Roasted red pepper pesto is a fabulous, flavourful, contemporary Italian pesto recipe that is perfect with pasta, bruschetta, and even white meat or fish. It also makes a great dip!
History
Red peppers are very popular in Italy, and I’m totally addicted to roasting them and then using them in all kinds of recipes, such as soups, omelets, quiches, and pasta sauces! Roasting the peppers really brings out the flavor and is so much healthier than frying them. Using red peppers in pesto has become quite popular here in Italy.
Some people make roasted red pepper pesto with the addition of ricotta or sun-dried tomatoes. I used walnuts, but you can also find this pesto made with almonds and pine nuts. There are also Italian recipes for red pepper pesto made with uncooked peppers. However, I think I prefer them roasted.
Apart from the roasted peppers, I used some basil leaves, grated Parmigiano cheese, extra virgin olive oil and walnuts for this roasted red pepper pesto. The resulting sauce was so delicious! And it’s so easy to make!!
Ingredients
Pasta: I used casarecce from Valle del Grano, which is a Sicilian brand known for its quality. This is actually one of my Sicilian hubby’s favorite pasta brands. Additionally to dried casarecce, homemade casarecce, fusilli, penne, or even gnocchi also make excellent substitutes and pair beautifully with the roasted red pepper pesto.
Red Bell Peppers: Choose firm, bright-colored peppers for the best flavor.
Walnuts: These nuts add a rich, earthy base to the pesto. If walnuts are unavailable, almonds or pine nuts can be used as alternatives.
Basil Leaves: Add a fresh and herby flavor that complements the sweetness of the peppers in the pesto.
Parmigiano Reggiano: Adds a rich salty and umami depth to the pesto. For a vegetarian version, look for Parmesan cheese that specifies it’s made without animal rennet.
Garlic: A little goes a long way; one to two cloves is just enough to infuse the pesto with its characteristic sharpness without overwhelming the other ingredients.
Extra Virgin Olive Oil: Choose a high-quality extra virgin olive oil for the best flavor.
Expert Tips
Perfecting Roasted Peppers: To get the best flavor out of your red bell peppers, roast them until the skins blister and start to blacken. This process not only makes the skins easier to peel but also intensifies the peppers’ natural sweetness and adds a slightly smoky flavor, which is key for a roasted pepper pesto.
Blending for Texture: When making the pesto, aim for a slightly robust texture, which will enhance the mouthfeel. Pulse the ingredients in stages, checking the consistency as you go, to avoid overprocessing.
Step by Step Instructions
1) Preheat the oven to 180°C (355°F).
2) Place the cleaned red bell peppers on a baking tray lined with parchment paper. Drizzle lightly with olive oil and roast in the preheated oven for 20-25 minutes, or until the skins begin to blacken and blister.
3) Remove from the oven and allow to cool slightly.
Tip: Place the peppers in a plastic food bag for 15 minutes to make peeling easier.
4) Peel the skin of the red peppers and cut into pieces.
5) In a blender, combine the walnuts and garlic. Pulse until the pieces are finely chopped. Add the roasted pepper pieces, basil leaves, half of the grated Parmigiano Reggiano cheese, and a drizzle of olive oil. Pulse again until the mixture is evenly blended but retains some texture. If the pesto seems too dry, add a little more olive oil. Season with salt and black pepper to taste. Now your red pepper pesto is ready!
6) Fill a large pot with water and bring to a boil. Add salt to the water and bring it to a boil again. Cook the pasta until al dente, according to the package instructions. Reserve a cup of the pasta cooking water, then drain the pasta and return it to the pot.
7) Add the roasted red pepper pesto to the cooked pasta. If the mixture seems too dry, add a bit of the reserved pasta cooking water to achieve the desired consistency. Mix well.
8) Serve the pasta immediately, topped with additional grated Parmigiano Reggiano cheese and chopped fresh parsley.
Storage and Leftovers
For the Roasted Red Pepper Pesto Only:
Refrigeration: Transfer the freshly made pesto to an airtight container and store it in the refrigerator. Properly stored, the pesto will remain fresh for up to 5 days.
Freezing: To freeze pesto for longer-term storage, spoon it into a freezer bag, expel as much air as possible before sealing, and lay it flat in the freezer. Pesto stored this way can be kept for up to three months. Thaw in the refrigerator overnight before use.
Storing the Pesto with Pasta:
Storage: Allow any leftover pesto pasta to cool to room temperature before storing. Transfer the cooled pasta to an airtight container and store it in the refrigerator. It can be kept for up to 3 days.
Reheating: For reheating, place the pasta in a microwave-safe container and cover it. Heat on medium power for two minutes, then stir to distribute the heat evenly. Continue heating in 30-60 second intervals, stirring between each, until the pasta is thoroughly heated.
Alternatively, the pasta and pesto can be enjoyed cold from the refrigerator.
FAQs
While they are hot, place them in a sealed plastic bag or cover them with plastic wrap for about 15 minutes. The steam helps loosen the skin, making it easier to peel off with your fingers or a small knife.
If the pesto is too thick, you can thin it by adding more olive oil until you reach the desired consistency. If it’s too thin, pulse in more grated Parmesan or nuts to thicken it.
This pesto can be made vegetarian by substituting the Parmigiano Reggiano with a vegetarian-friendly cheese alternative that does not use animal rennet. Traditional Italian Parmigiano Reggiano is made with animal rennet, which is not suitable for vegetarians.
You can also put this roasted red pepper pesto on pizza, eat it on bread and add a little to grilled, baked or fried fish before serving! Alternatively, it can be used to fill pasta such as cannelloni if you add some ricotta to give it more bulk and of course you can eat it with other types of pasta.
More recipes with sweet peppers to try:
If you do try this roasted pepper pesto recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
This recipe was originally published in 2017 but has been updated with new photos and text.
Roasted Red Pepper Pesto with Pasta
Roasted red pepper pesto is a fabulous, flavourful, contemporary Italian pesto recipe that is perfect with pasta, bruschetta, and even white meat or fish. It also makes a great dip!
Ingredients
- 14 oz pasta I used casarecce made by Valle Del Grano Sicily
- 3-4 red bell peppers washed, tops and seeds removed
- 1-2 small garlic cloves peeled and cut into pieces
- extra virgin olive oil as required
- 3 ½ oz walnuts shelled
- 1 handful fresh basil leaves
- 3 ½ oz Parmigiano Reggiano grated. Vegetarians will want to use vegetarian cheese.
- salt for pasta and to taste
- ground black pepper to taste
- fresh parsley chopped
Instructions
-
Preheat the oven to 180°C (355°F).
-
Place the cleaned red bell peppers on a baking tray lined with parchment paper. Drizzle lightly with olive oil and roast in the preheated oven for 20-25 minutes, or until the skins begin to blacken and blister.
-
Remove from the oven and allow to cool slightly.
-
Peel the skin of the red peppers and cut into pieces.
-
In a blender, combine the walnuts and garlic. Pulse until the pieces are finely chopped. Add the roasted pepper pieces, basil leaves, half of the grated Parmigiano Reggiano cheese, and a drizzle of olive oil. Pulse again until the mixture is evenly blended but retains some texture. If the pesto seems too dry, add a little more olive oil. Season with salt and black pepper to taste. Now your red pepper pesto is ready!
-
Fill a large pot with water and bring to a boil. Add salt to the water and bring it to a boil again. Cook the pasta until al dente, according to the package instructions. Reserve a cup of the pasta cooking water, then drain the pasta and return it to the pot.
-
Add the roasted red pepper pesto to the cooked pasta. If the mixture seems too dry, add a bit of the reserved pasta cooking water to achieve the desired consistency. Mix well.
-
Serve the pasta immediately, topped with additional grated Parmigiano Reggiano cheese and chopped fresh parsley.
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Notes
Alternatively, it can be used to fill pasta such as cannelloni if you add some ricotta to give it more bulk and of course you can eat it with other types of pasta.
Using casarecce is not a rule! Fusilli are great too or tagliatelle and even gnocchi are a yummy pesto partner!
This recipe can also be made with homemade casarecce.
Nutrition
Calories: 663kcalCarbohydrates: 87gProtein: 25gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 448mgPotassium: 569mgFiber: 7gSugar: 7gVitamin A: 3042IUVitamin C: 115mgCalcium: 274mgIron: 3mg
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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?
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