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.
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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.
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.
The recipe
Roasted Red Pepper and Basil Pesto
Ingredients
- 100 g Parmesan cheese or vegetarian hard cheese
- 4 roasted red peppers from a jar
- 2 cloves garlic
- 1 pinch black pepper
- 1 pinch salt
- 100 ml olive oil
- 2 handfuls basil leaves only
Instructions
- Place the cheese into a blend and blitz until grated into fine breadcrumbs.
- Add the red peppers, garlic, pepper, salt and half of the oil.
- Blitz on until a thin paste has formed.
- Add the rest of the oil to thin out if desired.
- Finally add the basil and pulse until finely chopped within the pesto.
- Store in steralized jars and use within a week.
Nutrition
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!
If you like this you’ll love…
Kale and Walnut Pesto
- Seaweed Pesto from Elizabeth’s Kitchen Diary
- Halloumi and Carrot Top Pesto from Fuss Free Kitchen
- Avocado Pesto from Greedy Gourmet
- Nasturtium Pesto from Thinly Spread
I am totally drooling over this. Look at it, it looks awesome. Yummers! Lots of sharing done!
I’m glad you like it Jac 😀 I am all about super simple recipes atm. The less ingredients the better and the less washing up the better haha!
Oh and love the new header xx
Yum! Love the idea of using roasted red peppers in pesto. It’s so colourful and I bet it tastes amazing with pasta.
It really does! I’ve taken a small jar to work with my to stir through leftover pasta for lunches 🙂 it jazzes up even the simpelst of dishes!
Oooh what a yummy looking pesto! And a great way to use up basil.
Wow! This looks incredible! So vibrant in colour and flavour and perfect for summer!
I absolutely love using fresh herbs, and having a thriving herb garden would be wonderful. This pesto sounds so delicious. I find pesto so useful, and so easy to make.
Thanks Helen! It really is super versatile.
I love the idea of spreading this pesto onto bread & using it as a bruschetta!
I LOVE recipes that use what is on hand and made so easy with a push of a button on the blender. Plus roasted red peppers are always a winner!!
Aren’t roasted red peppers the best?! I always make sure I have a jar in the cupboard 🙂
wow that is such an innovative idea to use roasted red peppers to make pesto! Love it!
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!
Definitely check out my post Nadia ( http://supperinthesuburbs.com/2017/06/07/create-your-own-kitchen-garden-part-3-herbs/ ). There are lots of tips for making sure they grow strong! Ours have gone wild despite being in pots so expect lots of herby recipes from me over the coming weeks!
Wow, a wild ferocious basil plant seems like something I need in my life! Pesto looks gorgeous, lots of lovely flavours
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!
This looks so good and versatile! I would love to slather it on some chicken!
FANTASTIC idea Jennifer! That would taste DELICIOUS!
I love anything pesto, and roasted red peppers sound like a great addition–I never thought of that before! Definitely want to try this!
Do give it a go Jordan and let me know what you think 🙂
This is such a fun twist on pesto! I love this!! And the color is gorgeous!
Thanks Christina. I’m a BIG fan of colourful food. I think it’s a good indication it’s going to taste AWESOME!
I love my fresh herbs for adding healthy fresh flavor to so many things. This sauce has 2 of my favorites, roasted red peppers and basil, looks delicious.
It’s perfect for you then Janette 😀 enjoy!
Pesto is my favorite thing to make in the summer. I love that you added roasted red peppers to it! I’ll have to try that.
Hi Jill! Glad you like it! It’s a rather fun twist on a classic! Just look at that bright red colour 😀
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 🙂
Anna – loving your comment!!! So glad you’ve found me 😀 sounds like you DEFINITELY need to make some pesto – you can freeze it too you know! Perfect for a glut of basil 🙂
Made the Pesto and it went over big time, had enough left over to freeze too!!
Woohoo! Glad it made more than you expected. You can’t ever have too much of a good thing 😉
Roasted red pepper is one of my favourite simmer flavours and this pesto just screams summer. What a great colour too.
Doesn’t it just 😀 I am putting it on everything at the minute!!!
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
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.