Red Pepper Pesto Sauce Recipe

This red pepper pesto sauce is a bright & fresh sauce made with roasted red peppers, basil, garlic, and olive oil. A delicious and flavorful sauce or dip, perfect to spread on a thick slice of garlic bread or toss with pasta.

This pesto without tomatoes is an easy red sauce that is made with fresh or jarred roasted red peppers. It’s the perfect addition to your next Spaghetti dinner, and so flavorful and delicious.

If you are a fan of fresh pesto sauce and want to try a little something new – this red pepper pesto is a flavor game-changer! This no-cook sauce uses roasted red bell peppers for a delicious and smoky taste, loaded with garlic and fresh basil for that classic pesto kick.

I love pesto everything, and have been wanting to test out a pepper pesto for a while – and this recipe did not disappoint!  You can use this red pepper pesto on anything that you would use traditional pesto with: salads, appetizers, pizza, or pasta. 

This Red Pepper Pesto Sauce Recipe Is:

• Bright
• Fresh
• Smoky
• Garlicky
• Tangy
• Delicious
• Loaded with Flavor
• Vegetarian, Gluten Free, Vegan, and Dairy Free

What’s In This Dairy Free Pesto with Peppers?

See the recipe card below for full ingredient amounts and recipe instructions!

• Garlic, Basil
• Bell Pepper: If you don’t have fresh peppers, sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
• White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives this recipe a really nice flavor.
• Extra virgin olive oil
• Walnuts: because YUM. I always stock up a few bags walnuts which are super cheap and a great value for the quality.
• Red Chili Pepper Flakes: for a little heat, which gives this sauce a nice touch.

How Do I Make Pesto with Peppers?

1. Roast the peppers – you can either use jarred roasted bell peppers, or make your own from scratch.  Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred.  Remove from oven, allow peppers to cool, and remove charred flesh.
2. Add Ingredients – to a food processor, add the bell peppers, basil, garlic, walnuts, chili flakes, and white vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste. 
3. Taste, and adjust seasoning as needed. Serve with bread, as a dip, or over pasta or pizza, and enjoy!

A No-Cook Pesto Recipe That’s Perfect for Summer

This no-cook red pepper pesto is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook.

I have a whole collection of recipes that require zero cooking at all, check them out here!  This pesto comes together in about 5 minutes, and doesn’t require the stove or microwave to make.

More Vegetable Pasta Sauce Recipes You’ll Love!

Creamy Vegan Lemon Pasta Recipe

White Wine Tomato Sauce Recipe

Cashew Alfredo Sauce Recipe

Creamy Tomato Eggplant Sauce Recipe

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Red Pepper Pesto

Kelly Jensen

This red pepper pesto sauce is a bright & fresh sauce made with roasted red peppers, basil, garlic, and olive oil. A delicious and flavorful sauce or dip, perfect to spread on a thick slice of garlic bread or toss with pasta.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Sauce

Cuisine American, Italian

Servings 8 servings

Calories 153 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 12 ounces roasted red peppers drained
• 1 cup basil leaves
• 2 cloves garlic
• 1/4 cup walnuts toasted
• 1 tablespoon white wine vinegar
• 1/2 teaspoon red chili flakes
• 1/2 cup olive oil
• Salt & Pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Roast the peppers – you can either use jarred roasted bell peppers, or make your own from scratch.  Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred.  Remove from oven, allow peppers to cool, and remove charred flesh.
• Add Ingredients – to a food processor, add the bell peppers, basil, garlic, walnuts, chili flakes, and white vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
• Taste, and adjust seasoning as needed. Serve with bread, as a dip, or over pasta or pizza, and mangia!

Video

Nutrition

Calories: 153kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 585mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 417IUVitamin C: 21mgCalcium: 28mgIron: 1mg

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