EASY PESTO RECIPE
A simple, yet flavorful pesto recipe. Roasted red pepper pesto requires only 5 ingredients and it’s super easy to make.
The combination of roasted red peppers and sun-dried tomatoes is so, so good, one of my favorites for sure.
Serve it with Buckwheat Seed Bread, roasted vegetables, add it to sandwiches and wraps, spread it on pizza, or simply eat it with a spoon.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Roasted red peppers
- Sun-dried tomatoes
- Basil leaves
- Garlic
- Salt
HOW TO ROAST RED PEPPERS
- Preheat oven to 200°C.
- Wash red peppers really well and pat them dry with a dishtowel.
- Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.
- Set aside to cool completely before peeling the skins off.
HOW TO MAKE ROASTED RED PEPPER PESTO
STEP 1
Soak sun-dried tomatoes in water for a couple of hours. Drain them well and put them in the high-speed blender.
STEP 2
Add roasted red peppers, garlic, basil leaves, and process until smooth. Season with salt.
STEP 3
Transfer pesto to a bowl and chill before serving.
SERVING SUGGESTION
Drizzle with olive oil and garnish with basil leaves.
ROASTED RED PEPPER PESTO IS
- Vegan
- Gluten-free
- Grain-free
- Full of flavors
- Easy to make
- Simple yet super tasty
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 red peppers peel the skins
- 5-6 pieces sun-dried tomatoes previously soaked in water for a couple of hours
- 5-6 basil leaves
- 1-2 cloves garlic
- salt to taste
Instructions
How to roast red peppers
- Preheat oven to 200°C.
- Wash 4-5 red peppers really well and pat them dry with a dishtowel.
- Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.
- Set aside to cool completely before peeling the skins off.
Roasted red pepper pesto
- Soak sun-dried tomatoes in water for a couple of hours. Drain them well and put them in the high-speed blender.
- Add roasted red peppers, garlic, basil leaves, and process until smooth. Season with salt.
- Transfer pesto to a bowl and chill before serving.
Serving suggestion
- Drizzle with olive oil and garnish with basil leaves.
* 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.