Roasted red pepper pesto is a savory and flavorful sauce that adds a burst of Mediterranean-inspired taste to your favorite dishes. It's made from roasted red bell peppers, which are blended with other ingredients to create a smooth and vibrant sauce. It's the perfect zesty spread to use in pasta, on sandwiches, over eggs and so much more. Bonus- it's no cook, and ready in just a few minutes!
Pesto is such a versatile ingredient. I love using my roasted garlic pesto in anything from eggs to sandwiches.
Although this is not a traditional Italian basil pesto, the word "pesto" itself comes from the Italian word "pestare," meaning "to pound" or "to crush,". So I thought to myself, what else can I "pesto"? Turns out, almost anything!
What I love about this red pepper pesto is that it uses common pantry ingredients that I always have on hand. Roasted red peppers, nuts, cheese, olive oil, just to name a few. The taste is a little smoky, a little sweet with a bit of tang that will add some pizzazz to almost any dish.
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Ingredient notes
Here is what you need to make this red pepper pesto.
- Roasted red peppers- I use jarred roasted red peppers.
- Parmesan cheese- Grated.
- Tomato paste- For a little sweetness.
- Pine nuts- Toasted.
- Garlic- I prefer to use roasted garlic, but you can use raw.
- Olive oil- Adds a fruity creaminess when blended with the rest of the ingredients.
- Oregano- Dried.
- Salt and pepper
- Lemon- Balances out the sauce by adding a little acidity.
Equipment
This red pepper pesto comes together easily with the help of a food processor or blender.
Step by step instructions
You won't believe how easy this roasted red pepper pesto is to throw together. Just add all your ingredients to a food processor and blend until it's smooth. That's it!
In the bowl of a food processor, add all of the ingredients (minus the lemon).
Pulse or blend on high until smooth, scraping down the sides of the bowl if needed.
Add a little more olive oil if it's too thick. Finish the pesto with a little squeeze of lemon juice to help balance the flavors.
See the recipe card for full instructions.
📝Expert tips
- For maximum flavor, be sure to drain the peppers from the jar.
- Toasting the pine nuts adds a little more dimension to the pesto. To toast the nuts, add them to a small pan over medium heat. Cook a few minutes until browned, stirring occasionally.
- Add more oil if needed to get the consistency right. You want the pesto thick but pourable.
Substitutions and variations
If you find that you don't have all the ingredients, there are several swaps you can make and still have a delicious red pepper pesto.
- Pine nuts- Pine nuts can be very expensive. You can use any nut you have on hand. Walnuts, pistachios, or almonds are great options.
- Cheese- Feta would make a great addition in place of the parmesan.
- Oregano- Try another herb or a combination of herbs such as basil, thyme, or parsley.
- Make it spicy- Roasted red peppers have a mild flavor. If you like a spicier sauce, try adding some red pepper flakes or some spicy chili oil.
A million and one uses for red pepper pesto
Ok, I lied. Maybe not a million, but these ideas will have you swooning for this vibrant sauce any time a craving strikes.
- Pasta- This is one of my favorites. You can use the pesto as is, or you can add 2-3 tablespoons of pesto to marinara sauce to give it a little kick.
- Shashuka- Shashuka is a simple dish made of poached eggs simmered in a spicy tomato and bell pepper sauce. Make a quick sauce using canned tomatoes and pepper pesto for this simple egg dish.
- Sandwich spread-You could swap out my basil pesto for this pepper pesto in my delicious heirloom tomato sandwich. Make a red pepper aioli like in summer sandwich.
- Baked eggs- Try baking eggs in a nest of feta, red pepper pesto, and a little cream.
- Gourmet toast- Make a hearty breakfast toast with whipped ricotta, red pepper pesto, and fried eggs.
- Hummus- Mix 1-2 tablespoons into hummus for a roasted red pepper hummus.
Storage
Roasted red pepper pesto will keep for about 1 week in the fridge. For longer storage, place in glass jars and store in the freezer for up to 6 months. Try to use glass jars to avoid any residual odors from plastic containers.
FAQ
Technically no. Although you don't need a food processor or blender to make pesto, it makes preparing the pesto so much easier. If you want to give it a try, you could use a large mortar and pestle for crushing/blending all your ingredients.
Spread some joy
Try some of these other spreadable recipes.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Roasted Red Pepper Pesto
Equipment
- food processor or blender
Ingredients
- 1 12 ounce jar roasted red peppers, drained
- 3 tablespoon grated parmesan cheese
- 1 tablespoon tomato paste
- 2 tablespoon pine nuts toasted, optional
- 1 small garlic clove, peeled
- ¼ teaspoon dried oregano
- 3 tablespoon olive oil, plus more if needed
- ¼ teaspoon Kosher or fine sea salt
- ⅛ tsp freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
Instructions
- In the bowl of a food processor (or blender) add all of the ingredients (except the lemon juice).1 12 ounce jar roasted red peppers, drained, 3 tablespoon grated parmesan cheese, 1 tablespoon tomato paste, 2 tablespoon pine nuts, 1 small garlic clove, peeled, ¼ teaspoon dried oregano, 3 tablespoon olive oil, plus more if needed, ¼ teaspoon Kosher or fine sea salt, ⅛ teaspoon freshly ground black pepper
- Blend on high until smooth. The pesto should be thick, but pourable. Add more oil if needed. Stir in the lemon, then pour into a glass container and store until ready to use.1 teaspoon freshly squeezed lemon juice
Notes
- For maximum flavor, be sure to drain the peppers from the jar
- Toasting the pine nuts adds a little more dimension to the pesto. To toast the nuts, add them to a small pan over medium heat. Cook for a few minutes until browned, stirring occasionally.
- Add more oil if needed to get the consistency right. You want the pesto thick but pourable.
- Store pesto in the fridge for up to one week, or in the freezer for up to 6 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Gail Simpson says
Delicious and so easy! I substituted walnuts for pine nuts and it turned out great. I used this as a sauce for stuffed tortellini. Highly recommend,
Jennifer says
Thanks Gail- So glad you loved it!