Looking for a bold, flavorful twist on classic pesto? This roasted red pepper pesto is the answer! This easy homemade pesto is packed with smoky-sweet roasted red peppers, Parmesan cheese, fresh basil, garlic, and nuts, blended into a smooth, creamy sauce perfect for pasta, sandwiches, or dipping!
If you love this recipe, give my avocado cilantro lime dressing a try for a tangy salad dressing to go with this pesto!
My family loves this roasted red pepper pesto recipe! It always reminds me of the hot days of Summer whenever I make it! We toss it with hot pasta for an easy weeknight dinner, spread it on sandwiches and wraps for extra flavor, or drizzle it over grilled chicken and roasted vegetables.
It’s a fun change from classic basil pesto, and the kids especially love its red color and slightly sweet taste! They also love my spinach and walnut pesto for the bright green color!
This pesto is make-ahead friendly and freezer-friendly! I often make a double batch and stash some away in the freezer for busy nights when we need a quick sauce or dip. It’s naturally gluten-free, can be made vegan, and works beautifully in so many dishes!
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Ingredients to Make Roasted Red Bell Pepper Pesto
- Roasted red peppers from the jar. You'll want about one glass jar. An 8 oz jar works great.
- Almonds. Raw almonds or roasted almonds will work. Try to get unsalted so the pesto doesn't become too salty.
- Parmesan. Parmeggiano reggiano, parmesan, grana padano, or yur favorite hard grating cheese will work.
- 2 cloves garlic
- Extra virgin olive oil. Use a high quality olive oil since we will not be cooking this recipe, you want to be able to taste the olive oil.
- Salt & pepper.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Make it vegan! Use nutritional yeast instead of Parmesan.
- Swap the nuts! I love to use almonds in this pesto, but pine nuts are traditional. You can use walnuts or cashews too!
- Add heat! A pinch of chili flakes or a dash of hot sauce gives the pesto a spicy kick.
- Change the herbs! Mix in parsley, fresh basil, or arugula for a peppery or fresh twist.
- Roast your own peppers. Feeling like a trad wife? For extra smoky flavor, roast fresh red bell peppers under the broiler or over an open flame. I always have a jar in my pantry, so that's what I'll use here.
How To Make Red Pepper Pesto
Step 1
Drain the bell peppers and place them in a food processor.
Step 2
Add the almonds and parmesan cheese.
Step 3
Season with salt and pepper.
Step 4
Add the olive oil and pulse the food processor until the pesto comes together.
How to Serve Roasted Red Pepper Pesto
There are so many delicious ways to enjoy this pesto!
- Toss it with warm pasta for an easy dinner with a watermelon feta salad.
- Spread it on sandwiches, wraps, or burgers.
- Drizzle it over grilled chicken, shrimp, or steak.
- Serve it as a dip with crackers, bread, fresh veggies, and caprese skewers.
- Stir it into hummus or mix it with cream cheese for a flavorful spread.
Storage Instructions and Make-Ahead Tips
Store your roasted red pepper pesto in an airtight container in the fridge for up to 5 days. I like to keep it in a mason jar. To prevent browning, drizzle a thin layer of olive oil on top before sealing.
For longer storage, freeze pesto in small containers or ice cube trays for up to 3 months. Thaw in the fridge overnight and stir before using. This pesto is perfect for making ahead, so don’t hesitate to double the batch!
Frequently Asked Questions
Why is my red pepper pesto too thin or watery?
This can happen if the peppers have too much liquid. Try draining them well or adding extra nuts, cheese, or even breadcrumbs to thicken it.
It works well with almost any pasta, but it’s especially good on penne, fusilli, spaghetti, or as a sauce for gnocchi.
Yes! You can substitute nuts with sunflower seeds, pumpkin seeds, or even omit them entirely for a nut-free version.
Roasted Red Pepper Pesto
Equipment
- Food processor
Ingredients
- 8 oz Jar of red peppers Drained
- ½ cup Almonds roasted or raw
- ½ cup Parmesan Cheese
- 2 Garlic cloves
- ½ cup Olive oil
- Salt and pepper to taste
Instructions
- Add all the ingredients to the bowl of a food processor. Blend until smooth.
Notes
- If you don't have a blender, you can use an immersion blender or a high speed blender.
- For added flavor, add some fresh herbs like parsley or basil. You can also roast the almonds for a more nut forward flavor.
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