Roasted Red Pepper Pesto Recipe for Pasta, Sandwiches & Dips

This red pepper pesto is bright, textured, and perfect for elevating a weeknight pasta. Ready in under 30 minutes, it’s excellent spread on toasted bread, spooned over fish or chicken, or stirred into your favorite pasta.

Why make red pepper pesto?

Pesto is a versatile condiment with Italian roots, traditionally made with basil, pine nuts, and Parmesan. Red pepper pesto offers a flavorful twist: roasted peppers and sun-dried tomatoes create a sweet, savory base while basil and nuts add freshness and body. Use it as a pasta sauce, pizza base, sandwich spread, or dip—the possibilities are endless.

Ingredients for this recipe

• Pine nuts: neutral in flavor and color; a small amount goes a long way. Walnuts are a good, more affordable substitute.
• Olive oil: use a light, non-bitter extra-virgin olive oil.
• Sun-dried tomatoes: choose the ones packed in oil for better texture and flavor.
• Roasted red bell peppers: you can buy jarred roasted peppers or roast two peppers at home; peel, remove seeds, and drain excess liquid.
• Basil: fresh basil works best for bright flavor.
• See the recipe card below for exact measurements.

Recipe variations

• Pasta or grains: toss with any pasta shape, or use with farro, rice, or toasted pita.
• Nuts: swap pine nuts for walnuts for a deeper color and slightly earthier taste.
• Peppers: jarred roasted peppers are convenient; roasting your own gives a fresher flavor.
• Sun-dried tomatoes: prefer the oil-packed variety; dehydrated-only tomatoes are too dry for this application.
• Cheese: Parmesan is traditional; pecorino works too. To make it dairy-free, omit the cheese and add a touch more salt to taste.

How to make this recipe

1. Prep pasta (optional): If serving with pasta, begin cooking it according to package instructions. Reserve 1 cup of pasta water before draining.
2. Blend pesto: Add the roasted peppers, sun-dried tomatoes, nuts, basil, garlic, lemon juice, olive oil, Parmesan (if using), and salt to a food processor. Pulse until you reach a textured, cohesive sauce. Adjust salt and lemon to taste.
3. Toss with pasta: Add about 1 cup of pesto and half the reserved pasta water to drained pasta, tossing until the sauce evenly coats the noodles. Add more pesto or pasta water to reach your preferred consistency. Save any leftover pesto in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

Recipe tips

• Adjust consistency: If the pesto is too thick, add more olive oil or a splash of pasta water; if too thin, add more nuts or cheese.
• Save pasta water: Starchy pasta water helps thin the pesto and helps it adhere to the pasta for a silky finish.
• Store correctly: Keep pesto in an airtight container in the refrigerator. A thin layer of olive oil over the top helps preserve color and freshness.

Recipe pairings

• Sandwich spread: Use as a flavorful spread for sandwiches and wraps.
• Pizza base: Replace tomato sauce with red pepper pesto for an aromatic pizza.
• Grilled proteins and vegetables: Spoon over grilled chicken, steak, or roasted vegetables.
• Dipping sauce: Serve with toasted bread, crackers, or raw vegetables.
• Salad dressing: Thin with olive oil and use as a vibrant salad dressing.

Other pasta recipes you might like

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Baked Penne Pasta With Mozzarella

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Red Pepper Pesto

This red pepper pesto is elegant, flavorful, and full of texture. It brightens pasta, bread, and grilled dishes and comes together quickly.

Prep: 10 mins

Cook: 20 mins

Servings: 4

Equipment

• Small food processor (3–4 cup)

Ingredients

• 6 cups pasta (optional for serving)
• 1 cup pasta water (to thin the sauce and help it coat pasta)

Red Pepper Pesto

• 1 (15 oz) jar roasted red peppers, drained (or about 2 roasted bell peppers)
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes in oil
• 1/3 cup pine nuts (or walnuts)
• 1 1/2 cups fresh basil
• 1/2 tsp kosher salt
• 2 garlic cloves
• 2 tbsp fresh lemon juice
• 1/4 cup Parmesan, plus more for garnish (optional)

Instructions

1. If serving with pasta, cook pasta according to package directions and reserve 1 cup of pasta water. Drain the pasta when done.
2. Add all pesto ingredients to a food processor and blend until combined but still textured. Taste and adjust salt and lemon.
3. Toss about 1 cup of pesto with the pasta and half the reserved pasta water, mixing until the pasta is evenly coated. Add more pesto or water to reach your desired consistency. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Notes

• About 2 bell peppers if roasting yourself, or one full jar drained if using jarred peppers.
• Walnuts are a fine substitute for pine nuts.
• Leftovers keep up to 4 days refrigerated or up to 2 months frozen.

Nutrition

Serving: 1.5 cup with pasta | Calories: 343 kcal | Carbs: 26 g | Protein: 9 g | Fat: 26 g | Fiber: 7 g. (Nutrition is an approximation.)

Additional info

• Author: Bailey Rhatigan
• Prep time: 10 minutes
• Cook time: 20 minutes
• Course: Sauces & Dressings
• Cuisine: Italian
• Servings: 4
• Calories: 343
• Keywords: 15 minute, dips, pasta

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