This roasted red pepper pesto is smoky, sweet, garlicky, and is the perfect addition to pasta, pizza, and your favorite crusty bread. It is a great party snack too when served as a dip with your favourite chips and veggies!

Roasting brings out the best in red bell peppers, adding a smoky flavor and making the crisp flesh tender and sweet. Combine those flavors with pesto and you’ve got yourself a sauce that you’ll want to keep on hand at all times.

Roasted Red Pepper Pesto

Course: SidesCuisine: ItalianDifficulty: Easy


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I like to think of this recipe as the holy grail of pestos. Yes, it has basil in it, but it also has something even better: roasted red peppers.


  • Walnuts – a few, chopped

  • Red Bell Pepper – 2, cut into cubes

  • Olive Oil – about 2-3 tbsp

  • Basil Leaves – a few

  • Garlic – 2 small cloves

  • Lemon Juice – as per taste

  • Salt – as per taste

  • Pepper – as per taste


  • In a pan, dry roast the walnuts and keep it aside.
  • In the same pan, add the chopped bell peppers and drizzle with some olive oil and roast them till they start to char.
  • Take it off heat and let it cool down a little.
  • Add the walnuts and bell peppers along with more olive oil, basil leaves, garlic, lemon juice, salt and pepper to your mixie jar and blend it well.
  • Adjust the seasonings as per taste.

Recipe Video

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