Description
This vibrant Roasted Red Pepper Pesto combines smoky roasted red bell peppers with crunchy walnuts, tangy Parmesan cheese, and a hint of garlic, creating a versatile sauce perfect for pasta, spreads, or dips. Easy to prepare and bursting with flavor, this pesto offers a delightful twist on the classic basil version, bringing a bright, savory taste to your meals.
Ingredients
Scale
Main 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 the 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. Once done, transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. After steaming, peel off the charred skins and remove the seeds, then set the peppers aside.
- Blend the Ingredients: Add the roasted red peppers, walnuts, grated Parmesan cheese, minced garlic, and lemon juice to a food processor. Blend these ingredients until you achieve a smooth consistency.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil, continuing to blend until the pesto is creamy and well combined.
- Season: Add salt, pepper, and if desired, red pepper flakes to the mixture. Blend briefly once more to incorporate the seasonings evenly.
- Serve or Store: Use the pesto immediately as a sauce for pasta, a spread on bread, or a flavorful dip. Store any leftover pesto in an airtight container in the refrigerator for up to 5 days.
Notes
- Roasting the peppers enhances their sweetness and adds a smoky depth to the pesto.
- Walnuts can be substituted with pine nuts for a more traditional pesto flavor.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- If you prefer a spicier pesto, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Ensure peppers are fully peeled as the charred skin can be bitter and tough in the pesto.
