Roasted Green Pepper Pesto
Elevate your pesto game with this Roasted Green Pepper Pesto, a vibrant and smoky twist on the classic recipe. Sweet, charred green bell peppers are roasted to perfection, then blended with fresh basil, toasted pine nuts, Parmesan cheese, and a splash of lemon juice for a bright and tangy finish. The rich olive oil creates a creamy texture, while garlic and black pepper add depth and spice. This versatile homemade pesto pairs beautifully with pasta, enhances sandwiches, or works as a stunning dip for vegetables. Ready in just 30 minutes, this recipe is a must-try for those seeking bold, fresh flavors with a Mediterranean flair.
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Recipe Information
Ingredients
- 3 large green bell peppers
- 1 cup fresh basil leaves
- 0.5 cup (grated) Parmesan cheese
- 0.25 cup pine nuts
- 2 cloves garlic
- 0.5 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Cut the green bell peppers in half lengthwise and remove the seeds and stems.
Place the peppers cut side down on the prepared baking sheet and roast in the oven for 12-15 minutes, or until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a plate to trap the steam for 5-10 minutes. This will make it easier to peel off the skins.
Once the peppers have cooled slightly, peel off the skins and discard them.
In a dry skillet over medium heat, lightly 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 roasted green peppers, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, garlic cloves, lemon juice, salt, and black pepper.
Pulse the mixture a few times to begin blending, then slowly drizzle in the olive oil while the food processor is running, blending until the pesto is smooth and creamy. Scrape down the sides as needed.
Taste the pesto and adjust seasoning with more salt or lemon juice if desired.
Serve immediately with pasta, spread on sandwiches, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1296 mg | 28% | |
*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.
