When I was at the grocery store I saw something new. They were “long peppers” and they looked very tasty. I tried one raw and it was very good and really sweet. They are perfect for snacking or in a salad. I had been meaning to try roasting my own peppers for a while and this was the perfect opportunity. And so I made roasted red pepper pesto.
Roasted Red Pepper Pesto on Penne
- 2 roasted red peppers
- 2 tablespoons fresh basil leaves (optional)
- 2 cloves garlic (chopped)
- 2 tablespoons pine nuts (toasted)
- 2 tablespoons parmigiano-reggiano (grated)
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- salt and pepper to taste
- Place everything into a food processor and puree.
- Serve on penne or gluten free penne and enjoy!
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Ruth Daniels says
I love the look and sound of this. So simple but so tasty – what could be better!
Thanks for sharing with Presto Pasta Night.
It look so tasty and I'll try it.How long could I keep the pesto?
I used to buy red pepper/capsicum pesto at the grocery store. This recipe is exactly what I was looking for. I made it the other night, and the flavors were incredible! Thanks for sharing the recipe.
I made this for the second time last night. So easy, fast and delicious! I used jarred roasted red peppers and we added some black olives and served with an arugula salad. Love your blog! I had the opportunity to visit Toronto this summer and enjoyed the city and food!
Kaye: I am glad that you enjoy it and Toronto! Toronto has a pretty good food scene!