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red pepper pesto in glass jar with spoonful on floor

Roasted Red Pepper Pesto

If you like roasted red peppers and pesto, then why not combine them with this pesto recipe that couldn't be easier to make.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 228kcal
Author Ryan Beck


  • 1 (16 oz jar) roasted red peppers, rinsed and drained (about 2 cups)
  • 1 cup packed basil leaves
  • 2 garlic cloves, minced
  • ½ cup roasted walnuts
  • 2 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ cup Parmesan cheese


  • Add peppers, basil, garlic, walnuts, olive oil and to blender or food processor and blend until thoroughly combined. 
  • Add Parmesan and blend for 10 more seconds until just combined. Adjust taste with more salt if needed. Add to airtight container.


  • Rinse and drain the roasted red peppers, or you will have a more soupy pesto.
  • Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
  • Toast the walnuts which adds a rich, roasted flavor to the pesto.
  • Salt is important as it helps break down the basil leaves while also enhancing the flavor.
  • Use quality olive oil as it contributes to the taste of this almond basil pesto.
  • Add the Parmesan last so you don't overblend it.


Serving: 0.5cup | Calories: 228kcal | Carbohydrates: 9g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 1575mg | Potassium: 293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 107.3mg | Calcium: 150mg | Iron: 1.1mg