Roasted Red Pepper Pesto

Bright, smoky, and utterly irresistible, this Roasted Red Pepper Pesto is a flavor-packed twist on a classic sauce! Featuring sweet, caramelized roasted red peppers blended with fresh basil, nutty parmesan, toasted pine nuts, and a touch of zesty lemon juice, this pesto is as vibrant in taste as it is in color. Perfectly creamy thanks to extra virgin olive oil and a garlic kick, it pairs beautifully with pasta, spread on sandwiches, or as a dipping sauce for crusty bread. With just 40 minutes from start to finish, this homemade sauce is easy to make and can be stored for an entire week, making it a versatile and time-saving favorite for busy kitchens. Whether you're looking for a unique pesto recipe or a new way to enjoy roasted red peppers, this dish promises to be a crowd-pleaser!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 large red bell peppers
• 1 cup fresh basil leaves
• 0.5 cup parmesan cheese, grated
• 0.25 cup pine nuts
• 2 garlic cloves
• 0.5 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Wash the red bell peppers, then slice them in half and remove the seeds and stems.

Step 3

Place the pepper halves cut side down on a baking sheet lined with foil.

Step 4

Roast in the preheated oven for about 20 minutes, or until the skins are charred and blistered.

Step 5

Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap to let them steam for 10 minutes.

Step 6

After steaming, peel the skins off the peppers and discard them.

Step 7

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning, then set aside to cool.

Step 8

In a food processor, combine the roasted red peppers, fresh basil leaves, parmesan cheese, toasted pine nuts, garlic cloves, lemon juice, salt, and black pepper.

Step 9

Pulse the mixture a few times to combine, then gradually add the extra virgin olive oil while the processor is running until smooth and well-blended.

Step 10

Taste and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.

Step 11

Transfer the pepper pesto to a jar or airtight container. It can be used immediately or stored in the refrigerator for up to a week.

Nutrition Facts

Serving size	606.3 grams (606.3g)

Amount per serving	% Daily Value*
Calories	1483

Total Fat 148.20g	190%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 11.50g
Cholesterol 40mg	13%
Sodium 1875mg	82%
Total Carbohydrate 30.30g	11%
Dietary Fiber 10.10g	36%
Total Sugars 14.70g
Protein 25.50g	51%

Vitamin D 0IU	0%
Calcium 506mg	39%
Iron 4mg	24%
Potassium 1097mg	23%

*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: 85.7%

Protein: 6.6%

Carbs: 7.8%