Roasted Red Pepper Pesto

This Roasted Red Pepper Pesto is bursting with Summer flavor. The char grilled red bell peppers give the sauce a rich depth of flavor and the basil and nutritional yeast add a bright touch of Summer.

*Originally published June 16, 2021 and updated with new copy and photos 5/19/22.

One of my favorite things in Summer is taking advantage of all the fresh vegetables of the season. I love to garden and cultivate my vegetables. I love the brightness of Summer foods. It almost makes the weather bearable. This Roasted Red Pepper Sauce is Summer in a jar.

The char roasted red bell peppers are added to a food processor with fresh basil, garlic, and a few other ingredients. You would be amazed at how much flavor this little sauce packs!

For some other delicious recipes, check out this Pesto with Almonds, this Thai Basil Pesto, this Tangy and Delicious Pineapple BBQ Sauce, this Vegan Cajun Pasta or this Warm Basil Pesto Potato Salad!

Jump to:

• Why This Roasted Red Pepper Pesto Is So Great
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top Tips
• Want more recipes? Check out some of these:
• Roasted Red Pepper Pesto
• Food Safety

Why This Roasted Red Pepper Pesto Is So Great

• This Roasted Red Pepper Pesto has such a complex and deep flavor!
• This recipe only takes about 5 minutes to make. 
• The charred bell peppers, fresh basil, and nutritional yeast complement the slight nuttiness from the cashews. 
• This pesto recipe is gluten-free, dairy-free, and vegan. 
• Roasted Red Pepper Pesto pairs well with any dish you would normally put pesto in!

Ingredient Notes

• Nutritional Yeast- To keep this recipe dairy-free, we use nutritional yeast. Nutritional yeast has a great cheesy flavor and in this recipe, it will be replacing the parmesan cheese. You can find nutritional yeast in the bulk aisle or the health food aisle.
• Basil-Fresh basil works best in this recipe, you will not want to use dried basil. We will be needing a lot of basil to make this pesto so make sure you get quite a bit. I love making this in the summertime and growing my own basil in my garden.
• Roasted Red Bell Peppers-The roasted red bell peppers are the game changer in this dish. Make sure to get the kind that is in the jar. You can roast your own in the oven or on the grill but it will take a lot longer and the ones in the jar are more convenient.
• Cashews-Regular pesto normally contains pine nuts, however, pine nuts are expensive! This pesto uses cashews to replace of the pine nuts, same nutty profile, less money out of your pocket!

See the recipe card for the full ingredient list and quantities.

Instructions

• Drain the jar of Roasted Red Bell Peppers and add all ingredients to a food processor or high speed blender.
• Puree until smooth and enjoy!

Substitutions

• Roasted Red Bell Peppers - Feel free to make your own roasted red bell peppers by charring the red bell peppers on a grill.
• Cashews - You can swap the cashews for other types of nuts or make this nut-free by using sunflower seeds instead!
• Olive Oil - Try using a different neutral oil like avocado oil in place of olive oil.

Variations

• Walnuts -Walnuts are a great swap if you don't have cashews on hand!
• Sun-Dried Tomatoes - Try swapping out the roasted red bell peppers with sun-dried tomatoes for a fun twist on the recipe!
• Thai Basil - Make this fun by trying different basil varieties! I love using Thai Basil occasionally!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Food Processor
• Mixing Bowls
• Spatula

Storage

Store this pesto in an airtight container for up to one week in the fridge. Additionally, you can freeze this pesto for up to three months. One of my favorite things to do is to freeze this pesto in ice cube trays, that way I can just pop it out when I want to use it!

Top Tips

• After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
• Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
• If you don't have a food processor, you can make this instead in a high-speed blender!
• It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!

Want more recipes? Check out some of these:

• Vegan Peanut Butter Chocolate Chip Cookies
• Crunchy Thai Quinoa Salad
• Vegan Egg Roll in A Bowl
• Chipotle Lime Sauce

Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.