Roasted Almond and Red Pepper Pesto
This vibrant roasted almond and red pepper pesto is inspired by Mediterranean flavors, offering a smoky-sweet twist on the classic pesto. By blending tender roasted peppers with toasted almonds, garlic, and a hint of lemon, you’ll create a versatile sauce or spread that enlivens any dish, from pasta to crostini.
Ingredients
- 2 whole red bell peppers fresh, about medium-sized
- 1 cup almonds raw or lightly toasted
- 2 cloves garlic peeled
- 2 tablespoons extra-virgin olive oil high-quality recommended
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- ½ whole lemon, juiced for brightness
Instructions
- Preheat your oven to 200°C (400°F). Rinse and dry the red bell peppers, then place them on a parchment-lined baking sheet.
- Lightly drizzle olive oil over the peppers and roast for about 15 minutes, or until the skins start to blister and char slightly on the edges.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap to steam for 5 minutes—this helps loosen the skins for easier peeling.
- Meanwhile, warm a small skillet over medium heat. Toast the almonds for 3–4 minutes, stirring frequently until they become fragrant and lightly golden.
- Peel away and discard the skins from the roasted peppers; remove the seeds and stems. Roughly chop the peppers into pieces.
- In a food processor or blender, combine the chopped peppers, toasted almonds, garlic, Parmesan cheese, salt, pepper, and lemon juice.
- Pulse a few times to break down the ingredients, then stream in the olive oil while blending. Continue to blend until you achieve a creamy, slightly textured pesto.
- Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
Notes
Chef’s Tips:
- For a vegan version, substitute the Parmesan cheese with 2 tablespoons of nutritional yeast.
- If you don't have fresh peppers, jarred roasted peppers work as well—just make sure to drain them before use.
- Toss this pesto with your favorite pasta or gnocchi.
- Spread it on crusty bread for a vibrant appetizer, garnishing with a few toasted almonds on top.
- Pair it with crisp white wine or a light rosé to complement the smoky-sweet flavor.
- This recipe draws upon Mediterranean cuisine, known for its celebration of fresh produce paired with nuts and olive oil. The roasted peppers bring a sweet, slightly smoky depth, contrasting the nutty taste of almonds. Historically, pesto has evolved across various regions; this version adapts the concept beyond traditional basil for a colorful, rich flavor profile.
Nutrition
Calories: 298kcalCarbohydrates: 9gProtein: 10gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 5mgSodium: 401mgPotassium: 283mgFiber: 5gSugar: 2gVitamin A: 71IUVitamin C: 1mgCalcium: 155mgIron: 1mg
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