This red pepper pesto is vibrant, textured, and elegant—perfect for elevating pasta night in under 30 minutes. Use it on toasted bread, spoon it over chicken or fish, or toss it through your favorite pasta for an instant flavor boost.
Table of Contents
- Why Make Red Pepper Pesto?
- Ingredients For This Recipe
- Recipe Variations
- How To Make This Recipe
- Recipe FAQ’s.
- Recipe Tips
- Recipe Pairings
- Other Pasta Recipes You Might Like
- Red Pepper Pesto Recipe
Why Make Red Pepper Pesto?
Pesto is a versatile condiment with Italian roots, traditionally made with basil, pine nuts, and Parmesan. Red pepper pesto swaps the basil for roasted red peppers and sun-dried tomatoes, creating a sweeter, smokier sauce with depth and bright color. It’s an easy way to add rich, layered flavor to many dishes.
Use it as a pasta sauce, a pizza base, a sandwich spread, or a dip. It pairs beautifully with garlic bread, grilled proteins, roasted vegetables, or simply stirred into warm pasta with a little reserved pasta water for a silky finish.
Ingredients For This Recipe
Pine Nuts. They provide a mild, buttery flavor and keep the pesto light in color. A small amount goes a long way.
Olive Oil. Use a mild extra-virgin olive oil for a smooth, non-bitter finish.
Sun-Dried Tomatoes. Choose sun-dried tomatoes packed in oil for the best flavor and texture.
Roasted Red Bell Peppers. Jarred roasted peppers are convenient and flavorful; you can also roast fresh peppers, peel and seed them, and drain excess liquid before using.
Basil. Fresh basil adds herbal brightness—use it just before serving for the best aroma.
Full ingredient amounts are listed in the recipe card below.
Recipe Variations
Pasta or Bread. Any pasta shape works; this pesto is also excellent on toasted bread, pita, or as a dip for chips and vegetables.
Nut Options. Walnuts are a tasty and more affordable substitute for pine nuts, though they will darken the color slightly.
Peppers. Jarred roasted peppers are quick and reliable. To roast your own, char the skins, peel and seed the peppers, and drain excess liquid before blending.
Sun-Dried Tomatoes. Prefer the oil-packed variety—fully dry tomatoes don’t blend as smoothly.
Cheese. Parmesan adds savory depth; replace with pecorino for sharper flavor or omit for a dairy-free version (increase salt slightly to compensate).
How To Make This Recipe
Step One. If serving with pasta, begin cooking the pasta according to package directions. Add all pesto ingredients to a food processor and blend until combined, adjusting oil to reach your preferred texture.
Step Two. Taste and adjust seasoning, especially salt and lemon. Drain the pasta, reserving 1 cup of pasta water to loosen the sauce if needed.
Step Three. Add about 1 cup of pesto and half of the reserved pasta water to the pasta and toss until evenly coated. Add more pesto or pasta water to reach your ideal consistency. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Recipe FAQ’s.
Red pepper pesto uses roasted red peppers and often sun-dried tomatoes in place of basil, giving it a sweet, smoky, and savory flavor rather than the herbal brightness of traditional basil pesto.
Thin a thick pesto with more olive oil or reserved pasta water. To thicken a thin pesto, add more nuts, grated cheese, or a small amount of breadcrumbs.
Yes — prepare it a day or two in advance and refrigerate in an airtight container. For longer storage, freeze in portions.
No problem — walnuts make a great substitute and are more economical.
Recipe Tips
Consistency control: Add olive oil or pasta water to loosen the pesto, or more nuts/cheese to thicken. Adjust to your intended use—spreadable for bread, looser for pasta.
Save pasta water: A splash of starchy pasta water helps the pesto cling to noodles and creates a glossy sauce.
Storage: Keep pesto in an airtight container in the refrigerator; add a thin layer of olive oil on top to preserve color and freshness.
Recipe Pairings
Sandwich Spread: Use as a spread for sandwiches or wraps.
Pizza Sauce: Swap traditional tomato sauce for red pepper pesto to give pizza a bright, smoky twist.
Grilled Meats and Vegetables: Spoon over grilled chicken, steak, or roasted vegetables for added flavor.
Dipping Sauce: Serve as a dip for bread, crackers, or raw vegetables.
Salad Dressing: Thin with olive oil and lemon for a bold salad dressing.
Other Pasta Recipes You Might Like
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Tortellini Pesto Pasta Salad
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Salmon Pesto Pasta
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Creamy Veggie Pasta
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Baked Penne Pasta With Mozzarella
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Red Pepper Pesto
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Equipment
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small food processor (3–4 cup)
Ingredients
- 6 cups pasta, optional for serving.
- 1 cup pasta water, to thin the sauce and spread it with pasta
Red Pepper Pesto
- 1 15 oz jar roasted red peppers, see notes
- ¼ cup olive oil
- ½ cup sun dried tomatoes in oil
- ⅓ cup pine nuts, see notes
- 1½ cup fresh basil
- ½ tsp kosher salt
- 2 garlic cloves
- 2 tbsp fresh lemon juice
- ¼ cup parmesan , more for garnish
Instructions
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If serving with pasta, cook pasta according to package directions. Add all pesto ingredients to a food processor and blend until smooth, adjusting oil as needed.
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Taste and adjust salt and lemon. Drain pasta, reserving 1 cup of pasta water to loosen the sauce.
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Toss about 1 cup of pesto with the pasta and add half of the reserved pasta water. Mix well, adding more pesto or water to reach desired consistency. Store leftovers airtight in the fridge up to 4 days or freeze up to 2 months.
Notes
*Walnuts can be used in place of pine nuts.
If you have leftovers, store in an airtight container for up to 4 days or freeze in a sealed bag for up to 2 months.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
Additional Info
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