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Roasted red pepper pesto in a white and blue bowl with a spoon in it.

Roasted Red Pepper Pesto Recipe

Roasted red pepper pesto is a vibrant and versatile sauce that’s easy to make with a handful of everyday ingredients. This healthy homemade pesto offers a smoky, slightly sweet flavor that pairs beautifully with pasta, sandwiches, salads, and more. Red pepper pesto recipe is perfect as a quick weeknight dinner with pasta or as a unique dip for your next gathering.
Author: Sheeba
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, dip, Main Course, sauce
Cuisine Italian
Servings 4
Calories 176.6 kcal

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.)

Video

Notes

  1. 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.
  2. 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.
  3. Don’t skip toasting the nuts
    This step elevates the nutty flavor and complements the roasted red peppers beautifully.
  4. 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.
  5. 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.
  6. Customize the flavor
    • Swap walnuts for cashews for a creamier texture.
    • Toss in some sun-dried tomatoes for an extra umami boost.
  7. Fresh Herbs Make All the Difference: You can also use fresh basil if you don’t have thyme or parsley.
  8. Use High-Quality Olive Oil: A good quality extra virgin olive oil will elevate the flavor of your pesto.
  9. Adjust the Spice Level: Add more or less garlic and red pepper flakes to suit your taste preferences.
  10. 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.
These tips will ensure your healthy homemade pesto turns out perfect every time—whether you're using it as a pasta sauce, a dip, or a spread.
Nutrition Facts
Roasted Red Pepper Pesto Recipe
Amount per Serving
Calories
176.6
% Daily Value*
Fat
 
16.5
g
25
%
Saturated Fat
 
2.6
g
16
%
Polyunsaturated Fat
 
4.7
g
Monounsaturated Fat
 
8.6
g
Cholesterol
 
2.5
mg
1
%
Sodium
 
360
mg
16
%
Potassium
 
208.9
mg
6
%
Carbohydrates
 
6
g
2
%
Fiber
 
2.4
g
10
%
Sugar
 
2.8
g
3
%
Protein
 
3.4
g
7
%
Vitamin A
 
2450
IU
49
%
Vitamin C
 
86.9
mg
105
%
Calcium
 
76.4
mg
8
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.