Description
A vibrant and flavorful roasted red pepper pesto made with walnuts, Parmesan cheese, garlic, and olive oil. This versatile sauce can be used as a pasta sauce, spread, or dip, delivering a smoky, savory twist to your meals in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 large red bell peppers, roasted and peeled
- 1/3 cup walnuts (or pine nuts)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for spice
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until the skins are charred all over. Remove the peppers and place them in a bowl, covering with plastic wrap to steam for 10 minutes. Once cooled, peel off the skins, and remove the seeds and stems.
- Blend the Ingredients: Add the peeled roasted peppers, walnuts, grated Parmesan cheese, minced garlic, and lemon juice to a food processor. Blend these ingredients until they form a smooth mixture.
- Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
- Season: Season the pesto with salt and pepper to taste. If you prefer a hint of spice, add the red pepper flakes and blend briefly to combine all flavors evenly.
- Serve or Store: Use the roasted red pepper pesto immediately as a sauce for pasta, a spread on sandwiches, or a dip. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Roasting the peppers adds a wonderful smoky flavor; you can also use a grill if preferred.
- For a nuttier taste, substitute walnuts with pine nuts or almonds.
- Adjust the amount of olive oil to achieve your desired pesto consistency.
- If you want a vegan version, omit the Parmesan or replace it with nutritional yeast.
- This pesto freezes well for up to 3 months; thaw in the refrigerator before use.
