pesto: roasted red pepper

September 2, 2011 at 8:48 am Leave a comment

pesto part 4: roasted red pepper pesto

We end our pesto love with this final version for this season: roasted red peppers pesto.  This is also very simple and add a nice twist to everyday dishes.

I used canned peppers (I was a little tired this weekend and wasn’t up for roasting sadly) but you can certainly roasted your own, about 3 peppers will do.

roasted red pepper pesto


1/2 cup toasted walnuts
2 cloves of garlic
1 jar (12 oz.) of sweet roasted red peppers, drained OR roast 3 large red bell peppers
1 cup of tightly packed basil
1/2 cup grated parmesan cheese (you can also use pecorino romano, or a blend of the two)
1/4 teaspoon pepper (we don’t use salt, we feel there is enough of it in the cheese)
1/2 cup EVOO (extra virgin olive oil)


In a dry pan, roast whole walnuts on medium heat on the stove top for a few minutes to release the oils in the nuts.  It provides a bolder flavor.  Toss them often to prevent burning and take off the stove and put onto a paper towel to cool as soon as you smell the aroma of the walnut oil.

Once cooled, add the walnuts to the food processor with your garlic.  Process until it resembles a paste.  Now add your roasted red peppers (drained) and basil.  Mix until it forms a paste.  Add your cheese and pepper and mix slightly.  Give a taste and make adjustments as needed.

Now drizzle in your EVOO slowly until it resembles a more uniform paste.  You can always add more EVOO if needed.  Give a taste, adjust if needed, and that is it!

This recipe makes quite a bit and fills the food processor, so I don’t double it.

yield: 12-16 oz. per batch

shelf life: 3 weeks in the frig, 1 year frozen

We slathered this pesto onto a panini sandwich that we made with fresh mozzarella from Griggstown Farm (an absolute must-have for fresh basil leaves, EVOO & salt+pepper) free-range chicken breasts and some smooth pieces of roast red peppers.  Toasted it on our Griddler and it was a fresh and easy Sunday meal.

worth the pick?

pick chick says: I agree with pick dude, it has a lighter flavor and tastes more like a dip to me rather than a pesto.  So this makes it very versatile and it was really good on that panini!   Yes, for me, any pesto is worth the pick!

pick dude says: Similarly to the Garlic Scape Pesto, the flavor is a bit lighter. However, it has a depth and richness to it, probably due to the carmelization of the sugars and the smoothness of the roasted peppers. Of all of our pestos this year, this is my third favorite pick.


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pesto: garlic scape trenton tomato pie @ de lorenzo’s

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