Roasted Red Pepper Pesto

Name: Roasted Red Pepper Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 3 T Olive Oil; 12 oz jar Roasted Red Peppers, seeds removed; 3 T pine nuts; 2 cloves garlic; 3 T Parmesan; 1 c fresh basil leaves; Salt and Pepper to taste

February 14, 2018 | Jump to Recipe

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Roasted Red Pepper Pesto. YESS. You Heard me. Gimme ALLLL the Pesto.

Making my own Pesto has become one of the greatest things ever, and i’m fairly certain I will never buy store bought pesto again. Not that you can’t get absolutely delicious store bought pesto (I promise I wont judge you if you will never NOT buy store bought pesto), but the homemade stuff is not only 100 times more fresh- it’s also soo easy! It seriously takes less than 10 minutes and can be used in so many different things.

I love making a batch on Sunday or Monday, and storing in the fridge for the week. That way, you can whip it out for a quick weeknight pasta dish, put it on toast with eggs in the morning, or even top grilled meats and veggies. It jazzes up the meal in an instant, and like I said, the possibilities are endless. You can put it in pastas, toast, pizzas, grilled meats, fish, veggies, eggs, cheese, etc. etc. etc.

If you’ve never made your own pesto, I totally get it. It sounds a little intimidating, but just trust me on this one and give it a whirl. You will thank me later!

Roasted Red Pepper Pesto

Print Recipe

Delicious Roasted Red Pepper Pesto.

Prep Time: 10 mins
Total Time: 10 mins

Ingredients

3 T Olive Oil
12 oz jar Roasted Red Peppers, seeds removed
3 T pine nuts
2 cloves garlic
3 T Parmesan
1 c fresh basil leaves
Salt and Pepper to taste

Scale

Instructions

Combine all ingredients in your blender or food processor, and blend slowly until smooth and creamy. Salt and Pepper to taste.
Store in an airtight container in the fridge for up to 5 days.
Put on pasta, pizza, toast, eggs, etc. etc.!!
Enjoy!!