This roasted red pepper pesto is a vibrant and versatile sauce that’s perfect for elevating your meals. Made with roasted red bell peppers, this pesto recipe offers a smoky, slightly sweet flavor that pairs beautifully with pasta, sandwiches, salads, and more.
Why you’ll love this red pepper pesto recipe
- Easy to make
- Bursting with flavor
- Healthy and Nutritious
- Versatile
- Make-ahead friendly
- Customizable
Whether you’re preparing a quick weeknight dinner or looking for a unique dip for your next gathering, this red pepper pesto recipe is easy to make with just a handful of everyday ingredients.
Discover how to make delicious and healthy homemade pesto, along with tips for customization, storage, and serving ideas, in this must-try recipe.
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Red bell peppers
- Garlic
- Walnuts (or almonds)
- Red pepper flakes
- Fresh herbs: Thyme and parsley
- Extra virgin olive oil
- Parmigiano Reggiano: Buy the block and grate it. (DO NOT BUY grated parmesan.) It is more expensive, but makes ALL the difference in the flavor of the pesto.
How to make roasted red pepper pesto
Roast red peppers and garlic
- Preheat the oven to 392°F/200°C. Line a baking sheet pan with parchment paper.
- Rinse half a head of garlic and wipe it dry. Leave the skin on and the bulbs intact.
- Using a sharp knife, cut off the tail ends (about ¼ inch) of the garlic bulbs. This exposes the individual cloves in the head of garlic.
- (Do not throw away the small bits. You can use them in soups or roast them separately and use in recipes like roasted garlic butter and creamy roasted garlic sauce.)
- Cut out a small sheet of aluminum foil. Place the garlic with cut side facing up.
- Sprinkle olive oil on the exposed cloves and loosely wrap the foil around the garlic bulb.
- Place the 2 bell peppers and the foil packet on a sheet pan. Place it in the oven and roast for 30 minutes.
Peel the charred peppers
Remove the roasted red peppers and garlic from the oven.
Cover the peppers with a large glass bowl. This will help you peel the skin of the peppers easily.
After 5 minutes, open and peel the peppers. Remove the seeds, reserving the juices.
Roughly chop the peppers. Peel the garlic cloves.
Toast walnuts
Roughly chop or halve the walnuts. Toast them in a small pan on low heat until lightly browned.
Blend
Place the chopped red peppers (along with the juices) in a food processor. Add garlic, toasted walnuts, grated cheese, parsley, thyme, red pepper flakes and salt. Blend coarsely.
While the processor is running, slowly drizzle olive oil.
Keep blending until you get the desired consistency. I like to have a little bit of nutty crunch to my pesto, but its entirely up to you and what you’re planning to do with it.
Use this roasted red pepper pesto as a pasta sauce, a dip, a spread or anything that needs added flavor!
What to do with this healthy homemade pesto
- Make roasted red pepper pesto pasta: Toss it with your favorite pasta, such as spaghetti, fettuccine, or penne, for a quick and flavorful meal.
- Marinate or glaze proteins: Use the pesto as a marinade or glaze for baked chicken, tofu or pesto crusted salmon.
- Dip for snacks: Serve it as a dip for fresh veggies, pita bread, or crackers at your next party.
- Drizzle over roasted vegetables: Drizzle this pesto over balsamic roasted Brussels sprouts, cauliflower, roasted green beans and carrots or easy roasted potatoes for a colorful and flavorful side dish.
- Spread it on sandwiches or wraps: Use this healthy homemade pesto as a sandwich spread or in wraps for an instant flavor upgrade.
- Mix into grain bowls: Add a spoonful to quinoa, rice, or couscous bowls for a burst of flavor.
- As a pizza base: Swap traditional tomato sauce for this vibrant pesto to make a unique and flavorful pizza. Top with cheese, fresh basil, and your favorite toppings.
- Stir into soups: Add a dollop of this red pepper pesto to soups like tomato or carrot for extra depth and richness.
- As a salad dressing: Thin it out with olive oil and a splash of lemon juice to create a delicious, tangy dressing for salads.
- Top your scrambled eggs or omelets: Give your breakfast a gourmet touch by adding a spoonful of pesto to eggs or omelets.
- Flavorful Hummus: Mix it into hummus for a unique and delicious twist on a classic dip.
More pesto recipes
Roasted Red Pepper Pesto Recipe
Ingredients
- ½ bulb of garlic
- 2 large red bell peppers
- ¼ cup walnuts
- 3 tablespoons Parmigiano Reggiano grated
- 2 tablespoons fresh thyme leaves
- ¼ cup parsley loosely packed, leaves only
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- 3 tablespoons extra virgin olive oil
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Roast red peppers and garlic
- Preheat the oven to 392°F/200°C.
- Rinse ½ bulb of garlic and wipe it dry. Leave the skin on and the bulbs intact.
- Using a sharp knife, cut off the tail ends (about ¼ inch) of the garlic cloves. This exposes the individual cloves in the head of garlic.
- Cut out a small sheet of aluminum foil. Place the garlic with cut side facing up. Drizzle olive oil on the exposed cloves and loosely wrap the foil around the garlic bulb.
- Line a sheet pan with parchment paper. Place 2 large red bell peppers and the foil packet on the sheet pan and roast in the oven for 30 minutes.
Peel the charred peppers
- Remove the sheet pan from the oven.
- Cover the roasted peppers with a large glass bowl.
- After 5 minutes, open and peel the peppers. Remove the seeds, reserving the juices. Roughly chop the peppers.
- Peel or squeeze out the garlic cloves.
Toast walnuts
- Roughly chop or halve ¼ cup walnuts. Toast them in a small pan on low heat until lightly browned.
Blend
- Place the chopped red peppers (along with the juices) in a food processor. Add garlic, toasted walnuts, 3 tablespoons Parmigiano Reggiano, 2 tablespoons fresh thyme leaves, ¼ cup parsley, ½ teaspoon red pepper flakes and ½ teaspoon sea salt.
- Blend coarsely. While the processor is running, slowly drizzle 3 tablespoons extra virgin olive oil.
- Keep blending until you get the desired consistency. You can either make this pesto chunky or blend all the way into a smooth sauce.
- Toss it with pasta (260 grams/ 9 ounces dry pasta for 4 servings).
- You can use this red pepper pesto in many other ways. (Read serving suggestions in the post above.)
Notes
- Use fresh roasted peppers for the best flavor: While jarred roasted red peppers work in a pinch, roasting your own bell peppers enhances the smoky sweetness of this roasted red pepper pesto recipe.
- Roast the Peppers to Perfection: For the most flavorful pesto, roast the red peppers until they are charred and blistered. This will intensify their sweetness and smokiness.
- Don’t skip toasting the nuts
This step elevates the nutty flavor and complements the roasted red peppers beautifully. - Adjust the consistency
For a thicker pesto (perfect as a sandwich spread), use less olive oil. If you want a sauce for pasta, add a splash of pasta water or extra olive oil to thin it out. - Blend in batches for better texture
For a smoother, creamy pesto, blend the roasted red peppers, nuts, and garlic first. Then add grated cheese and herbs, while slowly adding the olive oil while the blender is running. - Customize the flavor
- Swap walnuts for cashews for a creamier texture.
- Toss in some sun-dried tomatoes for an extra umami boost.
- Fresh Herbs Make All the Difference: You can also use fresh basil if you don’t have thyme or parsley.
- Use High-Quality Olive Oil: A good quality extra virgin olive oil will elevate the flavor of your pesto.
- Adjust the Spice Level: Add more or less garlic and red pepper flakes to suit your taste preferences.
- Store it right
Keep your pesto fresh by storing it in an airtight container in the fridge for up to a week. Add a thin layer of olive oil on top to preserve its vibrant color. You can also freeze it in ice cube trays for quick, individual servings.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox. Or follow me on your favorite social media: Facebook, Pinterest, Instagram, and YouTube. Thank you and happy cooking!
looks yummy!! will give it a try
Thanks, Tina!