Red Pepper Pesto Recipe

Provided By
A rich, sweet pepper spread for corn chips, crackers, crusty breads, pasta, roasted potatoes, tacos, and quesadillas.
Share this!
  • 8 ounces roasted red bell peppers
  • 5 tablespoons olive oil, extra virgin
  • 1/2 teaspoon balsamic vinegar
  • 1/2 cup fresh basil
  • 5 tablespoons Parmesan cheese
  • 3 cloves garlic, quartered lengthwise
  • 2/3 cup roasted pine nuts
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt, or to taste
30 mins
30 mins
  • In a blender or food processor, purée peppers until they are smooth and well blended (If a blender or processor is not available, chop into fine bits and manually blend). Shred cheese and chop nuts into bits, blending thoroughly and add to peppers. Chop basil into tiny pieces and combine with peppers, cheese and nuts.
  • Add oil and vinegar to combined ingredients. Press garlic and combine with other ingredients. Add salt and pepper to taste.
  • Refrigerate and use within several days or freeze to keep longer.
Similar Recipes
Creamy Red Pepper Chicken Casserole
Rating of 5 out of 5.0 stars
cream of chicken soup
crushed corn flakes
lemon juice
mozzarella cheese
Roasted Red Pepper Hummus
Rating of 5 out of 5.0 stars
cayenne pepper
fresh parsley
garbanzo beans
Pork Tenderloin with Roasted Garlic and Red Bell Pepper Chili Rub
McCormick® Chili Powder
McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
brown sugar
pork tenderloins

Red Pepper Pesto Recipe Reviews

red pepper pesto

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
Rating of 4 out of 5.0 stars
"Had everything but the pine nuts - so I used pistachios. This is a wonderful sauce for BBQ chicken pizza or a nice simple bruschetta."
Reviewed By
"OMG is redundant in this case. Forgot the balsamic, used Asiago cheese and WOW it's utterly wonderful....OH...Also added Walnuts!"
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,