Roasted Red Pepper Pesto

Roasted Red Pepper Pesto


This refreshing relish is a wonderful addition to wraps, salads, atop crostini or as a versatile condiment.
  • Serves: 6 to 8
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 11,906
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparing the Pesto

• 2 cups roasted peppers (freshly roasted preferred)
• 1/3 cup pine nuts, toasted
• 2 tbsp lemon zest
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tsp chile flakes
• freshly ground black pepper, to taste
• 2 1/2 tbsp fresh parsley (or fresh basil), chopped


First, prepare your mise en place.

If using jarred red peppers, strain and rinse well.

Using a food processor, add the roasted red peppers and pulse with the rest of the ingredients, except the parsley, until the mixture is coarsely puréed.

Add the fresh parsley or basil, and other herbs if you choose, and pulse a few times quickly to blend.


  • Adam W
    Adam W
    If I don't have a good processor what can I use to complete recipe successfully?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi there Adam and thanks for your question. Honestly, I often make this pesto and others like it without pulsing in a food processor - rather, I rough chop with my Chef's Knife for a more rustic feel, texture, appearance, etc. It's a great way to go! I hope this helps Adam - all the best and thanks for learning with Rouxbe! Chef Kirk
  • Debbie S
    Debbie S
    I love mine to be chunkier then this recipe called for pine nuts i placed in a pestle and broke up the rest of ingredients i chopped finely. Every bite had a different flavor.
  • Kristi M
    Kristi M
    Can this recipe be frozen?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kristi and thanks for your question. Indeed, you can freeze this recipe but I've found that it does take on a bit of moisture so when I thaw, I tend to like to strain it a bit before serving. I hope this helps. Thanks for cooking with Rouxbe! Chef Kirk
  • Ben H
    Ben H
    I don't like olives. Could anyone recommend a substitute?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Ben - thanks for your question. I've made this pesto with capers instead of olives in the past and it turned out really nice - still had the brine I craved but no olives. Let me know what you think. All the best, Chef Kirk
  • Dianne W
    Dianne W
    Thank you for the suggestion of capers. My husband doesn’t care for olives but loves capers.

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