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Red pepper pesto in an open glass jar topped with basil leaves and spreader knife in it.

Red Pepper Pesto

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Serving Size: 20 people
Author Puja Verma
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DESCRIPTION

Deliciously flavorful red pepper pesto made with roasted red bell pepper, sun-dried tomatoes and fresh basil. Each spoonful offers a bold, tangy, and slightly sweet flavor profile. Perfect for pastas, sandwiches, pizza, salads and dips.

EQUIPMENT

INGREDIENTS
  

  • 1 whole red bell pepper
  • 6 whole sun-dried tomatoes
  • ½ cup basil leaves (loosely packed) fresh
  • 8 cloves garlic
  • ¾ cup olive oil extra virgin
  • ⅓ cup nutritional yeast
  • ¼ cup pine nuts toasted (optional)
  • 2 tablespoon lemon juice freshly squeezed
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

METHOD
 

  • Preheat oven at 400℉. Place the red pepper on a baking dish and roast in the oven for 25-30 minutes till pepper is blistered.
  • Meanwhile, soak sun-dried tomatoes in hot water for 20 minutes. Then drain and set aside.
  • Carefully transfer roasted red pepper into a bowl using tongs. Seal the pepper with a plastic wrap for 10 minutes to let the steam loosen the outer skin.
  • Once the skin of the pepper has loosened, then peel the skin off with your hands as much as possible.
    Note: You can use a pairing knife to help peel, if needed.
  • Place all ingredients into a food processor along with the peeled roasted red pepper and soaked sun-dried tomatoes. Pulse together until it's all combined, scraping the sides down as needed.
  • Taste and adjust any seasonings to your preference. Use immediately or refrigerate in an air-tight container.

NOTES

  • 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.

NUTRITION

Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 59mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg
Course: Condiments
Cuisine: Italian
Keyword: Red Pepper Pesto, roasted red pepper pesto
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