This easy Red Pepper Pesto is rich, smoky, and sweet, making it fantastic on everything! Use it as a pasta sauce, a topping for pizza, salad dressing, and so much more.

When you add roasted red peppers to basil pesto sauce, you get this over-the-top, smoky-sweet Red Pepper Pesto. One taste and you’ll want to use it on everything!

Just like my almond pesto, kale pesto and carrot top pesto, roasted red pepper pesto is a fun twist on classic basil pesto. You can make it with jarred roasted red peppers or roast the peppers in the oven yourself (it’s really easy!). Just blend all of the ingredients in a food processor, then enjoy!

The subtle tangy sweetness and rich smoky flavors make this the perfect sauce for pasta, pizza, sandwiches, and salad, or a fantastic dipping sauce to serve with crudites at the party. You’ll be happy to learn that the leftovers store and freeze well, so none of the extras go to waste.

Recipe features

• Roasted red peppers, with their sweet, juicy, and charred-savory goodness, transform this into a fun twist on classic basil pesto! 
• It’s a universal condiment you can serve as a dip, sandwich spread, topping, pasta sauce, or salad dressing.
• Just a dollop instantly turns everyday meals into an elegant dining experience!

Ingredients

Pine nuts – Toasted pine nuts make the pesto rich and creamy while adding buttery and nutty flavors. If you don’t have pine nuts, use any of the substitutions listed in the Variations below.

Roasted red peppers – Pick up a good-quality jar of roasted red peppers or roast fresh bell peppers yourself for a sweeter final flavor (see the Tips and FAQs to learn how it’s done). 

Basil – You must use fresh basil leaves!

Parmesan cheese – Both Parmigiano-Reggiano and freshly grated parmesan from the block give the pesto addictively salty and cheesy flavors. 

Garlic cloves – Again, you must use fresh garlic cloves. Feel free to add an extra clove or two if you like your pesto super garlicky and savory!

Olive oil – Choose a high-quality cold-pressed or first cold-pressed olive oil. It’s key to a smooth and cohesive pesto sauce.

Instructions

Step 1: Toast the pine nuts. Toast the pine nuts in a dry skillet over medium-low heat until they’re lightly browned and have a nutty aroma.

Step 2: Blend the ingredients. Add all of the ingredients to a food processor and blend until smooth. 

Step 3: Store for later. Transfer the red bell pepper pesto to an airtight container and store it in the fridge until it’s time to eat. Serve it with bread, veggies, pasta, or pizza throughout the week, and enjoy!

Tips and FAQs

• Take the time to toast the pine nuts. The heat coaxes out their hidden flavors and makes the pesto much more indulgent and nutty-tasting. Watch them carefully while they’re toasting, as they can burn easily!
• Slowly stream in the olive oil while blending for a thick and emulsified pesto.

Variations

• Budget-friendly nuts – Pine nuts are a classic pesto ingredient but they’re also pricey. Fortunately, you can make bell pepper pesto with more affordable yet equally delicious nuts like cashews, walnuts, almonds, or even pistachios. 
• Nut-free – Replace the pine nuts with toasted sunflower seeds or pumpkin seeds.
• Switch up the cheese – While parmesan is a classic choice, other types of hard cheese, like Pecorino Romano, Asiago, Manchego, and goat cheese, also work well in pesto. 
• Dairy-free/vegan version – To make vegan red pepper pesto, replace the parmesan with nutritional yeast. This version is also paleo and Whole30-friendly. 
• Add lemon zest – 1 to 2 teaspoons of lemon zest will give the pesto a refreshing element and brighten the overall flavor.
• Add a spicy kick – A pinch of red pepper flakes, cayenne pepper, finely chopped fresh chili peppers, smoked paprika, or harissa paste will add a fiery but complimentary kick.

Serving suggestions

There are endless ways to use red pepper pesto! Spread it on a mediterranean grilled cheese sandwich or homemade bruschetta, brush it onto grilled chicken thighs or fish, stir it into tomato risotto, use it as a topping on these mediterranean quinoa bowls.

You can also swap the classic basil pesto in my pesto smashed potatoes, kale pesto zoodles, meatballs with pesto, or pesto chicken salad with the red pepper pesto.

Can I make pesto in a blender instead of a food processor?

Yes, you can make the pesto in a high-powered blender. You’ll likely need to stop and scrape down the sides a few times to make sure everything blends evenly.

How is red pesto different from green pesto?

Green pesto is traditionally made with basil, pine nuts, Parmesan, and garlic. Red pesto is similar but adds roasted red peppers for a vibrant red color and rich Mediterranean flavors.

Storage

Refrigerator: Transfer the pesto to an airtight container and drizzle a thin layer of olive oil on top to keep it fresh and prevent it from browning. Seal the lid on the container and store it in the fridge for up to 1 week.

Freezer: The best way to freeze homemade pesto is in ice cube trays. Once the pesto cubes are solid, transfer them to a sealed freezer bag and freeze for 3 to 4 months.

More creative pesto recipes

• Avocado Pesto Pasta
• Lamb Burgers with Pesto Whipped Feta
• Chicken Pesto Pasta

If you made this recipe, be sure to leave a comment and star rating below. Thanks!