Roasted Red Pepper Pesto

Roasted red pepper pesto is a savory and flavorful sauce that adds a burst of Mediterranean-inspired taste to your favorite dishes. It's made from roasted red bell peppers, which are blended with other ingredients to create a smooth and vibrant sauce. It's the solid zesty spread to use in pasta, on sandwiches, over eggs, and so much more. Bonus- it's no-cook, and ready in a few minutes!

Pesto is such a versatile ingredient. We love using our roasted garlic pesto in anything from eggs to sandwiches.

Although this is not a traditional Italian basil pesto, the word "pesto" itself comes from the Italian word "pestare," meaning "to pound" or "to crush,". So we thought to myself, what else can we "pesto"? Turns out, almost anything!

What we love about this red pepper pesto is that it uses pantry ingredients that we always have on hand- roasted red peppers, nuts, cheese, olive oil, to name a few. The taste is a little smoky, a little sweet, with a bit of tang that adds some pizzazz to almost any dish.

Ingredient notes

Here is what you need to make this red pepper pesto.

• Roasted red peppers we use jarred roasted red peppers.
• Parmesan cheese Grated.
• Tomato paste For a little sweetness.
• Pine nuts Toasted.
• Garlic we prefer to use roasted garlic, but you can use raw.
• Olive oil Adds a fruity creaminess when blended with the rest of the ingredients.
• Oregano Dried.
• Salt and pepper
• Lemon Balances out the sauce by adding a little acidity.

Step-by-step instructions

You won't believe how easy this roasted red pepper pesto is to throw together. add all your ingredients to a food processor and blend until it's smooth. That's it!

Step 1. In the bowl of a food processor, add all of the ingredients (minus the lemon).

Step 2. Pulse or blend on high until smooth, scraping down the sides of the bowl if needed.

Add a little more olive oil if it's too thick. Finish the pesto with a squeeze of lemon juice to help balance the flavors.

*See the recipe card for full instructions.

Expert tips

• For maximum flavor, drain the peppers from the jar.
• Toasting the pine nuts adds a little more dimension to the pesto. To toast the nuts, add them to a small pan over medium heat. Cook for a few minutes, stirring occasionally, until browned.
• Add more oil as needed. You want the pesto thick, but pourable.

Substitutions and variations

If you don't have all the ingredients, there are several swaps you can make and still have a good red pepper pesto.

• Pine nutsPine nuts can be expensive. You can use any nut you have on hand. Walnuts, pistachios, or almonds are great options.
• Cheese Feta would make a great addition in place of the Parmesan.
• Oregano Try another herb or a combination of herbs such as basil, thyme, or parsley.
• Make it spicy Roasted red peppers have a mild flavor. If you like a spicier sauce, try adding some red pepper flakes or some spicy chili oil.

A million and one uses for red pepper pesto

Ok, we lied. Maybe not a million, but these ideas will have you swooning for this vibrant sauce anytime a craving strikes.

• Pasta This is one of our favorites. You can use the pesto as is, or add 2-3 tablespoons to marinara sauce to give it a little kick.
• ShakshukaShakshuka is a simple dish made of poached eggs simmered in a spicy tomato and bell pepper sauce. Make a quick sauce using canned tomatoes and pepper pesto for this simple egg dish.
• Sandwich spread You could swap out our basil pesto for this pepper pesto in our good heirloom tomato sandwich. Make a red pepper aioli like in a summer sandwich.
• Baked eggs Try baking eggs in a nest of feta, red pepper pesto, and a little cream.
• Gourmet toast Make a hearty breakfast toast with whipped ricotta, red pepper pesto, and fried eggs.
• Hummus Mix 1-2 tablespoons into hummus for a roasted red pepper hummus.

Keeping leftovers

Roasted red pepper pesto will keep for about 1 week in the fridge. For longer storage, pour it into a glass jar and freeze for up to 6 months. Try to use glass jars to avoid any residual odors from plastic containers.

Kitchen questions

Do we need a food processor to make pesto?

Technically no. Although you don't need a food processor or blender to make pesto, it makes the pesto so much easier. If you want to give it a try, you could use a large mortar and pestle for crushing or blending all your ingredients.

Spread some joy

Try some of these other spreadable recipes.

Ingredients

Makes 1.5 cups (12 ounces)

• 1 12 ounce jar roasted red peppers, drained
• 3 tbsp grated Parmesan cheese
• 1 tbsp tomato paste
• 2 tbsp pine nuts (toasted, optional)
• 1 small garlic clove, peeled
• ¼ tsp dried oregano
• 3 tbsp olive oil, plus more if needed
• ¼ tsp Kosher or fine sea salt
• ⅛ tsp freshly ground black pepper
• 1 tsp freshly squeezed lemon juice

Equipment

• food processor or blender

Method

1. In the bowl of a food processor (or blender) add all of the ingredients (except the lemon juice).

2. Blend on high until smooth. The pesto should be thick, but pourable. Add more oil if needed. Stir in the lemon, then pour into a glass container and store until ready to use.

Kitchen notes

• For maximum flavor, drain the peppers from the jar.
• Toasting the pine nuts adds a little more dimension to the pesto. To toast the nuts, add them to a small pan over medium heat. Cook for a few minutes, stirring occasionally, until browned.
• Add more oil as needed. You want the pesto thick but pourable.
• Store pesto in the fridge for up to one week, or in the freezer for up to 6 months.