Roasted Red Pepper Pesto
A vibrant and sweet alternative to traditional herb-based pesto
Why This Recipe Works
This pesto offers a naturally sweet and robust profile that provides a colorful change of pace from traditional basil versions. If you are using jarred peppers, rinsing and drying them well is essential to keep their brine from sharpening the flavor of the finished sauce.
Instructions
Pulse the aromatics: combine the peppers, parsley, toasted garlic, shallot, and thyme in a food processor. Process in short bursts until the mixture is finely and evenly chopped, about 10 pulses—the pieces should be uniform but not yet a paste.
Emulsify the sauce: with the processor running, slowly pour the olive oil through the feed tube in a thin, steady stream. Continue processing until the pesto is smooth and has a glossy, emulsified texture.
Finish with cheese: add the Parmesan and pulse just until incorporated. Taste for seasoning and serve immediately with pasta or over roasted vegetables while the flavors are bright.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezing is not recommended as the texture may change.
Can I make this ahead of time?
The pesto can be made 2-3 days in advance. Store in an airtight container in the refrigerator.
What substitutions can I make?
- roasted red bell peppers: jarred roasted red peppers, rinsed and dried
