This is my recipe for Red Pepper Pesto - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.
This Red Pepper Pesto 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, garlic and parmesan. This roasted red pepper 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 this recipe
- 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 this recipe
- Place well-drained peppers, garlic, parmesan, pine nuts, basil and olive oil into a food processor and process until finely chopped and combined.
- 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 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 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.
Red Pepper Pesto
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 tsp 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.
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