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Home » Recipes

Roasted Red Pepper and Basil Pesto

Published: Jun 18, 2017 · Modified: Jul 16, 2022 by Emma · This post may contain affiliate links · 35 Comments

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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

Since we introduced the herb garden into our back yard 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

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 a delicious summer sauce to stir through pasta.
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Italian
Servings 8 people
Calories 164.09 kcal

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

Calories: 164.09kcalCarbohydrates: 1.39gProtein: 4.68gFat: 15.79gSaturated Fat: 3.79gCholesterol: 8.5mgSodium: 458.76mgPotassium: 43.29mgFiber: 0.25gSugar: 0.11gVitamin A: 220.34IUVitamin C: 8.93mgCalcium: 158.01mgIron: 0.35mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Jacqueline Meldrum says

    June 18, 2017 at 10:19 pm

    I am totally drooling over this. Look at it, it looks awesome. Yummers! Lots of sharing done!

    Reply
    • Emma Walton says

      June 19, 2017 at 9:20 am

      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!

      Reply
  2. Jacqueline Meldrum says

    June 18, 2017 at 10:19 pm

    Oh and love the new header xx

    Reply
  3. Michelle | The Last Food Blog says

    June 19, 2017 at 9:59 am

    Yum! Love the idea of using roasted red peppers in pesto. It's so colourful and I bet it tastes amazing with pasta.

    Reply
    • Emma Walton says

      June 19, 2017 at 10:03 am

      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!

      Reply
  4. Kate | Veggie Desserts says

    June 19, 2017 at 9:59 am

    Oooh what a yummy looking pesto! And a great way to use up basil.

    Reply
  5. Chris Mosler says

    June 19, 2017 at 10:36 am

    Wow! This looks incredible! So vibrant in colour and flavour and perfect for summer!

    Reply
  6. Helen @ Fuss Free Flavours says

    June 19, 2017 at 10:47 am

    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.

    Reply
    • Emma Walton says

      June 19, 2017 at 1:04 pm

      Thanks Helen! It really is super versatile.

      Reply
  7. Alyssa says

    June 19, 2017 at 10:53 am

    I love the idea of spreading this pesto onto bread & using it as a bruschetta!

    Reply
  8. Kristen M Chidsey says

    June 19, 2017 at 12:05 pm

    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!!

    Reply
    • Emma Walton says

      June 19, 2017 at 1:03 pm

      Aren't roasted red peppers the best?! I always make sure I have a jar in the cupboard 🙂

      Reply
  9. cookilicious says

    June 19, 2017 at 9:03 pm

    wow that is such an innovative idea to use roasted red peppers to make pesto! Love it!

    Reply
  10. Nadia says

    June 20, 2017 at 12:19 am

    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!

    Reply
    • Emma Walton says

      June 20, 2017 at 2:17 pm

      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!

      Reply
  11. Ceri Jones says

    June 20, 2017 at 10:59 am

    Wow, a wild ferocious basil plant seems like something I need in my life! Pesto looks gorgeous, lots of lovely flavours

    Reply
    • Emma Walton says

      June 20, 2017 at 2:14 pm

      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!

      Reply
  12. Low Carb with Jennifer says

    June 21, 2017 at 2:30 pm

    This looks so good and versatile! I would love to slather it on some chicken!

    Reply
    • Emma Walton says

      June 21, 2017 at 4:24 pm

      FANTASTIC idea Jennifer! That would taste DELICIOUS!

      Reply
  13. Jordan says

    June 21, 2017 at 2:40 pm

    I love anything pesto, and roasted red peppers sound like a great addition--I never thought of that before! Definitely want to try this!

    Reply
    • Emma Walton says

      June 21, 2017 at 4:24 pm

      Do give it a go Jordan and let me know what you think 🙂

      Reply
  14. Christina Shoemaker says

    June 21, 2017 at 2:43 pm

    This is such a fun twist on pesto! I love this!! And the color is gorgeous!

    Reply
    • Emma Walton says

      June 21, 2017 at 4:24 pm

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

      Reply
  15. Janette - Culinary Ginger says

    June 21, 2017 at 3:13 pm

    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.

    Reply
    • Emma Walton says

      June 21, 2017 at 4:23 pm

      It's perfect for you then Janette 😀 enjoy!

      Reply
  16. Jill says

    June 21, 2017 at 3:21 pm

    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.

    Reply
    • Emma Walton says

      June 21, 2017 at 4:23 pm

      Hi Jill! Glad you like it! It's a rather fun twist on a classic! Just look at that bright red colour 😀

      Reply
  17. Anna @ shenANNAgans says

    June 22, 2017 at 11:08 pm

    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 🙂

    Reply
    • Emma Walton says

      June 23, 2017 at 3:46 pm

      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 🙂

      Reply
      • Anna Johnston says

        July 05, 2017 at 11:44 pm

        Made the Pesto and it went over big time, had enough left over to freeze too!!

        Reply
        • Emma Walton says

          July 06, 2017 at 9:59 am

          Woohoo! Glad it made more than you expected. You can't ever have too much of a good thing 😉

          Reply
  18. Dannii says

    June 25, 2017 at 7:35 pm

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

    Reply
    • Emma Walton says

      June 25, 2017 at 7:47 pm

      Doesn't it just 😀 I am putting it on everything at the minute!!!

      Reply
  19. Little B & Me says

    August 17, 2017 at 8:41 am

    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

    Reply
    • Emma Walton says

      August 17, 2017 at 8:52 am

      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.

      Reply

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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