness of the sauce.
Fresh Basil Leaves: Lends beautiful aroma and classic pesto color—just a handful makes all the difference.

How to Make Roasted Red Pepper Pesto

Step 1: Combine the Base Ingredients

Grab your food processor (or a high-speed blender if that’s what you have). Add the roasted red peppers, raw almonds or walnuts, Parmesan cheese (or nutritional yeast for a vegan twist), garlic cloves, lemon juice, salt, black pepper, and red pepper flakes if you’re craving a little warmth. This initial blend will start building layers of flavor and texture in your Roasted Red Pepper Pesto.

Step 2: Blend to Desired Texture

Pulse the mixture a few times until everything starts to break down. You’re aiming for a roughly blended base—chunky but combined. This way, you get little nuggets of nutty crunch and sweet pepper in every bite, rather than a totally smooth sauce. Embrace the rustic vibe!

Step 3: Stream in the Olive Oil

With the processor running, slowly drizzle in the extra virgin olive oil. Watch as the pesto transforms, becoming creamy, cohesive, and irresistibly spreadable. The oil helps everything merge into one silky, mouthwatering sauce, but keep an eye on the consistency—rich and thick is perfect.

Step 4: Add Fresh Basil and Finish Blending

Now, toss in the fresh basil leaves and pulse a few more times, just until the basil is dotted throughout but still vibrant and fragrant. This quick blitz keeps that fresh herbal note front and center. Taste your Roasted Red Pepper Pesto and tweak the seasoning if needed—maybe a touch more lemon or a pinch of salt for balance.

Step 5: Serve or Store

Your Roasted Red Pepper Pesto is ready to wow! Serve it right away if you’re hungry, or transfer it to an airtight container to stash in the fridge. Either way, get ready to fall in love with its bold flavors and inviting color. You can always make a bigger batch—the world needs more of this pesto.

How to Serve Roasted Red Pepper Pesto

Garnishes

A sprinkle of extra Parmesan cheese, a smattering of finely chopped toasted nuts, or a few whole basil leaves right before serving truly makes this Roasted Red Pepper Pesto look irresistible. For some extra color and crunch, try a little chopped roasted red pepper on top—the visual pop is unbeatable!

Side Dishes

Pair your Roasted Red Pepper Pesto with warm, crusty bread, crisp breadsticks, or a platter of grilled veggies for serious crowd-appeal. It’s also wonderful tossed with steamy pasta or spooned over roasted potatoes as an easy but impressive side. Trust me, just about anything on your table will welcome this pesto!

Creative Ways to Present

Transform pizza night with swirls of Roasted Red Pepper Pesto instead of tomato sauce, dollop onto grain bowls, or use as a sandwich spread for a little lunch magic. You can even serve it as a dip with pita chips or as a drizzle on fried eggs or grain salads—the options are honestly endless and so much fun.

Make Ahead and Storage

Storing Leftovers

Once you’ve fallen under the spell of Roasted Red Pepper Pesto, you’ll want to have some handy at all times. Store leftovers in an airtight container in the refrigerator for up to five days. Give it a quick stir before serving, as the olive oil may separate slightly over time.

Freezing

Pesto freezes beautifully! Spoon extra Roasted Red Pepper Pesto into ice cube trays, freeze until solid, then pop the cubes into a zip-top bag. This way, you can grab just what you need for that spontaneous pasta craving or to punch up a quick weeknight dinner.

Reheating

Generally, Roasted Red Pepper Pesto is best enjoyed at room temperature or slightly chilled. If you’ve frozen it, simply let it thaw in the fridge or at room temp, then stir in a bit of olive oil if you’d like to refresh its texture—no need for any actual cooking!

FAQs

Can I use different nuts in this pesto?

Absolutely! Almonds and walnuts are both delicious, but you can experiment with cashews, pine nuts, or even pecans if you’d like. Each nut brings a unique twist, so use whatever you have on hand or want to try.

Is this pesto suitable for vegans?

Yes, with a single ingredient swap! Replace Parmesan with nutritional yeast to create a completely vegan Roasted Red Pepper Pesto that’s still deeply savory and satisfying.

How do I roast my own red peppers?

Place whole red peppers under a broiler or on a hot grill, turning occasionally until the skin is blackened and blistered all over. Let them cool, peel off the skin, and remove the seeds for a homemade roasted flavor that’s unbeatable in your pesto.

What pasta shapes go best with this pesto?

Hearty shapes like penne, fusilli, or rigatoni hold onto this thick, chunky pesto beautifully—but truly, any shape you love will shine! Even spread over gnocchi or swirled into orzo works wonders.

Can I add sun-dried tomatoes or other vegetables?

Definitely! Sun-dried tomatoes deepen the umami and add a fun tang, while fire-roasted eggplant or grilled zucchini make great variations. Customize your Roasted Red Pepper Pesto to match your mood or what’s in your pantry.

Final Thoughts

There’s nothing quite like the burst of flavor and color that Roasted Red Pepper Pesto brings to the table. I hope you’ll give it a try—your taste buds (and your favorite meals) will thank you! Let me know how you put your own spin on this vibrant, irresistible sauce.

Roasted Red Pepper Pesto Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 10 minutes
Yield: 1 1/4 cups 1x
Diet: Vegetarian

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Description

A delicious and versatile Roasted Red Pepper Pesto recipe that is easy to make and bursting with flavor. This vegetarian pesto is perfect for pasta, sandwiches, grilled veggies, or as a dip.

Ingredients

Scale

Roasted Red Pepper Pesto:

1 1/2 cups roasted red peppers (jarred or homemade, drained)
1/2 cup raw almonds or walnuts
1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
2 cloves garlic
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup fresh basil leaves

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Instructions

Combine Ingredients: In a food processor or high-speed blender, combine roasted red peppers, almonds (or walnuts), Parmesan cheese, garlic, lemon juice, salt, pepper, and red pepper flakes if using.
Blend: Pulse until coarsely blended. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy but still has some texture.
Add Basil: Add fresh basil and pulse briefly to incorporate. Taste and adjust seasoning as needed.
Serve: Serve immediately or store in an airtight container in the refrigerator for up to 5 days.