Red Pesto
Elevate your pasta, sandwiches, or dips with this vibrant and flavor-packed Red Pesto recipe! Combining the smoky sweetness of roasted red peppers, the tangy intensity of sun-dried tomatoes, and the nuttiness of toasted pine nuts, this pesto is a refreshing twist on the classic green version. Parmesan cheese adds a creamy richness, while fresh basil and garlic deliver an herby, aromatic punch. Finished with a drizzle of extra virgin olive oil and a spritz of lemon juice for balance, this quick and easy pesto is ready in just 15 minutes and perfect for meal prep, as it stays fresh for up to a week. Whether spooned over hot pasta or spread onto crusty bread, this homemade Red Pesto will infuse every bite with bold Mediterranean flavor.
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Recipe Information
Ingredients
- 2 large Roasted red peppers
- 100 grams Sun-dried tomatoes in oil
- 60 grams Parmesan cheese
- 2 cloves Garlic
- 50 grams Pine nuts
- 30 grams Fresh basil leaves
- 100 milliliters Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F). Spread the pine nuts on a baking sheet and toast them in the oven for about 5-7 minutes until they are golden and fragrant, shaking the pan halfway through to ensure even toasting.
While the pine nuts are toasting, drain the roasted red peppers and cut them into rough chunks. Likewise, drain the sun-dried tomatoes of excess oil.
Peel the garlic cloves and roughly chop them.
Grate the Parmesan cheese if it is not pre-grated.
In a food processor, combine the roasted red peppers, sun-dried tomatoes, toasted pine nuts, garlic, Parmesan cheese, and fresh basil leaves.
Pulse the mixture a few times until it starts to become blended but still has some texture.
While the processor is running, gradually pour in the extra virgin olive oil in a steady stream until the pesto reaches your desired consistency.
Add the lemon juice, salt, and black pepper. Process for a few seconds more to combine the ingredients evenly.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
Transfer the red pesto to a jar or bowl, and cover it with a thin layer of olive oil to preserve freshness. It can be stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 15.9 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2433 mg | 52% | |
*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.
