Roasted Red Pepper Pesto

This roasted red pepper pesto comes together in just 5 minutes, making it a perfect addition to quick and easy meals. Using jarred roasted red peppers for convenience, it delivers a bold, slightly sweet, and savory flavor with minimal effort. Great for meal prep, it freezes well and works on pasta, sandwiches, grain bowls, and more. Plus, it’s vegan, gluten free, dairy free, paleo, and Whole30-friendly!

Course sauce

Cuisine American, Italian

Keyword red pepper pesto, roasted red pepper pesto

Prep Time 5

Total Time 5

Servings

Calories 179kcal

Author Samantha Rowland

Equipment

food processor or blender

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.

Video

Notes

Top tips

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.

Storing leftovers

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