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Roasted Red Pepper Pesto


This roasted red pepper pesto is a great variation to regular basil pesto

Have you ever heard the theory that your taste buds “change” every 7 years? Which could explain why you didn’t like something when you were young but absolutely LOVE it now.

That is really true for me, and partly why I believe that taste buds really do change. I used to hate pickles, onions, and peppers. I refused to eat them even if they made a dish smell good or even if you couldn’t really taste it in a dish. I’m now singing a completely new tune. I love onions, in fact it’s very rare I cook without them, I love pickles, and I love peppers. Specifically bell peppers. This is coming from the girl who used to PICK every ingredient she didn’t like out of a dish and put it to the side. Yeah, clearly I love bell peppers now because I stuffed some and ate the entire thing.

And then I decided to make this pesto with some bell peppers.

And then I smeared it on every crevice of bread and pasta I could find.

And then I decided to just dip veggies in it as if it were some dressing.

Yeah, it’s that kind of relationship. And you’re lucky because I like sharing. So today, I share with you this holy grail of pestos.

Mhmmm guurrllfraaand.

I have a killer pasta made with this pesto coming tomorrow. You won’t want to miss it!!

Roasted Red Pepper Pesto

A great variation on regular pesto!
5 from 1 vote
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 1 small jar
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  • 2 large red bell peppers,, de-seeded and membranes removed
  • 1 clove large garlic
  • 2 tbsp pine nuts,, lightly toasted
  • ½ cup loosely packed basil leaves
  • Salt and pepper,, to taste
  • Olive oil


  • Preheat oven to 400 degrees.
  • Slice the red bell peppers into large pieces and place skin side down on a large baking sheet. Drizzle olive oil over the bell peppers and sprinkle some salt. Place in oven for 20-25 minutes until peppers are soft and the edges slightly transparent. The skin that was touching the baking sheet should be slightly blackened, too.
  • Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
  • In a food processor, throw in the bell peppers, garlic clove, pine nuts, and basil.
  • Turn on the food processor and drizzle olive oil through the feed tube and mix it until a nice thick consistency. Season with salt and pepper.
  • Keep in an airtight jar for up to 2 weeks, if it lasts that long ;)


Serving: 1 Jar | Calories: 459 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 39 g | Fiber: 7 g | Sugar: 9 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Sauce
Cuisine: American
Keyword: bell pepper, pesto

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