This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!

Roasted Red Pepper and Basil Pesto

This Roasted Red Pepper and Basil Pesto is bursting with flavour. You’ll want to drizzle it on everything! Get the recipe below.

Pack a punch

Earlier this month I shared a post about establishing my herb garden on my patio. Since we introduced the herb garden we’ve been adding flavour to all sorts of dishes with a sprig or two of herbs. I was a little wary at first and worried that the herbs we’d bought from garden centres and supermarkets wouldn’t survive in the “wild”. I couldn’t have been more wrong!

In fact, the basil we bought from Morrison’s has gone CRAZY! We just can’t pick the leaves fast enough. I didn’t want it to go to waste and I thought about freezing cubes of basil in olive oil but that was too boring. Instead we had a rather large jar of roasted red peppers that needed using and an ageing chunk or Parmesan in the fridge so I decided to make a pesto.

With that combination of flavours I knew this pesto would really pack a punch.

This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!

Whizz it up

One of the best things about the recipe (beside it being made up of ingredients that I already had in the house) is that it is made in seconds using a blender. You simply chuck it all in and whizz it up! My piece of Parmesan was a little old and dry so I chucked that in first to get it going. Next I added the roasted red peppers, garlic, oil, a pinch of salt and a crack of black pepper. I checked the consistency and added a little more oil before finally adding the basil and pulsing. All in all it took probably 30 seconds to actually blend it all together.

By making the pesto in stages like I did you can make sure you get the pesto to the consistency you desire. I like mine quite thin so I can stir it through pasta, drizzle it over salads or spread it on to bruschetta but you may want yours a little thicker so add the oil slowly until you are happy.

This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!

The recipe

Roasted Red Pepper and Basil Pesto

Ingredients

  • 100g Parmesan cheese
  • 4 roasted red peppers from a jar
  • 2 cloves of garlic
  • Pinch of black pepper
  • Pinch of salt
  • 100ml olive oil
  • 2 handful basil leaves

Instructions

  1. Place the cheese into a blend and blitz until grated into fine breadcrumbs.
  2. Add the red peppers, garlic, pepper, salt and half of the oil.
  3. Blitz on until a thin paste has formed.
  4. Add the rest of the oil to thin out if desired.
  5. Finally add the basil and pulse until finely chopped within the pesto.
  6. Store in steralized jars and use within a week.
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Pin it for later!

You are going to need this recipe at some point over the summer, I guarantee it. So make sure you pin it for later!

This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!

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35 comments

    1. I’m glad you like it Jac πŸ˜€ I am all about super simple recipes atm. The less ingredients the better and the less washing up the better haha!

    1. It really does! I’ve taken a small jar to work with my to stir through leftover pasta for lunches πŸ™‚ it jazzes up even the simpelst of dishes!

  1. Ooo I’ve never thought of using red pepper in a pesto recipe! Must give it a go. I would love to have a herb garden in my balcony, but I haven’t a clue how to look after them!

    1. All of our herbs have gone crazy! This weather is really helping them grow! Next week I’ll be sharing an oregano based recipe…and probably the week after too!

    1. Thanks Christina. I’m a BIG fan of colourful food. I think it’s a good indication it’s going to taste AWESOME!

    1. Hi Jill! Glad you like it! It’s a rather fun twist on a classic! Just look at that bright red colour πŸ˜€

  2. Mmmmm, Pesto in all it’s creations is the best. This is the first year I’ve actually grown a herb garden too and I’m looking at these huge bushes of basil telling myself I must, I must, I MUST…. get cracking & whip up some Pesto. Your simple but Oh So Yumoosable Pesto here has got me going….. Today is the day. (Thanks for the nudge). Just found your blog Emma…. so I’m off to read more, I suspect I shall be back πŸ™‚

    1. Anna – loving your comment!!! So glad you’ve found me πŸ˜€ sounds like you DEFINITELY need to make some pesto – you can freeze it too you know! Perfect for a glut of basil πŸ™‚

        1. Woohoo! Glad it made more than you expected. You can’t ever have too much of a good thing πŸ˜‰

  3. Roasted red pepper is one of my favourite simmer flavours and this pesto just screams summer. What a great colour too.

  4. I love the sound of this but would you be able to use a vegan alternative to the cheese?
    I’ve recently found a lovely green vegan pesto but I would LOVE to try this one.

    Gosh you’ve made me hungry

    1. I can’t say I’ve tried it myself but it’s worth a go! The cheese really acts as a seasoning so I don’t think it would affect consistency too much to use a vegan alternative.

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