Roasted Pepper Pesto Sauce

pepperpesto

Roasted Pepper Pesto sauce can be made with red, yellow or orange peppers, or any combination of them. Like my Basil Pesto, I like to make this and freeze in ice cube trays to have around whenever I want to make something with it. It goes well on vegetables, pasta or as the sauce base for a Roasted Pepper Pesto Pizza.

Roasting bell peppers is easy on a barbecue. They go directly onto the grill set at a low heat. Turn often until they are lightly charred on all sides. Place the hot, cooked peppers into a  paper bag and let them sit for about 30-60 minutes until they are cooled. The moisture in the bag helps the charred pepper skin to easily separate from the pepper.

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Roasted Pepper Pesto Sauce
Roasted Pepper Pesto sauce can be made with red, yellow or orange peppers, or any combination of them. Like my Basil Pesto, I like to make this and freeze in ice cube trays to have around whenever I want to make something with it.
pepperpesto2
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
cups
Ingredients
pepperpesto2
Instructions
  1. To roast the bell peppers, place them directly on the grill with the temperature set med-low. Turn often until all sides of the pepper are lightly charred. Place the cooked peppers into a paper bag on top of a dish. Set this aside to cool for 30-60 minutes.
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  2. While the peppers are cooling, toast the pine nuts. Add them to a dry frying pan over medium heat. Stir frequently since they can burn easily. Once they are lightly browned, put them into a bowl to cool.
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  3. Take the cooled peppers out of the bag and into the dish.
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  4. The charred skin on the peppers will remove easily.
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  5. Take out the stem and seeds as well.
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  6. Add the peppers to your food processor.
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  7. Blend until smooth.
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  8. Add the cooled, toasted pine nuts.
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  9. Add the olive oil, salt, pepper and garlic cloves.
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  10. Blend together.
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  11. Add the Parmesan cheese and continue to blend.
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  13. If you are making the pesto to freeze for future use, then add to an ice cube tray. Be sure to use an ice cube tray that has a silicone bottom. It makes it much easier to remove the pesto cubes once frozen. To remove the frozen cubes, add about an inch of hot water to your sink and put the ice tray on top for about 10 seconds at a time until you are able to push the silicone bottom up to remove the pesto.
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  14. To make with pasta, cook about 1 1/2 lb of pasta, add the sauce and serve immediately.
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