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Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Sweet red peppers puréed with savory sun-dried tomatoes, fresh herbs and toasted pecans. Toss in a handful of Parmesan along with a drizzle of rich olive oil and you’re on your way to one outstanding pesto.

This is a variation on a recipe from the folks at Vitamix, and not only is it quite delicious it’s quick and easy.

Start with roasted red peppers. Subtly sweet, red peppers can be roasted over a flame or in a hot oven. Then they’re steamed inside a bag, allowing the outer skin to be easily removed, exposing the flesh of these lovely peppers.

Or simply take a quick route and pluck a jar full of these bright red gems off the shelf at the market.

And you might think sun-dried tomatoes are a throwback to a previous decade, but their rich, intense flavor adds a wonderful depth to this sauce. Fresh basil and parsley bring that touch of herbal brightness any good pesto needs.

Top it off with a beautiful extra-virgin olive oil, garlic, Parmesan cheese and nuttiness from toasted pecans.

Other than a quick sauté of the garlic cloves, there’s no cooking involved. Toss everything in the blender and in less than a minute this sauce is ready. Serve it on a toasted baguette for a quick appetizer, alongside grilled lamb chops or one of my favorites – on top of hot pasta for a meal that’s on the table in no time! With hot weather and busy schedules it’s hard to beat this “no-cook” pesto sauce.

Roasted Red Pepper Pesto

½ cup plus 1 tablespoon extra-virgin olive oil, divided

2 to 3 large cloves of garlic

1 jar roasted red peppers, 12-ounce – drained, about 1 cup

1 jar sun-dried tomatoes packed in oil, 8-ounces – drained with ¼ cup oil reserved, about ¾ cup tomatoes

1 cup fresh basil

½ cup fresh parsley

¾ cup toasted pecans

½ cup shredded Parmesan cheese

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Don’t skip this step. Raw garlic can overwhelm a dish, cooking brings out a milder, sweeter flavor. Pour 1 tablespoon of the olive oil into a small skillet and place over medium heat. Toss in the garlic cloves and sauté until they’re tender and lightly golden, about 10 to 12 minutes. If the garlic cloves are really large, cut them in half so they cook through.

Place the red peppers into a blender. Add the sautéed garlic along with the olive oil left in the pan.

Add the sun-dried tomatoes and the toasted pecans.

Toss in the basil and the parsley, the Parmesan cheese, the remaining cup of extra-virgin olive oil plus the ¼ cup reserved oil from the sun-dried tomatoes. Sprinkle in the kosher salt and pepper.

Process starting on low for about 10 seconds then on medium speed for about 30 seconds until the pesto is fairly smooth. Use the tamper inserted into the lid opening to keep the pesto moving into the blades as you process it.

Refrigerate any leftover pesto. Makes about 2-1/2 cups pesto sauce.

Roasted Red Pepper Pesto, courtesy of Preserving Good Stock

June 19, 2019
: Makes about 2-1/2 cups.

Sweet red peppers puréed with savory sun-dried tomatoes, fresh herbs and toasted pecans. Toss in a handful of Parmesan and toasted pecans and you’re on your way to one outstanding pesto.

By:

Ingredients
  • ½ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 to 3 large cloves of garlic
  • 1 jar roasted red peppers, 12-ounce – drained, about 1 cup
  • 1 jar sun-dried tomatoes packed in oil, 8-ounces – drained with ¼ cup oil reserved, about ¾ cup tomatoes
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • ¾ cup toasted pecans
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
Directions
  • Step 1 Don’t skip this step. Raw garlic can overwhelm a dish, cooking brings out a milder, sweeter flavor. Pour 1 tablespoon of the olive oil into a small skillet and place over medium heat. Toss in the garlic cloves and sauté until they’re tender and lightly golden, about 10 to 12 minutes. If the garlic cloves are really large, cut them in half so they cook through.
  • Step 2 Place the red peppers into a blender. Add the sautéed garlic along with the olive oil left in the pan.
  • Step 3 Add the sun-dried tomatoes and the toasted pecans.
  • Step 4 Toss in the basil and parsley, the Parmesan cheese, the remaining cup of extra-virgin olive oil plus the ¼ cup reserved oil from the sun-dried tomatoes.
  • Step 5 Sprinkle in the kosher salt and pepper.
  • Step 6 Process starting on low for about 10 seconds then on medium speed for about 30 seconds until the pesto is fairly smooth. Use the tamper inserted into the lid opening to keep the pesto moving into the blades as you process it.
  • Step 7 Refrigerate any leftover pesto.


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