Roasted Garlic and Red Pepper Pesto
Experience the bold, smoky flavors of our Roasted Garlic and Red Pepper Pesto, a vibrant twist on the classic pesto recipe. Featuring sweet, oven-charred red bell peppers and buttery roasted garlic cloves, this sauce is perfectly complemented by fresh basil, nutty Parmesan, and toasted pine nuts for a rich, smooth texture. A splash of lemon juice adds a bright, tangy finish, while a drizzle of olive oil ensures a luxuriously creamy consistency. Ready in just 45 minutes, this versatile pesto is perfect for tossing with pasta, spreading on sandwiches, or serving as a dip. Bursting with Mediterranean-inspired ingredients and easy-to-follow steps, this roasted garlic and red pepper pesto is a must-try for food enthusiasts seeking bold flavor.
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 1 head Garlic
- 4 tablespoons Olive oil
- 0.5 cup Parmesan cheese
- 0.25 cup Pine nuts
- 1 cup Basil leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on a baking sheet lined with parchment paper.
Slice the top off the head of garlic to expose the cloves. Drizzle 1 tablespoon of olive oil over the garlic, then wrap it tightly in aluminum foil. Place the wrapped garlic on the same baking sheet as the peppers.
Roast the peppers and garlic in the preheated oven for 25-30 minutes, or until the peppers’ skins are blackened and blistered and the garlic is soft and fragrant.
Remove the baking sheet from the oven. Transfer the roasted red peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to make peeling the skins easier.
Unwrap the roasted garlic and let it cool until it can be handled. Squeeze the softened cloves out of their skins.
Once the red peppers are cool enough to handle, peel off the charred skins and discard them.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
In a food processor, combine the peeled roasted red peppers, roasted garlic, toasted pine nuts, basil leaves, Parmesan cheese, lemon juice, salt, and black pepper. Pulse several times to combine.
With the food processor running, slowly drizzle in the remaining 3 tablespoons of olive oil until the pesto is smooth and creamy. Taste and adjust the seasoning as needed.
Serve immediately with pasta, spread on bread, or use as a dip. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1351 mg | 29% | |
*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.
