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Home » Recipes » Jams and Spreads

Roasted Red Pepper Pesto

Published: Feb 20, 2024 by Jennifer

Jump to Recipe Print Recipe

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!

Red pepper pesto sauce in a jar with a spoon in it dripping into the jar.

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.

Jump to:
  • Ingredient notes
  • Equipment
  • Step by step instructions
  • 📝Expert tips
  • Substitutions and variations
  • A million and one uses for red pepper pesto
  • Storage
  • FAQ
  • Spread some joy
  • 📖Recipe

Ingredient notes

Here is what you need to make this red pepper pesto.

Ingredients for roasted red pepper pesto on a grey surface.
  • 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!

Ingredients for roasted red pepper pesto in a food processor.

In the bowl of a food processor, add all of the ingredients (minus the lemon).

Overhead picture of red pepper pesto in a food processor.

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

  1. For maximum flavor, be sure to drain the peppers from the jar.
  2. 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.
  3. 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.

  1. 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.
  2. 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.
  3. 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.
  4. Baked eggs- Try baking eggs in a nest of feta, red pepper pesto, and a little cream.
  5. Gourmet toast- Make a hearty breakfast toast with whipped ricotta, red pepper pesto, and fried eggs.
  6. Hummus- Mix 1-2 tablespoons into hummus for a roasted red pepper hummus.
Red pepper pesto in a jar with grated cheese in the front on a blue surface.
Overhead of red pepper pesto in a clear jar on top on a round grey plate.

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

Do I need a food processor to make pesto?

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

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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

Red pepper pesto in a jar with grated cheese in the front on a blue surface.

Roasted Red Pepper Pesto

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.
5 from 3 votes
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Side Dish
Cuisine American, Mediterranean
Servings 1.5 cups (12 ounces)
Calories 330 kcal

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

  1. For maximum flavor, be sure to drain the peppers from the jar
  2. 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.
  3. Add more oil if needed to get the consistency right. You want the pesto thick but pourable.
  4. Store pesto in the fridge for up to one week, or in the freezer for up to 6 months.
    •  
    •  

Nutrition*

Serving: 0.25 cupCalories: 330kcalCarbohydrates: 19.4gProtein: 19.3gFat: 21.4gSaturated Fat: 8.6gCholesterol: 36mgSodium: 2225mgPotassium: 378mgFiber: 3.6gSugar: 4.9gCalcium: 560mgIron: 4mg

*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.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Gail Simpson says

    November 01, 2024 at 8:21 pm

    5 stars
    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,

    Reply
    • Jennifer says

      November 01, 2024 at 9:21 pm

      Thanks Gail- So glad you loved it!

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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