Description
This Roasted Red Pepper Pesto is a flavorful and easy-to-make Italian sauce that combines the sweetness of roasted red peppers with fresh basil, garlic, toasted walnuts, and Parmesan cheese. Perfect for adding a vibrant touch to pasta, sandwiches, or as a dip.
Ingredients
Ingredients
- 1 (16 oz jar) roasted red peppers, rinsed and drained (about 2 cups)
- 1 cup packed fresh basil leaves
- 2 garlic cloves, minced
- ½ cup roasted walnuts
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ cup grated Parmesan cheese
Instructions
- Prepare the ingredients: Rinse and drain the roasted red peppers well to avoid a soupy pesto. Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned to enhance their flavor.
- Blend the base: Add the roasted red peppers, fresh basil leaves, minced garlic, toasted walnuts, olive oil, and salt into a blender or food processor. Blend until the mixture is smooth and thoroughly combined.
- Add Parmesan cheese: Add the Parmesan cheese to the blender and pulse for 10 additional seconds to combine it just right without overblending.
- Adjust seasoning and store: Taste the pesto and add more salt if needed. Transfer the pesto into an airtight container and refrigerate until ready to use.
Notes
- Rinse and drain the roasted red peppers to keep the pesto from becoming too watery.
- Use fresh basil leaves for the best flavor; dried basil will alter the taste significantly.
- Toast the walnuts to bring out a rich, roasted flavor.
- Salt helps break down the basil and enhances the overall flavor.
- Use quality olive oil as it greatly influences the taste of the pesto.
- Add Parmesan cheese last to avoid overprocessing and maintain texture.
