Roasted Red Pepper Pesto
Brighten up your kitchen with the vibrant flavors of Roasted Red Pepper Pesto—a delightful twist on traditional pesto that's perfect for pasta, sandwiches, or as a dip. This recipe features charred red bell peppers roasted to perfection, paired with fragrant fresh basil, nutty toasted pine nuts, and zesty parmesan cheese. A splash of lemon juice adds brightness while garlic and extra virgin olive oil bring rich depth to every spoonful. It's easy to prepare in just 40 minutes, making it an ideal choice for busy weeknights or casual gatherings. Healthy, versatile, and packed with bold flavors, this roasted red pepper pesto is sure to become your new favorite sauce.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 1 cup fresh basil leaves
- 0.5 cup parmesan cheese, grated
- 0.25 cup pine nuts
- 2 garlic cloves
- 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).
Wash the red bell peppers, then slice them in half and remove the seeds and stems.
Place the pepper halves cut side down on a baking sheet lined with foil.
Roast in the preheated oven for about 20 minutes, or until the skins are charred and blistered.
Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap to let them steam for 10 minutes.
After steaming, peel the skins off the peppers and discard them.
In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning, then set aside to cool.
In a food processor, combine the roasted red peppers, fresh basil leaves, parmesan cheese, toasted pine nuts, garlic cloves, lemon juice, salt, and black pepper.
Pulse the mixture a few times to combine, then gradually add the extra virgin olive oil while the processor is running until smooth and well-blended.
Taste and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.
Transfer the pepper pesto to a jar or airtight container. It can be used immediately or stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 22.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1503 mg | 32% | |
*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.
