Red Pepper Pesto
One thing you may not know about me is that pesto is one of my all-time favorite sauces for adding bold flavor to any meal. While running my meal prep business, quickly learned that a great sauce can elevate even the simplest meals to something extraordinary. I only wish I had this red pepper pesto recipe back then, I know it would have been a hit!
The inspiration for this recipe came while strolling through the pasta aisle at a specialty food store, where I spotted a jar of red pepper pesto. I knew right away I had to recreate it in a way that fit my dairy free lifestyle. The result? A rich, savory pesto with the classic basil and garlic base but an irresistible sweetness from roasted red peppers that takes it to a whole new level.
If you love roasted red peppers, you have to try my Roasted Red Pepper Pasta Sauce—it’s thick, creamy, and completely dairy free. I also have a Sundried Tomato Pesto Pasta that I make at least 2-3 times every summer when my garden is overflowing with fresh basil.
One of the reasons I love this pesto is because not only is it ready in 5 minutes, it’s incredibly versatile. Toss it with pasta, spread it on sandwiches, or use it as a flavorful topping for grilled chicken or fish. It also makes a delicious dip for veggies or a drizzle for grain bowls.
Ingredients
- Roasted red peppers – roasted red peppers add a sweet, smoky flavor to the pesto. I tend to use the jarred roasted red peppers (in water not oil). But you can also roast your own sweet bell peppers to use in this sauce.
- Fresh basil – nothing really compares to the flavor of fresh basil, especially in pesto. Be sure to remove any of the thick stems before adding it to the food processor or blender.
- Cashews – helps to thicken the sauce. Use whatever nuts or seeds you have on hand for this.
- Garlic – adds a spicy bite that offsets the sweetness from the peppers well. I recommend grating or finely chopping the garlic to ensure you don’t get a big chunk of garlic in one bite.
- Olive oil – helps to emulsify the sauce, helping it thicken and stick together. Use an olive oil you enjoy the flavor of.
- Lemon juice – adds some brightness to the sauce.
- Spices: Salt, garlic powder – Salt elevates all the flavors. Garlic powder adds a little more garlic flavor and some umami to the sauce.
How to make red pepper pesto
Drain the roasted red peppers (I like to also rinse them as well). Make sure there is no liquid hiding inside the pepper. Let them drain for a minute or two in a colander. Add fresh basil, minced garlic, olive oil, lemon juice, salt and garlic powder to a food processor and blend on high to break down the basil Add the cashews to the food processor and blend well to break them down as much as possible (about 1 minute). Be sure the cashews are fully broken down before adding the roasted red peppers. Add the roasted red peppers and blend well until the pesto has your preferred texture (you can leave it a little chunky or blend until completely smooth). Serve immediately or store in the fridge for a day for flavors to intensify.
Sam’s Success Tips
- Flavor gets better with time: This red pepper pesto tastes even better the next day! If possible, make it a day ahead for the best flavor and vibrant color.
- No jarred peppers? Roast your own! Use an air fryer, oven, or gas burner to roast fresh red peppers.
- Rinse jarred roasted peppers: The liquid they’re packed in can be acidic, so give them a quick rinse before using.
- Drain well to avoid watery pesto: Let the peppers sit in a colander for a few minutes to remove excess moisture. Too much liquid will make the pesto runny.
- Perfect for meal prep: Make a double batch and freeze half so you always have a flavorful sauce on hand.
- For a thicker pesto: Add extra cashews to create a richer, creamier texture.
- Use the right equipment: A food processor or high-speed blender works best for smooth, well-blended pesto.
Customize your pesto
This red pesto is so flavorful on it’s own, but you may decide to play around with the ingredients to change it up. Here are some great additional ingredients you can add:
- Red pepper flakes for some spice
- Baby spinach or kale for some additional veggies
- Sundried tomatoes
- A tablespoon of tomato paste for a rich tomato flavor and to add umami
My favorite ways to use red pesto
- Pasta & Grains: Toss with pasta, mix into pasta salads, or drizzle over grain bowls.
- Bread & Sandwiches: Spread on pizza (instead of pizza sauce), sandwiches, wraps, grilled cheese, or avocado toast.
- Eggs: Stir into scrambled eggs or a frittata
- Veggies: use as a sauce for roasted veggies, or as a dip for fresh vegetables and crackers.
- Proteins: Spoon over chicken, steak, salmon, shrimp, or tofu for extra flavor.
- Soups: Swirl into vegan minestrone or Mediterranean vegetable soup for a flavor boost.
Roasted Red Pepper Pesto
Guided Recipe Video
Ingredients
- 1 jar roasted red peppers
- 1/2 cup basil - (lightly packed)
- 1/2 cup cashews
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
Instructions
- Drain the roasted red peppers (I like to rinse them as well). Be sure there is not any water inside the peppers. Let the roasted red peppers drain in a colander.
- Add 1/2 cup (lightly packed) fresh basil, 3 cloves minced garlic, 2 tablespoons olive oil, the juice from one medium lemon, and 1/2 teaspoon each of salt and garlic powder to a food processor. Blend to break down the basil.
- Add 1/2 cup cashews to the food processor and process on high to help break down the cashews (about 1 minute).
- Add the drained roasted red peppers to the food processor and blend until the pesto reaches your preferred texture.
Equipment
- food processor or blender
Notes
- This is even better the next day.
- If you don’t have a jar of roasted red peppers, you can roast your own. I love using the air fryer to roast red peppers, but you can also use the oven or a gas burner on your stove.
- Rinse jarred roasted red peppers for the best flavor
- Be sure the roasted red peppers have been drained of all liquid.
- Great for meal prep! Make a double batch and freeze half for later.
- If you want an even thicker pesto, add more cashews.
- Fridge: Store any leftovers in the fridge for up to a week in a well sealed container.
- Freezer: Freeze leftovers in a freezer safe bag or container for up to 3 months. I like to freeze in Soupercubes then transfer the frozen block to a stasher bag for long term storage. Be sure to label the bag with the name, date and use by date.
- Defrost in the fridge before using the pesto. Give it a good stir before serving.
Nutrition Information
Common questions
Can you use dried basil in pesto
No. Fresh basil has a much brighter flavor than dried, so they cannot be substituted. If you don’t have fresh basil, you can simply omit it or replace it with fresh flat-leaf parsley for a slightly different but still delicious flavor.
How to make this nut free
Swap the cashews for sunflower seeds or pumpkin seeds. I recommend toasting them first for the best flavor.
Is red pepper pesto spicy?
This red pepper pesto is made with roasted red peppers which are actually sweet, not spicy.
If you would like the pesto to have a spicy kick, add about ½ teaspoon of red pepper flakes.
Should I heat this up?
You can enjoy this bell pepper pesto cold, warm or hot. The basil will lose some of it’s pungent flavor if heated but the pesto will still be delicious.
