Roasted Red Pepper Pesto Recipe with Basil
Roasted red pepper pesto is an easy twist on classic pesto made with jarred roasted red peppers, fresh basil, garlic, and cashews. Made with simple ingredients in just 5 minutes, it’s perfect for pasta, sandwiches, grain bowls, chicken, shrimp, or fish.
Servings 4
Calories 179kcal
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.1 jar roasted red peppers
- 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.1/2 cup basil, 3 cloves garlic, minced, 2 tablespoons olive oil, 1 medium lemon, juiced, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder
- Add 1/2 cup cashews to the food processor and process on high to help break down the cashews (about 1 minute).1/2 cup cashews
- Add the drained roasted red peppers to the food processor and blend until the pesto reaches your preferred texture.1 jar roasted red peppers
Video
Notes
Top tips
- Drain the roasted red peppers well to avoid watery pesto: Let the roasted red peppers sit in a colander for a few minutes before blending. Too much liquid can make the pesto thin and watery.
- Rinse jarred roasted peppers: The liquid in the jar can be acidic, so a quick rinse helps keep the flavor balanced.
- Use fresh basil: Fresh basil is essential for the classic pesto flavor and texture. Dried basil won’t work in this recipe.
- Use the right equipment: A food processor or high-speed blender works best for a smooth, creamy pesto.
- 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
Calories: 179kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Fiber: 2g | Sugar: 2g
