This smoky-sweet roasted red pepper pesto is a versatile, flavorful sauce for pasta and a bright topping for fish, chicken, roasted vegetables, grain bowls, sandwiches and eggs. Since it can be made ahead, it’s ideal for quick weeknight dinners and nourishing lunches. You can use either homemade roasted peppers or two large jarred roasted red peppers for convenience.
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Roasted red pepper pesto ingredients:
Roasting fresh peppers is simple and fills the kitchen with an irresistible aroma. If you prefer, use two large jarred roasted peppers. You can substitute toasted walnuts or sliced almonds for the pine nuts if desired.
How do you roast peppers?
You can roast peppers directly over a gas flame, on a hot grill, or under the oven broiler.
- Stovetop or grill: Place whole peppers directly on the burner or grill grates. Turn them occasionally until the skin is blackened all over, about 15 minutes total.
- Oven broiler: Halve the peppers, place cut side down on a foil-lined, oiled baking sheet, and broil 4–5 inches from the element until blackened, about 10 minutes.
After charring, transfer the peppers to a bowl and cover with plastic wrap (or place in a paper bag) to steam for 5–10 minutes. Steaming softens the flesh and makes the skin easy to peel away. Remove and discard skins, stems and seeds, and give the peppers a quick rinse if needed.
How to make red pepper pesto:
- In a food processor, pulse garlic briefly, then add peeled roasted red peppers, lemon juice, toasted pine nuts, fresh basil (or a mix of basil and mint), grated Parmesan, red pepper flakes (optional) and a generous pinch of salt and pepper. Process until mostly smooth.
- With the motor running, drizzle in extra-virgin olive oil until the pesto emulsifies. Taste and adjust salt, pepper and lemon juice. Add more red pepper flakes if you prefer extra heat.
Vegan red pepper pesto
To make a vegan version, omit the Parmesan and add an extra tablespoon of pine nuts (or use nutritional yeast if you want a cheesy note).
Red pepper pesto pasta
This pesto works with any pasta shape. One batch pairs perfectly with 12 ounces of pasta, but you can stretch it to a full pound by tossing the cooked pasta with a little olive oil before adding the pesto.
Other ways to serve the pesto:
- Spoon over white fish, steak, chicken or roasted vegetables
- Drizzle on grain bowls
- Top fried or poached eggs
- Spread on sandwiches and melt into grilled cheese
- Swirl into soups
- Use as a dip for grilled potatoes or oven fries
FAQs
Yes. Store the pesto in the refrigerator for up to 3 days; it’s great for meal prep and quick dinners.
Absolutely. Substitute two large jarred roasted peppers in place of fresh-roasted ones for a faster shortcut.
Tips for this recipe:
- You’ll need a food processor or a high-speed blender (such as a Vitamix) to achieve a smooth pesto.
- Char the peppers over a gas flame, on a grill, or under the broiler—each method gives excellent results.
- One batch is ideal for 12 ounces of pasta; to cover a pound, toss the pasta with a little olive oil first.
- Garnish pasta with fresh basil, mint or crispy kale for a bright contrast to the pesto’s smoky-sweet flavor.
*This post originally included affiliate links to products used by the author.
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Roasted Red Pepper Pesto
Equipment
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Food Processor or Vitamix
Ingredients
- 2 red bell peppers
- 2 garlic cloves, peeled
- 2 tablespoons toasted pine nuts
- ½ cup packed basil (or ¼ cup basil and ¼ cup mint)
- ¼ cup freshly grated Parmesan cheese
- Juice from ½ lemon, plus more to taste
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Roast the peppers
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If using the oven: Preheat the broiler with a rack 4–5 inches from the heating element. Line a small sheet pan with foil. Cut the bell peppers in half through the stem end and place them cut side down on the pan. Broil until blackened, about 10 minutes.
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If using the stovetop or grill: Place the peppers directly on the gas range or on hot grill grates. Turn occasionally until blackened all over, about 15 minutes total.
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Transfer the peppers to a bowl and cover with plastic wrap to steam for 5–10 minutes. Peel off and discard the skin, stems and seeds. Rinse briefly if necessary.
Make the pesto
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In a food processor with the blade running, pulse the garlic, then add roasted peppers, pine nuts, basil (or basil and mint), Parmesan, lemon juice, red pepper flakes (if using), and a generous pinch of salt and pepper. Process until mostly smooth.
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With the blade running, drizzle in the extra virgin olive oil until combined. Taste and adjust seasoning and lemon juice as needed.
Notes
Tips:
- You’ll need a food processor or a high-speed blender to make smooth pesto.
- Roast peppers on the stovetop, grill, or under the broiler for best flavor.
- Use one batch for about 12 ounces of pasta; for a full pound, toss the pasta with a little olive oil before mixing with pesto.
- Garnish pasta with fresh herbs or crispy kale for texture and contrast.
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