Roasted red pepper pesto
This roasted red pepper pesto is a simple, flavorful spread made with just five ingredients: roasted Bull’s Horn red peppers, sun-dried tomatoes, fresh basil, garlic, and salt.
The combination of sweet roasted peppers and intensely flavored sun-dried tomatoes is one of my favorites. The result is a thick, smooth pesto with a rich roasted flavor that works beautifully as a spread, dip, or addition to all kinds of savory dishes.
I always make this recipe with Bull’s Horn red peppers. Their naturally sweet flavor is especially good once roasted and pairs beautifully with the sun-dried tomatoes, basil, and garlic.
Serve the pesto with Buckwheat Seed Bread, roasted vegetables, sandwiches and wraps, or spread it onto pizza or flatbread.
Ingredient notes
Bull’s Horn red peppers
Bull’s Horn red peppers are the base of this pesto and the only type of pepper I use for this recipe. Roasting brings out their natural sweetness and gives the pesto its rich flavor. The skins need to be removed after roasting. This is important for achieving a smooth, creamy texture.
Sun-dried tomatoes
Sun-dried tomatoes add a concentrated tomato flavor and balance the sweetness of the roasted peppers.
You can use dry-packed sun-dried tomatoes or sun-dried tomatoes packed in oil. Dry-packed tomatoes need to be soaked before using, while oil-packed tomatoes can simply be drained well.
Good draining is especially important in this recipe because the finished pesto should be thick rather than watery.
Fresh basil and garlic
Fresh basil adds a subtle aromatic freshness without overpowering the roasted peppers, while garlic gives the pesto a little extra depth and sharpness.
Serving suggestions
Roasted red pepper pesto is very versatile. I especially like serving it with Buckwheat Seed Bread and Quinoa Almond Flatbread but you can also use it:
- As a spread for sandwiches and wraps
- With roasted or grilled vegetables
- Spread onto pizza or flatbread
- As a dip with bread or crackers
- Added to pasta or grain bowls
For serving, you can drizzle a little olive oil over the top and garnish with fresh basil.
Frequently asked questions
Do I need to peel the roasted red peppers?
Yes. Removing the skins is important for this recipe because it gives the pesto its smooth texture. Leaving the skins on can make the finished pesto less creamy.
Can I use sun-dried tomatoes packed in oil?
Yes. Sun-dried tomatoes packed in oil work well in this recipe. Drain them thoroughly before adding them to the pesto. Unlike dry-packed sun-dried tomatoes, they don’t need to be soaked first.
How do I keep roasted red pepper pesto thick?
Make sure the roasted peppers and sun-dried tomatoes are very well drained before blending. Excess liquid can quickly make the pesto too thin. The finished pesto should be thick, smooth, and spreadable.
Can I make roasted red pepper pesto ahead of time?
Absolutely. In fact, the flavors become even better after the pesto has had a little time to chill. Prepare it ahead, refrigerate it in an airtight container, and serve when needed.
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Roasted Red Pepper Pesto
Ingredients
- 1 cup roasted Bull’s Horn red peppers peeled and well drained
- 5-6 sun-dried tomatoes
- 2-3 fresh basil leaves
- 1 clove garlic
- salt to taste
Instructions
How to roast red peppers
- Preheat the oven to 200°C.
- Wash about 3 medium Bull’s Horn red peppers, or enough to yield 1 cup once roasted, peeled, and well drained. Pat them dry with a clean kitchen towel.
- Arrange the peppers on a baking sheet lined with parchment paper. Roast for approx. 40 minutes, or until soft, slightly puffed, and lightly charred, turning them at least once during roasting.
- Remove from the oven and set aside to cool. Peel off the skins and remove the stems and seeds. Drain the roasted peppers well before making the pesto.
Roasted red pepper pesto
- If using dry-packed sun-dried tomatoes, soak them in water for a couple of hours, then drain well. If using sun-dried tomatoes packed in oil, there is no need to soak them; simply drain off the excess oil.
- Add the sun-dried tomatoes, roasted red peppers, garlic, and basil to a high-speed blender. Make sure both the peppers and sun-dried tomatoes are well drained, as excess liquid can make the pesto too thin.
- Blend until smooth, stopping to scrape down the sides as needed. Season with salt to taste.
- Transfer the pesto to a bowl and chill until ready to serve.
Serving suggestion
- Drizzle with a little olive oil and garnish with fresh basil leaves before serving.
* The nutritional information provided is calculated automatically and should be used as an estimate.
4 comments
Hi, and thank you for this delicious recipe. My husband made it, and it tasted so good at first, But he may have over blended it in the Vitamix because after it was refrigerated for several hours, it is no longer like a sauce or dip…..it doesn’t flow. Would that be because it was over blended? Right after he blended it looked at first almost, but not quite, like it was whipped up. But it was a great dip. Is there anyway to save it so it’s back to being like a sauce or dip? He doubled the recipe too!
Make sure the roasted red peppers are thoroughly drained before adding them to the food processor or a blender. The excess water will make the pesto too wet and will dilute the flavor. Blend briefly until smooth (for me, that takes like 20-30 seconds).
Also, next time, you could try pulsing instead of blending.
Hi, how long does this keep in the fridge for? Thanks!
It should last for about 4-5 days in the refrigerator.