how to make roasted red pepper pesto {video}

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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 vibrancy. 

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

Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes

Ingredients

  • 4 red bell peppers you could use yellow
  • olive oil to drizzle
  • A handful of basil leaves - about 10gms
  • 4 Tbsp toasted pine kernels 1/4 cup
  • 1 - 2 tsp sea salt flakes
  • generous pinch of freshly ground black pepper
  • 1 clove garlic crushed
  • 1 Tbsp white wine vinegar
  • olive oil to emulsify - aprox 60ml 4 - 6 Tbsp

Instructions

  • Pre heat the oven to 180C / 350F
  • Cut the 4 sides off each pepper and use the bottom piece (and trim off any white pith).
  • Place the peppers on a large baking sheet with the skin side down. Drizzle with olive oil and season with salt and pepper.
  • Roast for 25 minuteus until the edges just start to blacken.
  • Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.
  • 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

  • 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.

roasted red pepper pesto

 

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24 Comments

  1. This looks amazing and tasty? Must try.

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

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

  5. Thanks Sabrina 🙂

  6. 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.

  7. love the video!!!

  8. Thank you Linda 🙂

  9. 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! 🙂

  10. Hi Marie, sure no problem. Enjoy!

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

  12. Thanks Cakespy – just do it!

  13. 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.

  14. 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

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

  16. Can I can this and how?

  17. 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.

  18. Thank you and glad you enjoyed

  19. Would you share the actual ingredient amounts on your blog.

  20. Hi Carolyn, the actual full recipe IS on my blog with the recipe

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