Roasted Red Pepper and Walnut Pesto


This is not the first pesto to make an appearance on this blog and there is a reason for this. Pesto sauces are an interesting and delicious deviation from the typical tomato sauce. I love them because their use is not limited to coating pasta. Use this in a wrap, as pizza sauce, to flavour meats, or make salad dressings….the list goes on.

I do admit, we usually eat this particular pesto as the original recipe suggests; with pasta, kale (or Swiss chard), and feta cheese. I encourage you all to try this…but I also encourage you to step outside the pasta box and take this pesto sauce to a new place.


3 red peppers, roasted * (see below)
1/3 to ½ cup chopped walnuts
1 tablespoon olive oil (or more, for a looser consistency)
2 cloves garlic
1 small handful basil leaves
½ teaspoon red pepper flakes
Salt and pepper


  1. Combine all ingredients in food processor and run until smooth.  It’s that easy.

*I have made this successfully with both home roasted and jarred roasted red peppers (packed in water, not oil). To roast at home:

  1. Preheat the broiler. Move the oven rack to the top shelf (or 2nd if your peppers are too large that they touch the element!…been there!) Line a baking sheet with foil and place the peppers on the pan in the oven
  2. Turn occasionally until all sides are charred.  Don’t be afraid of the burn. This will take about 20 minutes. Remove from oven and place the peppers in a glass bowl, covered with plastic wrap. Let sit for about 15-20 minutes to allow the skins to ‘steam’
  3. Carefully remove the skins and de-seed the peppers. Ready for use!


Source: Slightly adapted from Annie’s Eats


4 thoughts on “Roasted Red Pepper and Walnut Pesto

  1. Pingback: Pizza with Roasted Red Pepper Pesto, Kale & Feta |

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