Description
This vibrant Roasted Red Pepper Pesto is a delicious twist on traditional pesto, made by blending roasted red bell peppers with walnuts, Parmesan cheese, garlic, and lemon juice. It’s a flavorful, creamy sauce perfect for spreading, dipping, or mixing with pasta, offering a smoky, tangy, and slightly nutty flavor. Ready in just 35 minutes and serving six, this versatile pesto adds color and zest to your dishes.
Ingredients
Scale
Roasted Red Pepper Pesto Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally to ensure they char evenly on all sides. After roasting, place the peppers in a bowl and cover them tightly with plastic wrap to steam for 10 minutes. This makes peeling easier. Once cooled, peel off the skins and remove the seeds.
- Blend the Ingredients: Add the roasted red peppers, walnuts, grated Parmesan cheese, minced garlic, and lemon juice into a food processor. Blend these ingredients until the mixture becomes smooth.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil to help create a smooth and creamy texture for the pesto.
- Season: Season the pesto with salt and pepper to taste. If you prefer a bit of heat, add 1/4 teaspoon of red pepper flakes. Blend briefly once more to fully incorporate the seasonings.
- Serve or Store: Use the pesto immediately as a sauce for pasta, spread on bread, or as a dip. If you have leftovers, store them in an airtight container in the refrigerator and use within 3-4 days for best freshness.
Notes
- Roasting the peppers adds smoky depth, but you can use jarred roasted peppers as a shortcut.
- Walnuts can be replaced with pine nuts or almonds depending on preference or availability.
- Adjust the amount of olive oil for your desired pesto consistency.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or vegan cheese.
- Store leftovers in the fridge and consume within 3-4 days. The pesto can be frozen in small portions for longer storage.
