Roasted Red Pepper Pesto Recipe
This Roasted Red Pepper Pesto is a vibrant and flavorful sauce that can elevate your dishes with its rich, nutty, and slightly spicy profile. Perfect for pasta, sandwiches, or as a dip, this versatile pesto is easy to make and keeps well for several days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Sauce, Condiment
- Method: No-Cook, Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Roasted Red Pepper Pesto:
- 2 large roasted red bell peppers (about 1 cup), peeled and seeded
- 1/2 cup toasted walnuts (or almonds)
- 2 cloves garlic, peeled
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Prepare Pesto: In a food processor, combine roasted red peppers, walnuts, garlic, Parmesan cheese, lemon juice, salt, black pepper, and red pepper flakes. Pulse until finely chopped.
- Blend: With the processor running, drizzle in olive oil until smooth and creamy.
- Adjust Seasoning: Taste the pesto and add more seasoning if desired. Blend again.
- Serve or Store: Use immediately or refrigerate in an airtight container for up to 5 days.
Notes
- This pesto is versatile and can be used as a sauce, spread, or dip.
- For a vegan option, omit Parmesan or use nutritional yeast.
- You can use jarred roasted red peppers for convenience.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 2 mg
Find it online: https://easy-tapas-recipes.com/roasted-red-pepper-pesto-recipe/
