Red Pepper Pesto
Red pepper pesto is packed with flavor, so easy to make and is so versatile. Use this sweet, smoky, savory pesto in pasta, on pizza, on sandwiches or even with your eggs. It adds flavor to any dish! This roasted red pepper pesto is ready in just minutes and uses pantry ingredients.
Natural sweetness from the roasted red peppers, a kick from the garlic and that unique undeniable flavor from the basil makes this pesto so delicious and flavorful.
Why you will love this recipe
- Unique flavor
- Easy to make
- Ready in 5 minutes
- Simple ingredients
- Great use for abundance of basil in the summer
- Vegan
- Dairy Free
- Gluten free
- Whole30
- Versatile
- Great for meal prep
Ingredients
- Roasted red peppers – roasted red peppers add a sweet, smoky flavor to the pesto. They are easy to use (I just buy them in a jar, soaked in water, not oil). Be sure to drain off the water before using them in the pesto, as any extra water will just make your sauce watery. You can also roast your own sweet bell peppers (red, orange or yellow) to use in this pesto.
- 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 – cashews help to thicken the sauce. Use whatever nuts or seeds you have on hand for this. Traditional pesto would use pine nuts, but they are not very budget friendly.
- Garlic – fresh 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 – olive oil helps to emulsify the sauce, helping it thicken and stick together. Use an olive oil you enjoy the flavor of.
- Lemon juice – 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 and spices 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).
Add the drained 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).
Top tips
- This red pepper pesto is even better the next day. If you have a chance, make it a day in advance for the best flavor. The color stays really vibrant and bright.
- 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.
- I prefer to rinse jarred roasted red peppers as I find the water they soak in can be a little acidic.
- Be sure the roasted red peppers have been drained of all liquid (I like to make sure there is no water hiding inside the peppers) and let them drain for a few minutes in a colander to ensure they are dry. The more water is added to the pesto, the runnier the consistency will be.
- Great for meal prep! Make a double batch and freeze half for later. This is a great way to always have a really delicious sauce on hand.
- If you want an even thicker pesto, add more cashews.
- Use a food processor or a high speed blender
Other ingredients
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
Ways to use roasted red pepper pesto
- On pasta or pasta salads
- On pizza (instead of pizza sauce)
- On sandwiches, wraps or even on grilled cheese
- Mixed into eggs or in frittata
- On avocado toast
- As a sauce or dip for roasted veggies
- Over your favorite protein like chicken, steak, salmon, shrimp, tofu
- Dip for crackers or fresh vegetables
- As a sauce for grain bowls or nourish bowls
- Over soup like minestrone or Mediterranean vegetable soup
Common questions
Do you have to use a food processor to make pesto
You can use a food processor, high speed blender or an immersion blender to make this red pepper pesto. You could also make this in a mortar and pestle but the texture may be a little chunkier.
Can you use dried basil in pesto
Unfortunately the flavor of fresh basil is not the same as dried basil so they are not an ideal substitution for each other. If you don’t have fresh basil, you can simply omit it. If you still want to add some fresh herbs, you can add some fresh flat leaf parsley. The flavor will be slightly different but still delicious.
How to make pesto nut free
To make this recipe nut free, you can use sunflower seeds or pumpkin seeds in place of the cashews. 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 red pepper pesto be heated?
You can enjoy this pesto cold, warm or hot. The basil will lose some of it’s pungent flavor if heated but the pesto will still be delicious.
Storing leftovers
- Fridge: Store any leftover pepper pesto 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.
Substitutions
- Roasted red peppers – if you don’t have jarred roasted peppers, you can roast you own peppers at home. Check out the instructions on how to roast them in the oven or the air fryer. You can also roast them over a gas stove until the outsides start to char. If you don’t love roasted red peppers, skip this recipe and make my spinach walnut pesto or arugula cashew pesto instead.
- Fresh basil – fresh basil is hard to substitute. If you don’t have any on hand, you can omit it completely or use something like flat leaf parsley in its place (the flavor won’t be the same but will still be good).
- Cashews – cashews help to thicken the sauce. You could also use walnuts, slivered almonds, sunflower seeds, pumpkin seeds or pine nuts.
- Garlic – if you don’t have fresh garlic, simply omit it.
- Olive oil – use any neutral oil you have in place of the olive oil. The next best option would be avocado oil. If you don’t want to use oil, use about 2 tablespoons of tahini instead.
- Lemon juice – you can use a tablespoon of white wine vinegar or simply omit the lemon juice if needed.
If you love this recipe, you should try
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 tbsp olive oil
- 1 medium lemon, juiced
- 1/2 tsp sea salt
- 1/2 tsp 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 basil, minced garlic, olive oil, lemon juice, salt and garlic powder to a food processor. Blend to break down the basil.
- Add the 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, the flavor intensifies and the color stays really vibrant and bright.
- 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.
- I recommend that you rinse jarred roasted red peppers as I find the water they soak in can be a little acidic.
- Be sure the roasted red peppers have been drained of all liquid. The more water is added to the pesto, the runnier the consistency will be.
- Great for meal prep! Make a double batch and freeze half for later. This is a great way to always have a really delicious sauce on hand.
- 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.
