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    Home » Extras

    Pesto Calabrese (Red Pepper Pesto)

    Published: Feb 10, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 8 Comments

    Jump to Recipe - Print Recipe

    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...red pesto calabrese in a grey bowl on a wooden board

    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.

    Table of Contents

    • Ingredients you will need for pesto calabrese
    • How to make pesto calabrese
    • My top tips for making this recipe
    • Serving suggestions and ideas for add-ins
    • Other recipes you may enjoy
    • Pesto Calabrese (Red Pepper Pesto)
      • Ingredients
      • Instructions
      • Notes

    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.process images showing how to make the recipe

    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.

    red pesto in a grey bowl on a wooden board

    Pesto Calabrese (Red Pepper Pesto)

    Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.
    Print Pin Rate
    Prevent your screen from going dark
    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*

    Reader Interactions

    Comments

    1. Neicy

      November 24, 2022 at 9:08 pm

      Fabulous pesto my search is over Thankyou

      Reply
      • Lee-Ann

        December 02, 2022 at 9:17 am

        An absolute pleasure, Neicy!

        Reply
    2. Nita

      June 03, 2022 at 7:59 am

      5 stars
      Amazingly good! Easy and delish. I'm not one to measure ingredients. I usually do my own and eye ball it. This was perfect. Flavor is kick ass! Thank you for sharing

      Reply
      • Lee-Ann

        June 03, 2022 at 12:16 pm

        A total pleasure Nita! Glad you enjoyed it!

        Reply
    3. Suzanne

      April 17, 2022 at 10:46 am

      5 stars
      This pesto was fabulous , and it danced on the tongue.

      Reply
      • Lee-Ann

        April 17, 2022 at 11:53 am

        Thanks so much Suzanne!

        Reply
    4. Derek

      January 05, 2022 at 3:11 pm

      5 stars
      I love trying different types of pesto and this one was great.

      Reply
      • Lee-Ann

        January 05, 2022 at 3:11 pm

        Awesome Derek!

        Reply

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