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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

DIY Spice Organization
Roasted Red Pepper Pesto Pasta w/Goat Cheese
Recipe Rating

Regina Tholmer

Tuesday 13th of November 2018

I didn't know pesto could be made with peppers until I saw a cooking show the other day. I looked up the recipe and found yours. I only had an orange pepper so I used it. I also roasted the garlic with the peppers. and used Pecorino Romano instead of parmesan. It was wonderful and it's all gone!

Julie Wampler

Thursday 15th of November 2018

I'm glad you were able to make this!

Michael LaMonda

Saturday 27th of October 2018

Great recipe I’ll be making it tomorrow!


Wednesday 23rd of April 2014

This looks amaaazing! :)


Friday 1st of February 2013

My mum wasn't a fan of red pesto but this converted her.

So simple to make and tastes very yummy.

Served it with fresh tagliatelle and stirred in a little taleggio cheese for an extra smoked nuttiness


Friday 26th of October 2012

Can't argue with you about the taste bud theory.

I always hated peppers too; still can't stand green ones.

But this pesto rocks! I served it one night with some lightly buttered pasta and cheese.

Not a single complaint from the picky eaters!!!

Excellent, excellent pesto.

Keep 'em coming!