Description
This vibrant Roasted Red Pepper Pesto is a flavorful twist on traditional pesto, featuring smoky roasted red bell peppers blended with walnuts, Parmesan cheese, garlic, and a hint of lemon juice. Perfect as a sauce, spread, or dip, it’s easy to prepare and adds a deliciously fresh and tangy flavor to your meals.
Ingredients
Scale
Roasted Red Pepper Pesto Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally until charred on all sides. Transfer the peppers to a bowl and cover it tightly with plastic wrap to steam for 10 minutes. After steaming, peel the skins off the peppers, remove the seeds, and set aside.
- Blend the Ingredients: In a food processor, combine the peeled roasted peppers, walnuts, grated Parmesan cheese, minced garlic, and lemon juice. Blend the mixture until it becomes smooth and well combined.
- Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil. Continue blending until the pesto is creamy and smooth in texture.
- Season: Add salt and freshly ground black pepper to taste. If you like a bit of heat, add the optional red pepper flakes. Give the mixture a final brief blend to incorporate the seasoning evenly.
- Serve or Store: Use the pesto immediately as a sauce for pasta, a spread on bread, or a flavorful dip. Store any leftovers in an airtight container in the refrigerator where it will keep well for up to 5 days.
Notes
- For easier peeling, steam the roasted peppers by covering them immediately after roasting.
- You can substitute walnuts with pine nuts or almonds based on preference or allergies.
- This pesto works wonderfully as a pasta sauce, sandwich spread, or a dip for veggies and crackers.
- If storing, drizzle a thin layer of olive oil on top of the pesto to help preserve freshness.
- Adjust garlic and lemon juice quantities to suit your taste.
