Description
This vibrant Roasted Red Pepper Pesto is a flavorful and creamy sauce made by blending smoky roasted red bell peppers with crunchy walnuts, savory Parmesan cheese, and fragrant garlic. Perfect as a spread, dip, or pasta sauce, it’s easy to prepare and adds a delicious twist to any meal.
Ingredients
Scale
Roasted Red Pepper Pesto Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until the skins are charred on all sides. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skins and remove the seeds carefully.
- Blend the Ingredients: In a food processor, combine the roasted and peeled peppers with the walnuts, grated Parmesan cheese, minced garlic, and lemon juice. Blend the mixture until it becomes smooth and starts to come together.
- Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil to help create a creamy and luscious pesto texture. Continue blending until the sauce is well combined and smooth.
- Season: Add salt and pepper to taste, and include red pepper flakes if you prefer a bit of heat. Pulse the food processor briefly just to mix the seasoning evenly.
- Serve or Store: Your roasted red pepper pesto is ready to use immediately! Enjoy it as a sauce over pasta, a flavorful spread on bread, or a delicious dip. Any leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
Notes
- For a nuttier flavor, you can toast the walnuts lightly before blending.
- Adjust the amount of garlic and red pepper flakes according to your taste preference.
- If you want a smoother pesto, add a little more olive oil or a splash of water while blending.
- This pesto freezes well; portion into small containers and freeze for up to 3 months.
