Red Pesto

Brighten up your meals with this vibrant and flavor-packed Red Pesto, a bold twist on the classic Italian sauce. This easy recipe combines the smoky sweetness of roasted red peppers, the rich umami of sun-dried tomatoes, and the nuttiness of toasted pine nuts, creating a wonderfully balanced sauce in just 15 minutes of prep time. Fresh basil, Parmesan cheese, and a hint of garlic elevate the flavor profile, while a splash of lemon juice adds a zesty finish. Perfect for tossing with pasta, spreading on sandwiches, or serving as a dip, this homemade red pesto is a versatile and delicious addition to your cooking repertoire. Refrigerator-friendly for up to a week, it’s an effortless way to turn simple dishes into gourmet delights. Keywords: red pesto recipe, roasted red pepper pesto, sun-dried tomato pesto, homemade pesto sauce, easy pesto.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 8

Ingredients

• 2 large Roasted red peppers
• 100 grams Sun-dried tomatoes in oil
• 60 grams Parmesan cheese
• 2 cloves Garlic
• 50 grams Pine nuts
• 30 grams Fresh basil leaves
• 100 milliliters Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F). Spread the pine nuts on a baking sheet and toast them in the oven for about 5-7 minutes until they are golden and fragrant, shaking the pan halfway through to ensure even toasting.

Step 2

While the pine nuts are toasting, drain the roasted red peppers and cut them into rough chunks. Likewise, drain the sun-dried tomatoes of excess oil.

Step 3

Peel the garlic cloves and roughly chop them.

Step 4

Grate the Parmesan cheese if it is not pre-grated.

Step 5

In a food processor, combine the roasted red peppers, sun-dried tomatoes, toasted pine nuts, garlic, Parmesan cheese, and fresh basil leaves.

Step 6

Pulse the mixture a few times until it starts to become blended but still has some texture.

Step 7

While the processor is running, gradually pour in the extra virgin olive oil in a steady stream until the pesto reaches your desired consistency.

Step 8

Add the lemon juice, salt, and black pepper. Process for a few seconds more to combine the ingredients evenly.

Step 9

Taste and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.

Step 10

Transfer the red pesto to a jar or bowl, and cover it with a thin layer of olive oil to preserve freshness. It can be stored in the refrigerator for up to a week.

Nutrition Facts

Serving size	643.1 grams (643.1g)

Amount per serving	% Daily Value*
Calories	1675

Total Fat 157.60g	202%
Saturated Fat 28.50g	143%
Polyunsaturated Fat 17.10g
Cholesterol 53mg	18%
Sodium 2856mg	124%
Total Carbohydrate 45.90g	17%
Dietary Fiber 13.00g	46%
Total Sugars 15.90g
Protein 35.50g	71%

Vitamin D 0IU	0%
Calcium 758mg	58%
Iron 8mg	44%
Potassium 2433mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.3%

Protein: 8.1%

Carbs: 10.5%