how to make roasted red pepper pesto {video}

roasted red pepper pesto

I absolutely adore roasted red pepper pesto but have never made it myself. Making pesto often seems like a chore, so I all too often reach for a store-bought alternative, which is always pretty good. This recipe was so super easy and utterly delicious, I made it twice. I tweaked it slightly the second time and it was even more lovely. It’s the perfect recipe to adapt to your own taste. 

I got so excited about it, I decided to make a quick little recipe video to show you how to make it. 

               

Yes, it really is a case of banging all the ingredients into your food processor and whizzing it into zesty perfection. The only real pre is cutting the four peppers and roasting your pine nuts. You could add chilli if you wanted heat, more or less basil if you want the herbaceousness or perhaps a combination of herbs.

roasted red pepper pesto

The roasted red peppers form a wonderfully creamy paste which binds it all so beautifully. Even better than a herb-only pesto. I have used toasted pine kernels as the nutty element, but any oily nut such as macadamia or cashew would work well. A splash of good quality white wine vinegar gives this pesto a wake up call and adds a touch of vibrance. 

roasted red pepper pesto

Simply stirring this through pasta, with or without a grating of Parmesan, makes a perfect meal. 

Its delicious on a cracker or as a dip for vegetables. Naturally low in carb its the perfect accompaniment for just about anything. Sandwiches, pitas, wraps, burgers, and everything. 

*PS ~ pesto freezes really well and I always keep a few small glass jars in my freezer for future use. 

Easy roasted red pepper pesto
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 4 red bell peppers (you could use yellow)
  2. olive oil to drizzle
  3. A handful of basil leaves - about 10gms
  4. 4 Tbsp toasted pine kernels (1/4 cup)
  5. 1 - 2 tsp sea salt flakes
  6. generous pinch of freshly ground black pepper
  7. 1 clove garlic, crushed
  8. 1Tbsp white wine vinegar
  9. olive oil to emulsify - aprox 60ml (4 - 6 Tbsp)
Instructions
  1. Pre heat the oven to 180C / 350F
  2. Cut the 4 sides off each pepper and use the bottom piece (and trim off any white pith).
  3. Place the peppers on a large baking sheet with the skin side down. Drizzle with olive oil and season with salt and pepper.
  4. Roast for 25 minuteus until the edges just start to blacken.
  5. Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.
  6. Pour the olive oil through the spout of the bowl adding bit by bit until you are happy with the consistency. Check seasoning, adjust and process again. It takes a few minutes before you get a lovely smooth texture.
Notes
  1. Pesto freezes very well and can be done in small glass jars. This is a great way to preserve summers bounty for the wintery months.
Drizzle and Dip http://drizzleanddip.com/
roasted red pepper pesto

 

Find me on Instagram

 

 

, , , , ,

20 Responses to how to make roasted red pepper pesto {video}

  1. Holly March 23, 2016 at 1:07 pm #

    This looks amazing and tasty? Must try.

  2. lynne hoareau March 23, 2016 at 1:37 pm #

    Okay, I am sold 🙂
    Great little video Sam. I didn’t realise I could freeze the pesto…excellent ! Now I can make larger quantities 🙂

  3. Kristy Rhine March 23, 2016 at 1:54 pm #

    This looks like something I must try!

  4. Sam March 23, 2016 at 2:55 pm #

    Thanks Lynne, yes, so easy to freeze (even in glass)

  5. Susan March 23, 2016 at 5:37 pm #

    I usually buy Princess Pesto red pepper pesto. Now I can make my own. Happy days.

  6. Sabrina March 27, 2016 at 1:51 pm #

    This looks great! Love your video!

  7. Sam March 29, 2016 at 9:13 am #

    Thanks Sabrina 🙂

  8. Sam March 29, 2016 at 9:15 am #

    HI Susan, I love the Pesto Princess red pepper pesto. Its my favourite in their range and inspired me to make this recipe because I had so many red peppers.

  9. Linda March 30, 2016 at 12:44 pm #

    love the video!!!

  10. Sam March 31, 2016 at 10:24 am #

    Thank you Linda 🙂

  11. mariesparadise April 3, 2016 at 11:13 am #

    That looks lovely! Would you mind if I try it and put the recipe on my blog? I would obviously make sure your name is mentioned (with a link to your blog) and I would rewrite the recipe in my own words. Thanks! 🙂

  12. Sam April 4, 2016 at 3:39 pm #

    Hi Marie, sure no problem. Enjoy!

  13. cakespy April 6, 2016 at 1:58 pm #

    YUMMMMMMZ. It’s so vibrant and this pesto has my crave-o-meter tingling!

  14. Sam April 6, 2016 at 2:46 pm #

    Thanks Cakespy – just do it!

  15. Lucy@ globe scoffers recipes April 6, 2016 at 4:26 pm #

    Mmm I would love this with a big bowl of pasta. How long does it last for if it’s not frozen?

  16. Sam April 7, 2016 at 10:56 am #

    Hi Lucy, Its hard to say exactly as I haven’t conducted a shelf life test on it. I do freeze my pestos if I feel Im not going to eat them within a few weeks.

  17. Linda April 26, 2016 at 8:57 am #

    OK wow!!! Made this finally but used macadamia’s instead of pine kernels, sorry but it’s what we had. Absolutely delish and we (including the twinies) spoon it over EVERYTHING!!!! Rest is in the freezer for winter stash! Thanks once again for an amazing recipe! You are my go to site now….and I bought your Sweet book too 🙂 Choc chip hugs Linda xxxx

  18. Sam April 26, 2016 at 9:17 am #

    Oh wow Linda – thaks for the kind words and for buying my book. Made my day! sam x

  19. Julie August 19, 2016 at 2:24 pm #

    Can I can this and how?

  20. Sam August 21, 2016 at 10:07 am #

    HI Julie – I havent canned it so am not sure on its shelf life. If you were to do so, just follow the proper boiling and canning procedures.

Leave a Reply

© 2015 Drizzle and Dip. All Rights Reserved.