Roasted red pepper pesto. I love pesto! It’s just one of those sauces that goes great with a ton of different dishes. I’m always on the lookout for new pesto ideas. Until recently, I feel like most people just have had traditional pesto, which is basil, pine nuts, olive oil parmesan. But people are now just starting to realize how many different ways you can make pesto and it doesn’t have to be those specific ingredients. Shoot you can use greens like kale even! Well, just recently I came across a roasted red pepper pesto on Pinterest so I thought I’d try my own.
One thing about pesto is if you’re buying a jar at the store, it can be a little pricey compared to other sauces. Now buying the ingredients and making yourself still costs some money, but it makes so much more than what’s in a jar. Plus it couldn’t be easier to make.
Now let me make one thing clear, you have to like roasted red peppers to enjoy this version of pesto. So if you’re not a fan, just move along! This specific pesto would go great with a pasta dish or even a veggie skillet bake. So if you’re looking for an upgrade on traditional pesto, give this one a try.
Roasted Red Pepper Pesto
- 1 (16 oz jar) roasted red peppers (or use 3-4 fresh roasted peppers)
- 1/4 cup packed basil leaves
- 2 garlic cloves, minced
- 1/2 cup roasted walnuts
- 2 tbsp olive oil
- 1/2 cup parmesan cheese
- salt and pepper to taste
- Add peppers, basil, garlic, walnuts and olive oil to blender or food processor and blend until thoroughly combined. Add Parmesan and blend for 10 more seconds until just combined. Adjust taste with salt and pepper if needed. Add to airtight container and enjoy! You can be put in freezer as well.