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 classic green pesto but it’s definitely worth giving it a go! By the way, Cashew 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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Roasted Red Pepper Pesto

Prep Time

5 mins

Total Time

5 mins

 

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!

Course: Condiment, Sauce

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

Calories: 779 kcal

Ingredients

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

Instructions

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

Recipe 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.

Nutrition Facts

Roasted Red Pepper Pesto

Amount Per Serving

Calories 779 Calories from Fat 621

% Daily Value*

Total Fat 69g 106%

Saturated Fat 21g 105%

Cholesterol 94mg 31%

Sodium 1044mg 44%

Potassium 412mg 12%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 1g

Protein 30g 60%

Vitamin A 22.1%

Vitamin C 26.3%

Calcium 59.4%

Iron 12.6%

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

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