Roasted Red Pepper Pesto

This Roasted Red Pepper Pesto is a great alternative for classic green pesto! It’s perfect for quick weeknight dinners as it only takes 5 minutes to make. Mix with pasta or use instead of pizza sauce!

A few weeks ago I was searching for new products in our local supermarket and came across a jar with roasted red pepper pesto.

I grabbed it right away and was excited to try it as I had not heard of it before. One of the ingredients in that pesto was ricotta and because I had a container of it at home as well as roasted red peppers I knew I would be trying making it asap.

So I did. My first attempt was with ricotta and peppers only. It was nice but I figured that original pesto has nuts in it so I threw in some walnuts. To make this roasted red pepper pesto a bit more Italian I couldn’t help but add olive oil and Parmesan.

I bet this pesto would also be great as a dip. Serve it with Homemade Breadsticks to impress your guests!

It’s different from your Green Pesto but it’s definitely worth giving it a go! By the way, Arugula Pesto is also one of our favorites.

How to make roasted red pepper pesto

Take out your food processor and place all the ingredients in. Make sure to drain the juice from roasted pepper first and grate the parmesan.

Process this until all the ingredients are well combined and you are ready to serve.

What to serve roasted red pepper pesto with?

There are many ways to use this pesto in. To make a quick lunch or dinner, boil some pasta, add this pesto and top with more Parmesan. I like to use it instead of a pizza sauce or turn it into a dip.

Useful tips

1. The amount of walnuts, oil and Parmesan can be easily adjusted to your liking.
2. Check out how to make roasted peppers at home. It’s pretty easy!
3. This roasted red pepper pesto can be stored in your fridge in a sealed jar for up to 3 days. Just note that it will thicken in the fridge.

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5 from 5 votes

Roasted Red Pepper Pesto

This Roasted Red Pepper Pesto is a great alternative for classic green pesto! It’s perfect for quick weeknight dinners as it only takes 5 minutes to make. Mix with pasta or use instead of pizza sauce!

Prep Time5 mins

Total Time5 mins

Servings: 1 Jar – 1½ Cup (about 13 ounce/360g)

Calories: 779

Author: Julia

Ingredients

• 1 cup Ricotta (200 grams)
• ½ cup Roasted Red Peppers (120 grams)
• ½ cup Walnuts (50 grams)
• 2 tablespoons Extra Virgin Olive Oil
• ¼ cup Parmesan (30 grams)
• Salt & Black Pepper

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Instructions 

• In a food processor combine ricotta, drained roasted red peppers, salt & pepper, walnuts, olive oil and grated parmesan. Process until well combined.
• Taste and add more seasoning or olive oil, if needed.

Notes

1. This pesto can also be made with ricotta and roasted peppers only and seasoned to your taste. However, using walnuts, olive oil and parmesan is highly recommended.
2. Serve with pasta or use for pizza instead of pizza sauce, spread over bruschetta, dip veggies in …
3. Walnuts can be substituted with pine nuts.
4.  This recipe should yield enough pesto for 4 pasta servings.

Course: Condiment, Sauce

Cuisine: Italian

Keyword: Red Pepper Pesto Recipe

Nutrition Facts

Roasted Red Pepper Pesto

Amount per Serving

Calories

779

% Daily Value*

Fat

 

69

g

106

%

Saturated Fat

 

21

g

131

%

Cholesterol

 

94

mg

31

%

Sodium

 

1044

mg

45

%

Potassium

 

412

mg

12

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

30

g

60

%

Vitamin A

 

1105

IU

22

%

Vitamin C

 

21.7

mg

26

%

Calcium

 

594

mg

59

%

Iron

 

2.3

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

** As an Amazon Associate I earn from qualifying purchases.

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