Red Pepper Pesto



Serving size

2 tablespoons
30 Minutes

This recipe can easily be multiplied and will keep well for about 3 – 4 days tightly sealed.

Red Pepper Pesto


2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers
2 Tbsp. Pine nuts
2 clove Garlic, raw (minced)
1/2 cup leaves, whole Fresh basil
1 ounce Parmesan cheese (grated)
2 Tbsp Water
1 Tbsp. Lemon juice
1 Tbsp. White wine vinegar
2 Tbsp. Olive oil


Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag.

Allow them to cool for 10 minutes.

After the peppers are cool, peel and seed them.

Place the peppers in a blender or mini chopper with the other ingredients and purée until smooth.

Chill until ready to serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a fantastic pesto, and like the others on this website (basil, dill, arugula, etc.), it is so versatile. You can use it on pizzas or as a sauce for pasta. It goes great on sandwiches and you can even flavor mashed potatoes with it. You can use roasted bell peppers from a jar if you don’t have time to roast the peppers yourself, just make sure to purchase roasted peppers that are not packed in oil.

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