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.
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.
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
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- 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
- 1Tbsp white wine vinegar
- olive oil to emulsify – aprox 60ml (4 – 6 Tbsp)
- 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.
- 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.
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