Roasted Red Pepper Pesto

It has been quite a while since I’ve posted a recipe on here! Can you believe I made this pesto back in April and am just now getting around to blogging about it? I would like to blame work, but alas, I have been on summer break since early June. What a nice summer it has been, however. I’ve been reading, cooking, and (sometimes) working out. I’ve met with blogger friends and am so excited to meet two more soon! Abby and Suzanne, here I come! πŸ˜€

Now here is my recipe for red pepper pesto. It is soo good. I will confess to eating spoonfuls of it while I was taking pictures. Also, this recipe is a prelude to my next recipe. I’ll show you how I used this pesto once I get around to editing and writing up the post. Which I hope to by the end of this week! Wish me luck!! πŸ™‚


Roasted Red Pepper Pesto


  • 1 cup roasted red peppers, packed
  • 2 cloves garlic
  • 1/4 cup walnuts
  • 1/4 cup basil leaves
  • 1/3 cup grated parmesan
  • 1/2 cup olive oil
  • salt and pepper, to taste


Combine all ingredients minus the olive oil in a food processor. Pulse several times. Turn the processor on and slowly drizzle in the olive oil. Season with salt and pepper as needed.


Simple ingredients, yet big flavor.
Simple ingredients, yet big flavor.
The roasted red peppers make this pesto so pretty.
The roasted red peppers make this pesto so pretty.
Ready to go for a spin!
Ready to go for a spin!
Jar full of orange-y goodness!
Jar full of orange-y goodness!
Yes, eat this by the spoonful. I won't judge. ;)
Yes, eat this by the spoonful. I won’t judge. πŸ˜‰
Bailey promises not to either. :P
Bailey promises not to either. πŸ˜›


  1. I was just thinking to myself yesterday, when is she going to start posting recipes again! This one’s a beauty, looks delicious, and super versatile. I can see it as a soup, as a marinade, as a sauce of course, as a dip, and . . . my favorite . . . eaten with a spoon . . . perhaps you could bottle it a la Sir Kensington’s?

  2. Hi Patty! This looks soooo good with all that color. We are on the same wavelength this week – I just posted a gypsy pepper dip I made. Something about the abundance of summer veggies makes me want to make pestos and dips all the time and now I’m going to add your recipe to my list! I can’t wait to see what you used this pesto for. Bailey is so cute! xx

    • I have lots of recipes on my blog, Suzanne! I didn’t plan on taking two months off, but I’m glad I did! Also, may I please have your email? We’ve nailed down the dates we’ll be in NY. Do you think you’ll be free for lunch Sunday August 10th??

  3. This looks so good, Patty–I could definitely eat it by the spoonful! πŸ™‚ And Bailey is looking as adorable as ever in those photos!

  4. I love making pestos and am yet to make a red one. It looks delicious. These two photos of Bailey are just too cute! By the way did you get to check out the day/flight/etc? You know what I mean! πŸ˜‰

  5. Hey I make this too!! Well a version of this…roasted red bell pepper sauce with pasta….Its absolutely delish..will have to make this pesto next…and such pictures…. Oh my!! U hv got me drooling…drooling..n drooling some more! πŸ™‚

  6. Beautifully photographed, and especially tempting since it’s breakfast time, Patty. πŸ™‚ Earlier this year, we made homemade pesto using BΓ€rlauch, a type of wild garlic in Germany. Will be fun to give your recipe a whirl.

    And Bailey – he’s so photogenic. πŸ™‚

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