Red Pepper Pesto
Red pepper pesto will quickly become your new favorite pesto recipe! Its sweeter than typical pesto and pairs so well with pasta, on pizza, on sandwiches or even with your eggs. Add flavor to any dish! This roasted red pepper pesto is ready in 5 minutes and uses pantry ingredients and is the perfect use for summer basil.
If you love making your own sauces at home, you have to try my Roasted Red Pepper Sauce or Cashew Arugula Basil Pesto.
Slightly sweet thanks to the roasted red peppers, this pesto has a kick from the garlic and that unique undeniable flavor from the basil that together make this recipe so delicious and flavorful.
This healthy red pepper pesto is great for meal prep and can even be frozen for later. This recipe is vegan, dairy free, and Whole30 friendly.
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.
Blend in food processor: 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 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 recommend that you rinse jarred roasted red peppers as I find the water they soak in can be a little acidic.
- Be sure all of the liquid is drained from the peppers (no water hiding inside) 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.
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.
- 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.
