Red Pepper Pesto

Red Pepper Pesto (Easy Roasted Red Pepper Pesto Recipe)

If you find yourself reaching for the same jarred marinara every week, red pepper pesto is about to change that. It's as easy to make as a classic basil pesto, but the roasted peppers give it a depth of flavor that works on just about everything.

This red pepper pesto recipe starts with jarred roasted peppers to keep things quick and easy, so the whole sauce comes together in less than 10 minutes with just a food processor. Whether you're tossing it with pasta, spreading it on crostini, or spooning it over grilled vegetables, it's one of those sauces you'll want to keep on hand all the time.

(Prefer to roast your own peppers? There's a section for that below too.)

What Is Red Pepper Pesto?

Red pepper pesto is a variation on traditional Italian pesto that swaps the classic basil base for roasted red bell peppers. Like classic pesto, it typically includes olive oil, nuts, garlic, and cheese, but the roasted peppers give it a sweeter, smokier flavor that's entirely its own.

Why You'll Love This Roasted Red Pepper Pesto

• Bold and flavorful — Roasted peppers bring natural sweetness and gentle smokiness
• Ready in 10 minutes — Jarred peppers mean no oven time required
• Incredibly versatile — Use it as a pasta sauce, dip, spread, or condiment
• Make-ahead friendly — It keeps well in the fridge

Ingredients for Red Pepper Pesto

• Jarred roasted red peppers — The shortcut that makes this recipe fast. Look for peppers packed in water or brine, and drain and pat them dry before using.
• Walnuts —Toast them briefly for even more depth. Pine nuts or an equal amount of almond flour also work well if that's what you have on hand.
• Garlic — One clove is usually plenty. Raw garlic can easily overwhelm a pesto so start with less and adjust to taste.
• Fresh basil — Adds brightness and traditional in pesto.
• Pecorino Romano — Finely grated, it has a sharp, salty flavor that works beautifully with the sweetness of the peppers. Parmesan is a milder alternative if you prefer.
• Extra virgin olive oil — Use a good quality extra-virgin olive oil.
• A small splash of acid — Just a teaspoon of red wine vinegar or fresh lemon juice at the end helps to balance and brighten all the flavors. Don't skip it.
• Fine sea salt— Season to taste at the end.

How to Make Red Pepper Pesto

Step 1: Blend the Pesto

Drain the jarred peppers well and pat dry.

In a food processor, pulse the walnuts and garlic until finely chopped. Add the roasted peppers, basil, and half the Pecorino Romano. With the processor running, drizzle in the olive oil until the pesto comes together. Aim for a sauce that's smooth but still has a little texture, (you want it to coat, not disappear).

Add the remaining cheese, the splash of red wine vinegar or lemon juice, and taste. Season with salt. If it's too thick, add a little more olive oil or a splash of water to loosen.

Step 2: Use It

Toss immediately with your favorite pasta (reserve some pasta water to help the sauce cling), spread in sandwiches or on flatbread, or dollop over roasted vegetables.

How to Roast Your Own Red Peppers

If you have bell peppers and want to roast your own, here's how.

1. Roast - Preheat your oven to 425°F (220°C). Place 2 large whole red bell peppers on a parchment-lined baking sheet and roast for 25–30 minutes, turning once halfway through, until the skins are blistered and charred in places.
2. Steam - Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or an inverted plate. Let them steam for 15 minutes (this loosens the skins). Once cool enough to handle, peel away the skins, remove the seeds and stems, and roughly chop. Use in place of the jarred peppers in the recipe above.

Tip: Don't pull the peppers from the oven too soon. The darker the peppers, the more flavorful and smoky the finished pesto will be.

Tips for the Best Roasted Red Pepper Pesto.

• Pulse, don't over-blend. Pesto should have some body. Over-processing will turn it into a puree..
• Add acid at the end. A little red wine vinegar or lemon juice brightens everything and balances the richness of the nuts and cheese. Taste as you go and add more if needed.
• Season last. Pecorino Romano is quite salty, so taste before adding any additional salt.

How to Serve Red Pepper Pesto

• As a pasta sauce: Toss with pasta like rigatoni, fusilli, or penne. Add a splash of pasta water and a little extra olive oil to help the sauce coat the pasta evenly.
• As a spread: Spoon onto toasted bread, flatbread, or crostini.
• As a dip: Serve alongside crudités, pita chips, or warm bread.
• As a condiment: Spoon over roasted vegetables just before serving.
• On pizza: Use in place of tomato sauce as a base.

How to Store Roasted Red Pepper Pesto

Refrigerator: Transfer to a jar or airtight container and drizzle a thin layer of olive oil over the top to keep the surface from oxidizing. It will keep for up to a week.

FAQ

Can I use jarred roasted red peppers instead of roasting my own? Yes — and that's exactly what this recipe calls for. Jarred peppers are convenient and make the whole recipe come together in less than 10 minutes. If you prefer to roast your own, see the section above for instructions.

What nuts work best in red pepper pesto? Walnuts are what I use most often (their richness pairs well with the sweet peppers), pine nuts give a more buttery, delicate result. Almond flour is a great pantry-friendly option that blends in very smoothly; use the same amount by volume.

Is red pepper pesto the same as romesco? They're similar, but not the same. Romesco is a Spanish sauce that also features roasted red peppers and nuts, but typically includes dried peppers, tomatoes, and sherry vinegar, and is thickened with toasted bread rather than cheese. Red pepper pesto has an Italian flavor profile that’s lighter, fresher, and closer in spirit to a classic pesto.

Can I make this pesto without a food processor? You can use a blender, though you may need to add a little more olive oil to help it move. For a chunkier, more rustic result, you can also chop everything very finely by hand.

Final Thoughts

For how little work it takes, this pesto delivers a lot. Open a jar of roasted red peppers, grab your food processor, and you're most of the way there. Keep a jar of this red pepper pesto in the fridge and you'll find a dozen ways to use it before the week is out.

More Sauce and Condiment Recipes

• Yogurt Mint Sauce
• Sundried Tomato Spread
• Dairy-Free Tzatziki