Red Pepper Pesto Dip
Brighten your appetizer game with this smoky, creamy, and irresistibly flavorful Red Pepper Pesto Dip! Made with charred roasted red peppers, toasted walnuts, fragrant fresh basil, and nutty Parmesan cheese, this dip strikes the perfect balance of earthy, tangy, and savory notes. A kick of garlic and a splash of fresh lemon juice elevate the flavors even further, while extra-virgin olive oil ensures a silky, smooth texture. Quick to prepare in just 15 minutes, this vibrant dip is perfect for spreading on crusty bread, pairing with crisp veggies, or serving as a crowd-pleaser at your next gathering. Plus, it keeps well in the fridge for up to five days, making it an easy make-ahead option. Red Pepper Pesto Dip is the ultimate snack, appetizer, or spread—you won’t want to miss it!
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Recipe Information
Ingredients
- 2 whole (about 1 cup) roasted red peppers
- 0.25 cups walnuts
- 0.5 cups fresh basil leaves
- 0.25 cups Parmesan cheese
- 1 whole garlic clove
- 0.25 cups extra-virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
If using fresh red peppers, roast them by placing them directly over a gas flame or under a broiler, rotating frequently until the skin is charred and blackened. Place the roasted peppers in a sealed container for 5 minutes, then peel off the skin, remove the stems, and discard the seeds.
In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant. Be careful not to burn them. Let them cool for a minute.
Add the roasted red peppers, toasted walnuts, basil leaves, Parmesan cheese, and garlic clove into a food processor or blender.
Pulse the mixture a few times to break down the ingredients.
While the processor is running, drizzle in the olive oil slowly to help emulsify the dip.
Add the lemon juice, salt, and black pepper, then puree until the mixture is smooth and cohesive. Scrape down the sides of the processor as needed.
Taste the dip and adjust the seasoning or consistency if necessary. Add a bit more olive oil or a splash of water if the pesto is too thick.
Transfer the Red Pepper Pesto Dip to a serving bowl and serve with your favorite vegetables, crackers, or bread. It can also be refrigerated for up to 5 days in an airtight container.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 1.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
