Description
This Roasted Red Pepper Pesto is a vibrant and flavorful sauce perfect for elevating pasta, sandwiches, grilled vegetables, or serving as a dip. Made with tender roasted red peppers, nuts, garlic, and fresh basil, this easy-to-make pesto combines savory Parmesan and lemon juice for brightness. With a creamy, slightly textured consistency achieved by blending olive oil gradually, it offers a fresh and delicious Italian-inspired condiment that can be made vegan by swapping Parmesan for nutritional yeast.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups roasted red peppers (jarred or homemade, drained)
- 1/2 cup raw almonds or walnuts
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil leaves
Instructions
- Combine Ingredients: In a food processor or high-speed blender, combine the roasted red peppers, almonds or walnuts, Parmesan cheese (or nutritional yeast), garlic, lemon juice, salt, black pepper, and red pepper flakes if using. Pulse the mixture until it is coarsely blended.
- Add Olive Oil Slowly: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the pesto becomes smooth and creamy but retains some texture to maintain a rustic consistency.
- Incorporate Basil: Add the fresh basil leaves to the food processor and pulse briefly just to incorporate the basil without over-processing. This adds freshness and herby aroma.
- Adjust and Serve: Taste the pesto and adjust seasoning if needed by adding more salt, pepper, or lemon juice. Serve immediately or transfer to an airtight container and refrigerate. The pesto can be stored for up to 5 days.
Notes
- For a vegan version, substitute the Parmesan cheese with nutritional yeast.
- This pesto is versatile and delicious on pasta, sandwiches, grilled vegetables, or as a flavorful dip.
- Adding sun-dried tomatoes to the blend can give the pesto a deeper, richer flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
