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
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.
Notes
- For a vegan version, use nutritional yeast instead of Parmesan.
- This pesto is great on pasta, sandwiches, grilled vegetables, or as a dip.
- Add sun-dried tomatoes for a deeper flavor twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 2 mg
