Roasted Red Pepper Pesto

A plate filled with pasta that has been tossed with red pepper pesto and garnished with Parmesan cheese and parsley.

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Red pepper pesto (pesto calabrese) is a smoky sauce you can make in five minutes! You just need roasted red peppers, almonds, garlic, Parmesan cheese (regular or vegan), and olive oil. This recipe is perfect for pasta, pizza, sandwiches, bruschetta, and more.

Prep Time5

Total Time5

Course: All Day

Cuisine: Italian

Diet: Vegan

Servings: Sevings

Calories: 135kcal

Author: Ruth Grindeland

Equipment

1 food processor

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 to 2 tablespoons of the water.
Add the roasted red peppers, vegan Parmesan cheese, almonds or pine nuts, garlic, and optional sun-dried tomatoes and red pepper flakes to a food processor. Blend while slowly streaming in olive oil or reserved water until you reach the desired consistency.
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 of roasted red peppers (12-ounce jar)
3 tablespoons of unsalted almonds
3 tablespoons of vegan Parmesan cheese
1–2 cloves garlic (same as original)
3 tablespoons of olive oil
Salt to taste
1/8 teaspoon of red pepper flakes (optional for spice)
3 tablespoons of 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 the seeds and stem, and add to the food processor.

Storing Instructions

Store the pesto in an airtight 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