Easy Homemade Red Pepper Pesto

This Red Pepper Pesto recipe will add a punch of vibrancy to your dishes. It’s not your typical bell pepper pesto, the star pepper here is the Marconi pepper- it has a balance of sweet, smoky, and spicy notes that will make your dishes taste better. This homemade pesto combines walnuts, fresh basil leaves, parmesan cheese, garlic cloves, and more!

The traditional pesto is a versatile sauce originating from Italy that can transform ordinary dishes into extraordinary ones. While the classic basil pesto is undeniably delicious, the red pepper pesto brings a unique twist to the table. I wanted something a bit sweeter, much richer in depth and flavor that I could use on sandwiches, pasta or simply enjoy with crackers. Marconi is one of my favorite peppers and I understand its flavor so well, that led me to create a sauce that’s not only easy to make but bursting with bold flavors.

What are Marconi Red Peppers?

Marconi Red Peppers aren’t your run-of-the-mill bell peppers. They are elongated tapered in shape reaching lengths of 8 to 12 inches, and sweet, and pack a powerful flavor that perfectly complements all the other ingredients. Their smoky undertones add depth, and the natural sweetness counters the heat, creating a well-balanced and irresistible pesto sauce. Their versatility in the kitchen allows them to be used in many things. You’ll find them in the store labeled as ‘sweet long peppers‘.

Why You’ll Love This Red Pepper Pesto

1. Flavor explosion: The combination of roasted red peppers, garlic, and Parmesan creates a symphony of flavors that will make your taste buds sing.
2. Versatile: This pesto isn’t just for pasta; it’s a fantastic companion for grilled meats, sandwiches, and even as a dip. Great for weeknight meals!
3. Quick and easy: With minimal ingredients and simple steps, this recipe is perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen. Just add all the ingredients in a blender or food processor and go!
4. Homemade goodness: Forget store-bought pesto; making it at home allows you to control the ingredients, ensuring a fresh and preservative-free sauce.
5. It’s a crowd-pleaser: Impress your friends and family with a unique twist on a classic favorite.

Ingredients you need to make red pepper pesto

• Roasted Marconi red peppers: These add a sweet and smoky flavor to the pesto. Prep them by removing the stalk, slicing them in halves, and de-seed.

• Garlic cloves: For that classic aromatic punch. Adjust the quantity based on your love for garlic.

• Parmesan Cheese: Adds a rich and salty kick resulting in a creamy pesto.

• Walnuts: Provides a nutty flavor and creamy texture.

• Fresh basil leaves: Enhances the overall freshness of the sauce.

• Extra virgin olive oil: Acts as the base, adding a smooth and luscious consistency. Use a good quality one.

• Salt and black pepper: Essential for seasoning, so don’t forget to taste and adjust. Also, the pepper helps cut across the sweetness of the pepper so the flavor of the pesto is balanced.

Ingredient Substitutions

• If Marconi pepper is unavailable, you can use roasted red bell peppers for a similar smoky flavor.
• Swap walnuts with pine nuts, almonds, or cashew nuts for a different nutty dimension. Keep in the result will be different from this recipe.
• Pecorino Romano is a great alternative to Parmesan. Use nutritional yeast for a vegan option.
• In a pinch, you can use dried basil, but fresh is recommended for the best flavor!

Step-by-step Instructions

1. Roast the peppers: Preheat your oven’s broiler. Cut the Marconi Red Peppers in half, remove seeds, and place them skin-side up on a baking sheet. Broil until the skin is charred and blistered.
2. Peel the peppers: Let the peppers cool to room temperature. Cover in a bowl with plastic wrap for 10 minutes then peel off the charred skin. It’s okay if a bit remains; it adds a smoky flavor.
3. Blend everything: In a food processor, combine the roasted peppers, garlic, pine nuts, Parmesan, basil, and a pinch of salt. Pulse until finely chopped. Add more cheese for a creamier pesto if you wish.
4. Stream in the olive oil: While the processor is running, gradually pour in the olive oil until the mixture reaches a smooth, creamy consistency.
5. Taste and adjust: Taste your red pepper pesto and add more salt if needed. Blend again to incorporate.

How to make sure the recipe is a success

Ensuring the success of your red pepper pesto recipe involves a combination of careful preparation, attention to detail, and a bit of culinary intuition. Here are some tips to guarantee a delicious outcome:

1. Choose fresh ingredients: Start with high-quality, fresh ingredients. Vibrant Marconi Red Peppers, fragrant basil, and good-quality Parmesan can significantly impact the flavor.

2. Roast peppers properly: When roasting the Marconi Red Peppers, make sure to char the skin well. This adds a smoky flavor to the pesto. If using jarred roasted red peppers, drain them well to avoid excess liquid.

3. Balance the flavors: Taste as you go. Adjust the salt level gradually and remember that the Parmesan adds saltiness too. Balance the sweetness of the peppers with the savory notes of garlic and Parmesan.

4. Check texture: Achieving the right texture is crucial. Blend the ingredients until you get a smooth and creamy consistency. If the pesto seems too thick, you can add a bit more olive oil.

5. Gradual oil addition: When adding the olive oil, do it gradually while the food processor is running. This helps in emulsifying the oil making sure it’s silky and well-incorporated.

How to make pesto if you don’t have a blender or food processor

Traditionally, pesto is made using a mortar and pestle but modern tools have brought about an easy way to still achieve the same result. Here’s the step:

1. Chop the ingredients into smaller chunks for ease.
2. Place the chopped ingredients in a mortar.
3. Use the pestle to crush and grind the ingredients together.
4. Gradually add the olive oil as you continue to crush and mix.
5. Add more olive oil if needed and adjust the seasoning.
6. Continue crushing until you achieve the desired consistency.

How to use the roasted red pepper pesto

• Pasta sauce: Toss it with your favorite pasta for a quick and flavorful red pepper pesto pasta.
• Sandwich spread: Use it as a spread on sandwiches or wraps for a gourmet touch.
• Dip: Serve with veggies, crusty bread, or crackers as a delightful dip.
• Pizza sauce: use as a base sauce for your homemade pizza.

Variations and customization for red pepper pesto

• Spicy kick: Add a pinch of red pepper flakes for some heat.
• Adding sun-dried tomatoes: Include a handful for a tangy twist.
• Make a vegan red pepper pesto: Omit Parmesan or use a plant-based alternative.
• Toast the nuts: consider toasting them lightly before blending. This step enhances their natural flavors and adds a delightful nuttiness to the pesto.

How to store

To store red pepper pesto, transfer it to an airtight container or glass jar and cover the surface with a thin single layer of olive oil to create a protective seal. Refrigerate the container to prolong its freshness, and consume it within one week.

If you plan to keep it for an extended period, consider freezing it in ice cube trays or small portions for convenient thawing when needed. Before storing, ensure the pesto is at room temperature to prevent condensation inside the container. Always use clean utensils to scoop out the sauce and avoid introducing contaminants. Regularly check for any signs of spoilage, such as off odors or color changes, and discard if necessary.

FAQs about making homemade red pepper pesto