Roasted Pepper Pesto: Easy, Creamy Sauce for Pasta, Crostini, and More

This roasted pepper pesto is a sweet, smoky, and creamy Italian-inspired sauce that will add vibrant color and bold flavor to your meals. Made with roasted bell peppers, toasted nuts, basil, and Parmesan, it’s perfect for tossing with pasta, spreading on crostini, or stirring into dips. With minimal prep and simple ingredients, this versatile pesto is a delicious way to brighten up everyday cooking.

What Is Roasted Pepper Pesto?

Roasted pepper pesto is a colorful twist on traditional basil pesto, replacing most of the basil with roasted bell peppers. Blended with nuts, olive oil, garlic, and cheese, it has a velvety texture and a rich, slightly smoky flavor. You can use any color bell pepper, but red and yellow give the sweetest taste and brightest color.

Why Everyone Will Love This Recipe

• Smoky-sweet flavor from roasted peppers
• Versatile — works for pasta, sandwiches, and appetizers
• Easy to make with pantry staples
• Naturally vegetarian and easy to make vegan
  Freezer-friendly for meal prep

Pro Tips for Success

• Roast peppers until skin is charred for the best smoky flavor. Let them steam under cover to peel easily.
• Use a mix of red and yellow peppers for a colorful sauce.
• Toast the nuts before blending to deepen their flavor.
• Adjust olive oil as needed for your preferred consistency.
• Add fresh basil or parsley for extra aroma and freshness.

Frequently Asked Questions

Can I use jarred roasted peppers?

Yes. Jarred peppers are a great shortcut — just drain them well before blending to avoid a watery pesto.

What nuts work best?

Pine nuts create a classic creamy texture, while almonds or walnuts give a more rustic, earthy flavor. A blend of nuts also works well.

Can I make it vegan?

Absolutely. Omit the cheese and add an extra tablespoon of nuts or a teaspoon of nutritional yeast for a cheesy flavor.

How long does it last in the fridge?

Stored in a sterilized jar with a thin layer of olive oil on top, it will last up to 3 days in the fridge.

Can I freeze it?

Yes. Freeze in small portions (like in an ice cube tray) for up to 3 months. Thaw in the fridge and stir before using.

How can I use roasted pepper pesto?

Toss it with pasta, spread on toasted bread, mix into cream cheese for a dip, or use as a sauce for grilled meats and fish.

How to Store

Store the pesto in a clean jar, pressing down to remove air pockets. Cover the surface with a thin layer of olive oil, seal, and refrigerate for up to 3 days. For longer storage, freeze in airtight containers.

How to Freeze

Spoon the pesto into small freezer-safe containers or an ice cube tray for portion control. Once solid, transfer cubes to an airtight freezer bag. Keep frozen for up to 3 months. Thaw in the refrigerator overnight and stir well before serving.

How to Make Roasted Pepper Pesto

Step 1

Step 1

Preheat your oven to 200 °C (400 °F). Place the whole peppers on a baking sheet and roast for about 30 minutes, turning halfway, until the skins are charred and the flesh is soft.

Preheat your oven to 200 °C (400 °F). Place the whole peppers on a baking sheet and roast for about 30 minutes, turning halfway, until the skins are charred and the flesh is soft.

Step 2

Step 2

Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds and stems.

Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds and stems.

Step 3

Step 3

Place the roasted pepper flesh in a blender or food processor with the toasted nuts, garlic, basil, cheese, and salt.

Place the roasted pepper flesh in a blender or food processor with the toasted nuts, garlic, basil, cheese, and salt.

Step 4

Step 4

Pulse a few times, then slowly stream in the olive oil while blending until you reach a smooth, creamy consistency. Taste and adjust seasoning.

Pulse a few times, then slowly stream in the olive oil while blending until you reach a smooth, creamy consistency. Taste and adjust seasoning.

Step 5

Step 5

Transfer the pesto to jars, drizzle a little olive oil on top, and store in the fridge or freezer until ready to use.

Transfer the pesto to jars, drizzle a little olive oil on top, and store in the fridge or freezer until ready to use.