First, prepare your mise en place.
If using jarred red peppers, strain and rinse well.
Using a food processor, add the roasted red peppers and pulse with the rest of the ingredients, except the parsley, until the mixture is coarsely puréed.
Add the fresh parsley or basil, and other herbs if you choose, and pulse a few times quickly to blend.
26 Comments
Adam W•
If I don't have a good processor what can I use to complete recipe successfully?
Hi there Adam and thanks for your question. Honestly, I often make this pesto and others like it without pulsing in a food processor - rather, I rough chop with my Chef's Knife for a more rustic feel, texture, appearance, etc. It's a great way to go! I hope this helps Adam - all the best and thanks for learning with Rouxbe! Chef Kirk
I love mine to be chunkier then this recipe called for pine nuts i placed in a pestle and broke up the rest of ingredients i chopped finely. Every bite had a different flavor.
Hi Kristi and thanks for your question. Indeed, you can freeze this recipe but I've found that it does take on a bit of moisture so when I thaw, I tend to like to strain it a bit before serving. I hope this helps. Thanks for cooking with Rouxbe! Chef Kirk
Hi Ben - thanks for your question. I've made this pesto with capers instead of olives in the past and it turned out really nice - still had the brine I craved but no olives. Let me know what you think. All the best, Chef Kirk
Hello there Oleg,
This pesto has a mild acidity level and that leaves me utilizing it within 5-7 days although freezing in small batches may be a possibility to extend having it available.
Enjoy, Brian
Hello there Zeina, the recipe you are looking at currently is very similar to relish in a sense. There is no oil utilized nor is there a need for it to be blended. You can certainly incorporate an oil in the blending process for your own preference. Enjoy
Hi Janifer,
You can just leave them out. They add salt to the pesto so you will likely want to add a bit of sea salt if you include that in your diet. Lauren
Hi Sonia, I agree with you 100%. I like to add extra parsley to mine. This recipe for Roasted Red Pepper Pesto is truly delicious and so versatile. It's great with pasta, as a topping for crostini or bruschetta, or even as a vegetable dip. Always good to make a batch. Thanks for your kind words! Happy cooking! -Char
Kirk B •Hi there Adam and thanks for your question. Honestly, I often make this pesto and others like it without pulsing in a food processor - rather, I rough chop with my Chef's Knife for a more rustic feel, texture, appearance, etc. It's a great way to go! I hope this helps Adam - all the best and thanks for learning with Rouxbe! Chef Kirk
Debbie S •I love mine to be chunkier then this recipe called for pine nuts i placed in a pestle and broke up the rest of ingredients i chopped finely. Every bite had a different flavor.
Dianne W •Thank you for the suggestion of capers. My husband doesn’t care for olives but loves capers.
Brian S •Hello there Oleg, This pesto has a mild acidity level and that leaves me utilizing it within 5-7 days although freezing in small batches may be a possibility to extend having it available. Enjoy, Brian
Lauren L •HI Grace. Absolutely. Any mushrooms that you like would work here. Trust your palate as you create your own version! Lauren
Char N • Rouxbe Staff •Hi Sonia, I agree with you 100%. I like to add extra parsley to mine. This recipe for Roasted Red Pepper Pesto is truly delicious and so versatile. It's great with pasta, as a topping for crostini or bruschetta, or even as a vegetable dip. Always good to make a batch. Thanks for your kind words! Happy cooking! -Char
Sandy S •Hi Susan, Roasted Red Pepper Pesto doesn't require any mushrooms, so you are good to go! Cheers, Sandy