This vibrant red pepper pesto has a smoky‑sweet character and a glossy red colour. It’s different from traditional basil pesto but can be used the same way—stir it through pasta or gnocchi, spread it on pizza, or finish a creamy risotto or soup with a drizzle.
The tangy, salty bite of Parmesan combined with garlic and roasted red peppers makes this pesto a simple way to lift everyday dishes. It’s one of the variations from my Pesto Three Ways chapter in the book Quick and Easy.
The roasted peppers give the pesto a smoky note with a touch of sweetness. Use it as a pasta sauce, spread on sandwiches, spoon it over pizza before baking, or serve as a dip with warm artisan bread.
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More fantastic sauces
- ? Frequently Asked Questions
- Red Pepper Pesto Recipe
📋 Ingredients
📺 Watch how to make it
Full recipe with detailed steps is available in the recipe card at the end of this post.
- Place the roasted peppers, garlic, ground almonds, Parmesan, salt, pepper and olive oil into a food processor.
- Pulse or blend until smooth, taste and adjust seasoning. Transfer to a jar and serve.
Pro Tip
Use this pesto instead of tomato sauce as a pizza base for a deliciously different flavour.
I often make a double batch to keep in the fridge for another meal. While I’m making red pepper pesto I sometimes make basil pesto too so I have two options on hand.
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🍽️ What to serve it with
- Toss with fresh homemade pasta for a quick dinner.
- Drizzle over creamy tomato risotto for a flavour boost.
- Stir a spoonful into tomato soup to deepen the flavour.
🍲 More fantastic sauces
Sauces and Dips
Simple Pesto Recipe
Sauces and Dips
Spicy Arrabbiata Sauce
Quick & Easy
Creamy Tomato Ravioli Sauce
Sauces and Dips
Buffalo Ranch Dressing
Sauces and Dips
Easy Chimichurri Sauce
Sauces and Dips
Whipped Feta
? Frequently Asked Questions
Yes. Store the finished pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze portions—use ice cube trays to freeze small amounts, then transfer the frozen cubes to a freezer bag. Defrost overnight in the fridge before using.
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Red Pepper Pesto Recipe
Ingredients
- 450 g (1 lb) jar roasted red peppers drained
- 2 garlic cloves
- 3 tbsp ground (powdered) almonds
- 30 g (1/3 cup) grated Parmesan
- ¼ tsp sea salt plus extra to taste
- ¼ tsp ground black pepper
- 2 tbsp olive oil
Instructions
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Add the peppers, garlic, ground almonds, Parmesan, salt, pepper and olive oil to a food processor and pulse until combined.
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Taste and add more salt if needed. Serve immediately or store in an airtight jar.
Video
Notes
The nutritional info is approximate per serving; this recipe serves 4.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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