Description
This Roasted Red Pepper Pesto recipe is a vibrant and flavorful sauce made from charred red bell peppers, nuts, Parmesan cheese, and garlic. Perfect as a spread, sauce, or dip, it combines smoky, tangy, and savory notes with a creamy texture. Easy to prepare and versatile, it can complement pasta, sandwiches, or grilled meats.
Ingredients
Scale
Main Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally until they are charred on all sides. Transfer the hot peppers into a bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Once cooled, peel off the skins and remove the seeds.
- Blend the Ingredients: In a food processor, combine the prepared roasted peppers, walnuts, grated Parmesan cheese, minced garlic, and lemon juice. Blend until the mixture becomes smooth and homogenous.
- Add Olive Oil: With the processor running, slowly drizzle in the olive oil to help emulsify the pesto, resulting in a creamy and smooth texture.
- Season: Add salt, freshly ground black pepper, and red pepper flakes if you want a bit of heat. Pulse briefly to incorporate the seasonings evenly.
- Serve or Store: Your roasted red pepper pesto is now ready to use immediately as a sauce for pasta, a spread for sandwiches, or a flavorful dip. Store any leftovers in an airtight container in the refrigerator and use within 5 days.
Notes
- Roasting peppers over an open flame or grill can add even more smokiness to the pesto.
- Walnuts can be substituted with pine nuts for a more traditional pesto flavor.
- Adjust olive oil quantity to achieve your preferred consistency.
- Adding red pepper flakes is optional and can be omitted if you prefer a milder pesto.
- This pesto is best consumed fresh but can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Italian
