Red Pepper Pesto

This red pepper pesto features vibrant red bell peppers, sun-dried tomatoes, and basil, resulting in zesty, tangy, and herbaceous flavors! Paired with fresh citrus juice, creamy pine nuts, nutritional yeast, and rich olive oil, it’s perfect as a pasta toss-in or a sandwich spread.

Why you'll love this recipe

• Unique flavors: Each spoonful offers a bold, tangy, and slightly sweet flavor profile, thanks to the combination of roasted red pepper and sun-dried tomatoes.
• Versatile: Beyond pasta, this red pepper pesto makes a great addition to pizzas, sandwiches, grilled veggies, and even salads.
• Natural ingredients: Made with whole, fresh ingredients, this condiment is both delicious and good for you.

Summery roasted red pepper pesto

For a flavorful twist on my dairy-free pesto and spinach pesto, I recently experimented with making red pepper pesto. Let me be the first to say how delicious this recipe is!

Infused with the sweet, smoky notes of roasted red bell pepper and the tangy bite of sun-dried tomatoes, this pesto offers a multi-layered taste experience. The addition of fresh basil provides a herbaceous base, while the garlic and red pepper flakes impart a gentle heat.

Plus, the creamy texture achieved by olive oil, pine nuts, and nutritional yeast makes it the perfect accompaniment to dishes like trenette al pesto, pizza, paninis, and more.

Is red pepper pesto vegan?

Pesto is not typically vegan or even vegetarian since it’s made with Parmesan, which incorporates rennet during production. Rennet plays a role in cheese creation due to its enzymes that aid in milk coagulation, but it is usually sourced from the inner lining of a calf’s stomach.

However, I've replaced Parmesan with nutritional yeast in this recipe, giving the dish its signature cheesy taste and creamy consistency.

Ingredients & Substitutions

• Red bell pepper: Provides a sweet and slightly smoky flavor. You can substitute red peppers with yellow or orange bell peppers for a milder taste.
• Sun-dried tomatoes: Offer a tangy, vibrant taste. I suggest using sun-dried tomatoes in oil, but you can also use regular sun-dried tomatoes or dehydrate your own.
• Basil: Adds a fresh, lemony flavor profile with anise undertones. If you don’t have basil on hand, try spinach, parsley, arugula, or cilantro.
• Garlic: Imparts a pungent savory kick. I only recommend fresh garlic for this recipe.
• Olive oil: Gives the pesto its silky texture. Avocado oil is a good alternative if you don’t have any olive oil on hand.
• Nutritional yeast: Imparts a cheesy flavor without the need for dairy. You can also use vegan Parmesan or omit this ingredient altogether.
• Pine nuts: Provide a slight crunch and richness. For a less expensive alternative, try sunflower seeds, almonds, or walnuts instead.
• Lemon juice: Adds a refreshing citrus note. Make sure to use freshly squeezed lemon juice, not lemon juice from concentrate.
• Salt: Enhances the other flavors and emulates the saltiness of Parmesan cheese.
• Red pepper flakes: Introduces a touch of heat. You can adjust the amount up or down based on your spice tolerance.

How to make red pepper pesto 

• Step 1: Start by preheating the oven to 400F, then roast the bell pepper until its skin is blistered for a sweet-yet-smoky flavor.

• Step 2: Once roasted, seal the pepper in a bowl with plastic wrap. The steam makes peeling a breeze!

• Step 3: If your sun-dried tomatoes aren’t stored in oil, give them a nice hot bath for 20 minutes. They'll rehydrate and soften for easier blending.

• Step 4: Throw all the ingredients into a food processor, and pulse until you achieve a creamy, dreamy roasted red pepper pesto.

• Step 5: Before serving, give it a taste. Adjust the salt, lemon, or heat as you prefer.

What to serve with red pepper pesto

Once your roasted red pepper pesto is blended, try pairing it with one of these dishes:

• Gourmet Vegan Pizza
• Lemon Orzo Salad
• Orzo Pesto Salad
• Vegan Baked Pasta
• Linguini Pasta
• Protein Powered Vegan Bowl

Storage & Reheating

For any leftover red pepper pesto, follow these simple storage instructions: 

• Fridge: Store your pesto in an airtight container for up to a week in the fridge.
• Freezer: The good news is that pesto freezes really well! Portion it into ice cube trays until solid, then transfer the cubes to freezer-safe bags for up to 3 months.
• Thaw: Thaw the pesto in the fridge overnight and give it a good stir before serving.
• Prep ahead: You can roast the peppers a day in advance to save time on the day of making your roasted red pepper pesto.

Variations

• Spicy: Add some jalapeños or smoked paprika for an extra spicy version.
• Herbs: Replace basil with parsley or cilantro for a different herbaceous flavor.
• Nut-free: Skip the pine nuts and add seeds like pumpkin or sunflower to save on the wallet.
• Umami: Add a dash of soy sauce, tamari, or white miso paste for extra umami flavors.

Top tips

• Properly roast the peppers: Ensure the bell pepper's skin is completely blistered to bring out smoky-sweet flavors.
• Use quality oil: Use good quality extra virgin olive oil for the best flavor.
• Make sure the herbs are fresh: Always opt for fresh basil for that fresh, vibrant taste.
• Blend thoroughly: Remember to scrape the sides of the food processor to prevent large chunks in your red pepper pesto.
• Adjust the spices: Add spices slowly since it’s easier to add more later, rather than remove them.

FAQ

More sauce recipes

If you enjoyed this roasted red pepper pesto recipe, take a look at some more of my favorite sauces and spreads like these:

• Vegan Ranch: An easy-to-make ranch dressing that’s made without dairy.
• Butter Bean Hummus: Protein-packed, silky-smooth twist on regular hummus.
• Sweet Onion Sauce: Subway copycat sauce prepared from the comfort of your home.
• Vegan Kewpie Mayo: Japanese-style mayo made without eggs or dairy.