Dishing Up the Dirt

Roasted Red Pepper Pesto

In high summer I like to roast large quantities of sweet red peppers so we can make multiple batches of this flavorful pesto. I love this drizzled on pasta, spread on sandwiches, spooned over roasted veggies or simply used as a dip for crackers. There’s no wrong way to serve this tasty sauce.

Roasted Red Pepper Pesto

Prep Time: 10 minutes    Cook Time: 1 1/2 hours

  • 3 large red bell peppers,
  • 1/2 cup olive oil, divied
  • 3 large garlic cloves, peeled
  • 1/4 cup walnuts, lightly toasted
  • 3/4 cup fresh basil
  • 1/4 cup freshly grated parmesan cheese
  • 1/8 teaspoon crushed red pepper flakes
  • salt to taste


  1. Preheat the oven to 400F. Place the peppers on a rimmed baking sheet and drizzle all sides with 2 tablespoons olive oil. Roast for 1 hour, flipping the peppers halfway through roasting. Remove from the oven and allow the peppers to cool for about 15 minutes. When cool enough to handle remove the seeds, white membrane and stem.
  2. In the bowl of a food processor add the garlic, walnuts and basil. Process until a coarse meal forms. Add the roasted peppers, parmesan cheese, crushed red pepper flakes and salt. With the motor still running drizzle in 6 tablespoons olive oil. Season to taste with salt. If the pesto seems too thick, add additional oil to thin as needed.