Recipes > 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: 30,210
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Pesto

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
    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
    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
    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.
  • Oleg G
    Oleg G
    Hello. How long will it keep in the refrigerator?
  • Brian S
    Brian S
    Hello there Oleg, This pesto has a mild acidity level and that leaves me utilizing it within 5-7 days although freezing in small batches may be a possibility to extend having it available. Enjoy, Brian
  • Zeina L
    Zeina L
    No oil added like the usual pesto! What are your thoughts on adding oil ?
  • Brian S
    Brian S
    Hello there Zeina, the recipe you are looking at currently is very similar to relish in a sense. There is no oil utilized nor is there a need for it to be blended. You can certainly incorporate an oil in the blending process for your own preference. Enjoy
  • Grace T
    Grace T
    can you use other mushroom besides the garlic mushroom?
  • Lauren L
    Lauren L
    HI Grace. Absolutely. Any mushrooms that you like would work here. Trust your palate as you create your own version! Lauren
  • Grace T
    Grace T
    hi, can I use spinach instead of fresh basil for the Red Pesto Crostini?
  • Lauren L
    Lauren L
    Hi Grace. Yes, totally! Enjoy. Lauren
  • Arantxa M
    Arantxa M
    I have allergies to pine nuts. What’s the best to substitute? Hemp seeds?
  • Lauren L
    Lauren L
    Hi Arantxa. Hemp seeds are a great idea. I would likely choose macadamia or cashews for a substitute, personally. Lauren
  • Cancelled
    It was very helpful in my carrier
  • Janifer C
    Janifer C
    I do not care for olives or capers, Can I just leave them out of this recipe?
  • Lauren L
    Lauren L
    Hi Janifer, You can just leave them out. They add salt to the pesto so you will likely want to add a bit of sea salt if you include that in your diet. Lauren
  • Sonia G
    Sonia G
    this recipe is delicious mmhami hami
  • Char N Rouxbe Staff
    Char N
    Hi Sonia, I agree with you 100%. I like to add extra parsley to mine. This recipe for Roasted Red Pepper Pesto is truly delicious and so versatile. It's great with pasta, as a topping for crostini or bruschetta, or even as a vegetable dip. Always good to make a batch. Thanks for your kind words! Happy cooking! -Char
  • Susan R
    Susan R
    I’m not one for mushrooms— what can I substitute?
  • Sandy S
    Sandy S
    Hi Susan, Roasted Red Pepper Pesto doesn't require any mushrooms, so you are good to go! Cheers, Sandy
  • Mohammad A
    Mohammad A
    you can use eggplant instead of mushroom

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