5 Minute Roasted Red Pepper Pesto

This post may contain affiliate links. Please read my Privacy Policy for details.

Red pepper pesto (pesto calabrese) is a smoky sauce ready in less than five minutes! All you need are roasted red peppers, almonds, garlic, parmesan cheese (regular or vegan), and olive oil. This recipe is perfect for pasta, pizza, sandwiches, bruschetta, and more.

Red pepper pesto in a bowl with a spoon

The thing I love about pesto is how quickly I can make it. Usually, it takes less than five minutes, which makes it perfect for the nights I do not want to cook. Red pepper pesto has a unique smoky flavor from the peppers. You can make this by roasting the peppers at home, similar to how peppers are roasted when making ajvar. But i like to stay simple and use jarred red peppers.

All you need are roasted red peppers, almonds, Parmesan cheese, garlic, and olive oil. Put them into a food processor and pulse. I timed it today, and I pulsed for 35 seconds. In total, this recipe takes more than two minutes to make! You can’t beat that on a night you do not want to cook!

I use pesto on almost everything where I want to amp up flavor, from dipping roasted vegetables into pesto, as a condiment in a Mediterranean wrap, or in place of sauce on homemade pizza. If you use pesto in a unique way, leave a comment below. I would love to hear about it. If you want a sweeter pesto, try my sun-dried tomato pesto (pesto rosso.)

Roasted Red Pepper Pesto

Pesto Calabrese At a Glance

EASE: Very Easy!
CUISINE: Italian
TIME: 5 Minutes
PRIMARY FLAVOR: Warm, smoky red peppers
DIET: Vegan optional, dairy-free optional and gluten-free

Why You Will Love This Recipe

  • The jarred peppers make this a fast and easy recipe.
  • The smoky flavor with bits of almonds are perfect for cozy nights!
  • You can easily modify this recipe into vegan by using vegan cheese (that’s what I use!)

Key Ingredient Notes

Ingredients used in making the recipe (olive oil, parmesan cheese, roasted red peppers, almonds and garlic.
  • Cheese/Vegan Cheese/No Cheese: Traditional pesto is made with Parmesan cheese. I like to use vegan parmesan (the Follow Your Heart brand is my favorite!) Try nutritional yeast if you want a less processed and more natural alternative. Check out the Diet Modifications section below for more details.
  • Nuts: I wrote this recipe with almonds to stay true to a traditional pesto calabrese. Always use unsalted nuts. You can use either raw or roasted. If you have raw nuts, but prefer a deeper flavor, toast the nuts in a dry skillet over low heat for two minutes. You are going to have to toss often to avoid burning. For a gentler flavor and texture, I recommend using pine nuts.
  • Roasted Red Peppers: I used jarred roasted red peppers to make this recipe. They are quick and convenient. Look for peppers packed in water without seasonings.

Alternative Ingredient: Fresh Roasted Red Peppers
For fresh red peppers, wash and dry two peppers. Broil on a foil-lined baking sheet for 8-10 minutes, turning until charred. Once cooled, peel off the skin and remove seeds and stem. You are now ready to add to the food processor with the other ingredients.

See the recipe card for the complete ingredient list and measurements.

Step by Step Instructions

Step One

  • Drain the jar of red peppers.
  • Save 1–2 tablespoons of the water.
  • Place the roasted red peppers, almonds or pine nuts, garlic, and optional red pepper flakes in a food processor.
Ingredients to make red pepper pesto in a food processor.

Step Two

  • Pulse while streaming in olive oil or saved water into the food processor.
  • Continue blending until your desired consistency is achieved.
Post blend.

My Best Tip

If you prefer less oil in your recipes, drain the liquid from the jarred red bell peppers, but save at least two tablespoons. Then, swap the olive oil for the saved liquid and blend to your preferred consistency.

Diet Modifications

  • Go vegan by using plant-based parmesan cheese. I use the Follow Your Heart brand, which I get at my local Kroger. For an unprocessed option, use 2 tbsp nutritional yeast or omit the cheese altogether.
  • Practice whole food plant-based methodology by replacing two ingredients, oil and cheese.
    • Replace the cheese with two tablespoons of nutritional yeast.
    • Replace the olive oil with the liquid from the jarred roasted red peppers. Start with 1.5 tablespoons. Add additional liquid in small quantities until you reach your desired consistency. Note that the pesto can easily become watery, so adding it in small quantities is necessary.
Red pepper pesto on a plate garnished with cheese and parsley.

Perfect Pairings

Pesto Mediterranean Mezze Board

Serve red pepper in a shallow bowl in the center of a charcuterie board. Arrange medium sized bowls of sun-dried tomato pesto, Lebanese hummus, green harissa, and vegan tzatziki sauce scattered around the board. Use smaller bowls for marinated olives, pickled vegetables, and pistachios. Fill the open spaces with pita triangles, crispy pita chips, cucumber slices, carrots, and bell peppers.

Frequently Asked Questions

Pesto Genovese, also known as basil pesto, is the most popular version in the US. It is made with basil, parmesan, pine nuts, garlic, and olive oil. When you see pesto on a menu, it’s almost always the Genovese style.

The word pesto translates to pestare, which means to pound or crush, as in to pound ingredients together. Across Italy, you’ll find countless variations. Basil pesto (pesto alla Genovese). Sun-dried tomato pesto (pesto rosso), lemon pesto (pesto al limone), and olive pesto (pesto di olive) are popular versions.

Yes! You can make any pesto without nuts. If you do not like the flavor of almonds, try using pine nuts. They are milder in flavor.

Yes, you can. I often make it without cheese. The pesto in the pasta pictures was made without cheese

It has a warm, hearty, smoky flavor and slightly nutty texture. It does not have a fresh herb flavor.

Store the pesto in an air-tight container in the refrigerator for up to five days. You can freeze the pesto for up to three months. I like to freeze it in individual portions. I prefer to use Sooper Cubes or an ice cube tray.

Heart icon.

If you tried this traditional red pepper pesto recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.

Red pepper pesto in a bowl with a spoon

Traditional Red Pepper Pesto (Pesto Calabrese)

Red pepper pesto (pesto calabrese) is a smoky sauce ready in less than five minutes! All you need are roasted red peppers, almonds, garlic, parmesan cheese (regular or vegan), and olive oil. This recipe is perfect for pasta, pizza, sandwiches, bruschetta, and more.
No ratings yet
Print Rate Save
Course: All Day
Cuisine: Italian
Diet: Vegan
Servings: 6 Sevings
Prep Time: 5 minutes

Equipment

Ingredients

  • 2 cups roasted red peppers (16 ounce jar)*
  • ¼ cup unsalted almonds
  • ¼ cup Parmesan cheese/vegan parmesan cheese
  • 1-2 cloves garlic
  • ¼ cup olive oil
  • Salt to taste

Optional

  • ¼ tsp red pepper flakes (adds spice)
  • ¼ cup sun-dried tomatoes (adds flavor complexity)

Instructions

  • Drain the jar of red peppers. Save 1 – 2 tablespoons of the water.
  • Add the roasted red peppers, almonds or pine nuts, garlic, and optional red pepper flakes to a food processor. Blend while slowly streaming in olive oil or saved water until the desired consistency is achieved.
  • Season with salt to taste.

Notes

12 Ounce Jar Adjustment
Roasted red peppers are typically sold in 12- or 16-ounce jars. This recipe is designed for a 16-ounce jar, but if you’re using a 12-ounce jar, adjust the measurements as follows:
  • 1 ½ cups roasted red peppers (12-ounce jar)
  • 3 tablespoons unsalted almonds
  •  1–2 cloves garlic (same as original)
  •  3 tablespoons olive oil
  • Salt to taste
  • 1 teaspoon red pepper flakes (optional for spice)
  • 3 tablespoons sun-dried tomatoes (optional for complexity)
How to Roast Fresh Red Peppers. 
If you use fresh red peppers, follow these roasting instructions. Once roasted,  add them to the food processor with the other ingredients.  Wash and dry two peppers. Broil on a foil-lined baking sheet for 8-10 minutes, turning until charred. Once cooled, peel off the skin, remove seeds and stem, and they’re ready for the food processor.
Storing Instructions
Store the pesto in an air-tight container in the refrigerator for up to five days. You can freeze the pesto for up to three months. I like to freeze it in individual portions. I prefer to use Sooper Cubes or an ice cube tray.

Nutrition

Calories: 135kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 645mg | Potassium: 273mg | Fiber: 2g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg
FOLLOW ME ON FACEBOOKMention @SinfulKitchen or tag ##sinfulkitchen!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating