This roasted red pepper pesto is a simple and delicious way to spice up your pasta dishes! If you’re a fan of basil pesto, you’re sure to love this rich red pepper pesto. It’s super easy to make and requires minimal prep – the best kind of recipe. The flavours that this pesto delivers are incredible. Reyhan isn’t a fan of peppers and I can confidently say I’ve made her a believer in red pepper pesto! So even if you aren’t a huge pepper person, we still recommend trying this pesto!
You can jar this up and save it in the fridge for up to a week! Not only is this great on pasta, it would also be delicious as a spread on sandwiches. We hope you and your family enjoy this roasted red pepper pesto recipe. We made a pretty simple penne dish with this pesto and added some fresh veggies. The pesto tasted great with the broccoli in our pasta! You can use it differently than we have. Don’t be afraid to get creative and customize this sauce to your liking! Also if you’re a big fan of pesto, we have some other pesto recipes you can check out here!
ROASTED RED PEPPER PESTOCourse: Sauce, DinnerCuisine: ItalianDifficulty: Easy
3 tbsp of pine nuts
A squeeze of lemon juice
3 cloves of garlic
2 tbsp of nutritional yeast
The flesh of 2 roasted red peppers
¼ cup of olive oil or avocado oil
2 tbsp of hummus
A pinch of red pepper flakes
Salt and pepper to taste
- Set your oven to 400 degrees. Cut your peppers into chunks and remove all seeds.
- Lightly coat your peppers in oil and a pinch of salt. Bake at 400 for roughly 20 minutes or until they become soft and slightly blackened.
- Remove your peppers from the oven and add to your food processor along with all other ingredients. Pulse until a smooth consistency is reached.
- Add to pasta dishes or spread onto sandwiches to kick them up a notch! Jar this pesto and save in the fridge for up to a week.