Roasted Red Pepper Pesto


In the past year, I’ve made more pesto than I thought possible – I’ve experimented with all sorts of greens and vegetables; dandelion, carrots, beets, parsley, arugula, spinach and of course basil
I love how these sauces are incredibly easy to make, all you need are a few ingredients, and the only equipment needed are a food processor or a mortar and pestle.
Chopping the ingredients by hand using a knife or mezzaluna would give it an authentic feel, although it takes a bit of time.


I decided the give this roasted red pepper pesto a whirl, it’s roasted red peppers with toasted walnuts, basil, sundried tomatoes, garlic and olive oil.
It turned out to be a zippy versatile sauce – It’s delicious tossed with pasta, as a spread for sandwiches, as a dip, etc.
It’ll keep in the fridge for several days, or the freezer for later use.
I usually keep a batch in the freezer for those quick weeknight meals.

One evening, I had leftover roasted (yellow and purple) cauliflower, a bit of forbidden rice and this pesto, I was just emptying out my fridge by throwing stuff together but it was oh so good…

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  • This look absolutely fabulous – I am going to put it on my “to make” list in the near future!

  • This look absolutely fabulous – I am going to put it on my “to make” list in the near future!

  • Sounds delicious! I too love experimenting with pesto but have yet to add roasted red peppers in to the mix! 

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  • Vintage-variety

    I can’t eat tomatoes, do you think I could leave out the sun dried tomatoes and it would still taste good?

    • Absolutely! It’ll still taste good without the sun-dried tomatoes 🙂

  • 50weeksto50

    Sounds amazing! Can’t wait to try it!

    • Thank you! Hope you like it 🙂

  • Darkfayte05

    I think letting them blacken gives a more robust flavor, but your style still looks great!

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  • Molly

    Just made this with half bell peppers and half sweet peppers, and it turned out fantastic!

    • I’m so glad it turned out great for you! I should try the half and half peppers sometime, it sounds like a winner. 🙂

  • N

    HI. This looks amazing but I dont have fresh peppers or sundried tomatoes, I have the bottled ones. Can you let me know what quantities I should use?

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  • Amy Grinstead

    I love this recipe, and included it as part of my DIY mother’s day gift, which I wrote about here:

    Can’t wait to use up the leftovers in my own fridge 😉

    • What a wonderful and lovely idea! You’re a good daughter, I hope your mom loved it. 🙂

  • I made this a month ago and It was great. Today I’m making it again.

    • Awesome Renata, Enjoy! I make it quite often too:)

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