Roasted red pepper pesto is a bright, savory sauce that brings Mediterranean flavor to many dishes. Made from roasted red bell peppers blended with cheese, nuts, oil, and a touch of tomato paste and lemon, this no-cook pesto is ready in minutes. Use it on pasta, sandwiches, eggs, toast, or stirred into sauces for an instant flavor boost.
Pesto is endlessly useful. While this variation isn’t a classic basil pesto, the technique—crushing or blending flavorful ingredients—follows the same idea. Roasted red pepper pesto is smoky-sweet, slightly tangy, and made from pantry-friendly ingredients most people keep on hand.
Ingredient notes
Here’s what you’ll need to make this roasted red pepper pesto.
- Roasted red peppers – jarred roasted red peppers work great; drain them well.
- Parmesan cheese – freshly grated for the best flavor.
- Tomato paste – adds depth and a hint of sweetness.
- Pine nuts – toasted for extra nuttiness; walnuts or almonds are good substitutes.
- Garlic – roasted garlic softens the bite; raw garlic is fine if you prefer more sharpness.
- Olive oil – enough to make the pesto smooth and emulsified.
- Oregano – dried works well; swap with basil, parsley, or thyme if desired.
- Salt and pepper – to taste.
- Lemon – a squeeze of lemon juice brightens and balances the sauce.
Step-by-step instructions
This pesto comes together quickly in a food processor or blender. Add the ingredients, blend until smooth, and adjust texture and seasoning.
Step 1. Place all ingredients except the lemon juice into a food processor or blender.
Step 2. Pulse or blend on high until the mixture is smooth. Scrape the sides as needed.
If the pesto is too thick, add a little more olive oil to reach a pourable consistency. Stir in the lemon juice at the end to balance the flavors, then transfer to a glass jar for storage.
👩🍳Expert tips
- Drain the jarred peppers well so the pesto isn’t watery and the flavors stay concentrated.
- Toast the nuts in a dry skillet over medium heat until golden for more depth.
- Adjust oil for texture: the goal is thick but pourable—add oil slowly until you reach it.
Substitutions and variations
Here are easy swaps to tailor the pesto to what you have on hand.
- Nuts: Walnuts, almonds, or pistachios replace pine nuts well and are often more affordable.
- Cheese: Swap Parmesan for feta for a tangier, creamier profile.
- Herbs: Try basil, parsley, or thyme in place of oregano for a different herbal note.
- Heat: Add red pepper flakes or a splash of chili oil if you prefer a spicier pesto.
A million and one uses for red pepper pesto
Here are practical, delicious ways to use this versatile pesto:
- Pasta: Toss with hot pasta for a quick sauce or add a few tablespoons to marinara for extra depth.
- Shakshuka: Stir into tomato sauce for a peppery twist on poached eggs in tomato sauce.
- Sandwich spread: Use in place of basil pesto or mayonnaise on sandwiches for vibrant flavor.
- Baked eggs: Layer pesto with feta and cream, then bake eggs on top.
- Gourmet toast: Spread on whipped ricotta, top with fried eggs or roasted vegetables.
- Hummus boost: Stir 1–2 tablespoons into hummus for instant roasted red pepper hummus.
Storage
Store roasted red pepper pesto in the refrigerator for up to one week. For longer storage, spoon into glass jars and freeze for up to six months. Glass containers help prevent lingering odors and keep the pesto tasting fresh.
FAQ
A food processor or blender makes this pesto easiest and smoothest, but you can use a mortar and pestle if you prefer a chunkier, hand-pounded texture.
Spread some joy
If you enjoy spreads and preserves, try other simple recipes that pair well with toast, sandwiches, and cheese boards. Experimenting with different nuts, cheeses, and herbs will keep this pesto fresh and exciting.
Made this recipe? Please leave a rating and a comment. If you share a photo, tag @brunchandbatter on Instagram so the creator can see your version.
📖Recipe
Roasted Red Pepper Pesto
Equipment
- food processor or blender
Ingredients
- 1 12-ounce jar roasted red peppers, drained
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon tomato paste
- 2 tablespoons pine nuts, toasted (optional)
- 1 small garlic clove, peeled (or roasted)
- 1/4 teaspoon dried oregano
- 3 tablespoons olive oil, plus more if needed
- 1/4 teaspoon Kosher or fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
Instructions
- In a food processor or blender, combine the drained roasted red peppers, Parmesan, tomato paste, pine nuts, garlic, oregano, olive oil, salt, and pepper.
- Blend on high until smooth. The pesto should be thick but pourable—add a little more oil if needed.
- Stir in the lemon juice, taste, and adjust seasoning. Transfer to a glass jar and refrigerate until ready to use.
Notes
- Drain jarred peppers thoroughly for concentrated flavor.
- Toast nuts in a dry skillet over medium heat until golden for extra depth.
- Store in the fridge up to one week or freeze in glass jars for up to six months.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
Leave a comment and a rating. If you shared a photo, tag @brunchandbatter on Instagram.