Bookmark
This easy Red Pepper Pesto offers a rich combination of smoky sweetness and fresh herbaceous notes, making it a fantastic multipurpose sauce that brightens up many dishes. Whether you want to add a burst of flavor to your pasta, create a unique pizza topping, enhance a salad, or spread it on crusty bread, this recipe delivers bold taste with simple ingredients.
I first made this pesto during a weekend cooking experiment and was amazed at how quickly it became a favorite in my kitchen. Now I keep a jar in the fridge for whenever I need a quick flavor boost.
Ingredients
- Jarred roasted red peppers: sixteen ounces — they bring the smoky sweetness and save roasting time, choose good quality peppers for the best flavor
- Pine nuts: two tablespoons — add creaminess and a subtle nutty depth, lightly toast them to enhance aroma
- Garlic cloves: three — provide sharpness and warmth, fresh is always best
- Chopped basil: one cup — for a fragrant herbal freshness that lifts the sauce
- Salt: one quarter teaspoon — balances all the flavors, adjust to taste
- Black pepper: one quarter teaspoon — adds gentle heat and complexity
- Olive oil: three tablespoons divided — offers richness and silky texture, use extra virgin for fruitier notes
- Grated Parmesan cheese: one quarter cup — contributes savory umami, select a fresh wedge for best results
Instructions
- Toast the Pine Nuts:
- Heat a medium skillet over medium-low heat and add the pine nuts. Toast them gently for approximately five to seven minutes, stirring occasionally. Watch for a light golden color and a nutty aroma which means they are perfectly toasted without burning. This process boosts their flavor tremendously and adds depth to your pesto.
- Blend the Pesto:
- In a food processor, combine the jarred roasted red peppers, toasted pine nuts, garlic cloves, chopped basil, salt, black pepper, two tablespoons of olive oil, and grated Parmesan cheese. Blend everything on high speed for about one minute. Stop to scrape down the sides so all ingredients mix evenly. Blend again for another thirty seconds or until the texture is smooth and creamy. Avoid over blending as you want a vibrant chunky texture.
- Store and Serve:
- Transfer the finished pesto to an airtight container and refrigerate. It will stay fresh for up to one week. Use it generously on your favorite pasta, as a pizza sauce alternative, spread on toasted bread, or even mixed into a salad dressing. The complex flavor profile complements a wide range of dishes and can quickly elevate any meal.
I always treasure the aroma of toasted pine nuts wafting through my kitchen when making this pesto. It reminds me of summer evenings and dinners with friends. The balance of smoky and sweet from the roasted peppers is what elevates this sauce above a typical pesto recipe.
Storage Tips
Keep your pesto in an airtight container refrigerated for up to seven days. To preserve its vibrant color and freshness, drizzle a thin layer of olive oil on top before sealing the container. For longer storage, freeze portions in an ice cube tray then transfer frozen cubes to a freezer bag and use within three months.
Ingredient Substitutions
If pine nuts are unavailable or costly, try toasted walnuts or almonds for an interesting twist though the flavor will vary slightly. For a dairy-free version omit the Parmesan or substitute with nutritional yeast. Roasted yellow or orange peppers can also be used for a milder and sweeter taste.
Serving Suggestions
Toss your cooked pasta directly with the pesto and a splash of reserved pasta water to create a silky sauce. Spread it on warm, crusty bread as a starter or use it to top grilled chicken or fish for an extra flavor layer. It also makes a great dip for raw vegetables or a complement to a Mediterranean style salad.
This vibrant red pepper pesto adds instant flavor to many dishes. Store it refrigerated for up to a week or freeze portions for longer keeping.
Common Recipe Questions
- → Quels poivrons utiliser pour ce pesto ?
Des poivrons rouges rôtis en bocal ou faits maison conviennent parfaitement, apportant douceur et fumé.
- → Comment toastent-on les pignons ?
Ils se font revenir doucement à la poêle à feu moyen-doux jusqu'à légère coloration et parfum doux.
- → Peut-on remplacer le parmesan ?
Oui, un fromage à pâte dure comme le pecorino peut être utilisé selon vos goûts.
- → Comment conserver ce pesto ?
Dans un récipient hermétique au réfrigérateur, il se garde jusqu'à une semaine.
- → Quelles utilisations culinaires recommandées ?
À étaler sur pain, incorporer aux pâtes, napper une pizza ou relever une salade.