Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Tags: Dips | Spreads Pasta
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Would you eat this mouthwatering roasted red pepper pesto with pasta or as a spread on a bread?


400 g
red bell pepper
60 ml
olive oil
1 tbsp
lemon juice
garlic cloves
1 handful
basil leaves
1 handful
Parmesan cheese, grated
1 pinch/es of
black pepper
1 pinch/es of
400 g
For serving:
basil leaves


  • Warm up oven to 250 C.
  • Cut the peppers lenghtwise in half. Remove the seeds.
  • Place the peppers cut side down on a baking sheet. Roast for about 30 minutes or until skins are are charred.
  • Cover the peppers with foil and let cool down. Peel off the skins and discard them.
  • Place all the pesto ingredients into food processor and run until smooth. 
  • Serve with pasta or as a spread on a bread.
  • Allergene_Egg