Pesto Calabrese (Red Pepper Pesto)

This is my recipe for Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled red peppers (capsicums) in a fast and easy pesto.

This red pepper Pesto Calabrese is super easy to prepare but packs some amazing flavour! I have combined the smoky flavour of chargrilled peppers (capsicums) with the usual pesto suspects - pine nuts, fresh basil, garlic and parmesan. This roasted red pepper calabrian pesto would be awesome stirred through some pasta, or for dipping with crisp fresh vegetable crudites. Mmmmmm...

I have used pre-packed chargrilled peppers for this pesto, my aim is to make this recipe fast and simple. You could buy fresh red capsicums and char your own, and if you'd like to do that feel free.

Ingredients you will need for pesto calabrese

• chargrilled peppers (capsicums) - I used ones packed in water
• fresh garlic cloves
• pine nuts
• fresh parmesan
• fresh basil
• fresh lemon juice
• salt
• olive oil

*Please see the recipe card below for exact quantities and detailed instructions

How to make pesto calabrese

1. Place well-drained peppers, garlic, parmesan, pine nuts, basil and olive oil into a food processor and process until finely chopped and combined.
2. Add salt and lemon juice to taste.

My top tips for making this recipe

• I have used chargrilled capsicums that don't have any herbs added and are packed in water, not oil. I wanted to add my own choice of flavours to the pesto. 
• Because the peppers are packed in water, they need to be drained really well on paper/kitchen towel. This will help give the calabrese pesto a thicker consistency.
• I slice the garlic cloves in half and remove the core, this takes away that sharp onion-like flavour that's in that centre core or germ. See this post for more info on which recipes I recommend you core your garlic for.

Serving suggestions and ideas for add-ins

• You could substitute cashews or almonds for the pine nuts.
• Feel free to add more garlic or some chilli for an extra kick if you'd like!
• Great stirred through pasta, or as a dip for fresh veggies.

Other recipes you may enjoy

Easy Basil Pesto - vibrant and fresh basil pesto, so easy to make and so versatile.

Romesco Sauce - a spicy mix of capsicum, almonds & garlic, all oven-roasted for a sweet smoky flavour.

Pesto Rosso - a traditional sun dried tomato pesto with almonds, garlic, basil, parmesan and olive oil.

Onion Salad - sliced red onions lightly marinated in lemon juice and olive oil combined with sumac and fresh parsley to make an easy Turkish onion salad.

Fatteh - golden brown toasted pita bread with warm chickpeas then covered with garlicky yogurt and fried pine nuts sprinkled with fresh herbs.

Pesto Calabrese (Red Pepper Pesto)

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Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.

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Total Time: 10 minutes

Serving: 12

Calories: 65kcal

Author: Lee-Ann Grace

Ingredients

• 450 g chargrilled red peppers (capsicums) packed in water
• 3 fresh garlic cloves
• 70 g pine nuts ½ cup
• 30 g freshly grated parmesan cheese ½ cup
• 2 teaspoon olive oil
• ⅓ cup fresh basil leaves firmly packed
• fresh lemon juice to taste
• salt to taste

Instructions

• Drain the peppers (450g) well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic (3 cloves), pine nuts (70g/½ cup), grated parmesan cheese (30g/½ cup), olive oil (2 tsp) and basil leaves (⅓ cup firmly packed).
• Process until finely chopped. You may need to scrape down the sides of the processor as you go.
• Once you have reached your desired consistency, add lemon juice and salt to taste.

Notes

• I have used chargrilled capsicums that don't have any herbs added and are packed in water, not oil. I wanted to add my own choice of flavours to the pesto. 
• Because the peppers are packed in water, they need to be drained really well on paper/kitchen towel. This will help give the pesto a thicker consistency.
• I slice the garlic cloves in half and remove the core, this takes away that sharp onion-like flavour that's in that centre core or germ. See this post for more info on which recipes I recommend you core your garlic for.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*