Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

This healthy and delicious pesto recipe will help pep up a boring dish.


  • 1 Medium Red Pepper
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Tablespoon of Crushed Almonds / Pine Nuts
  • 1 Tablespoon of Crushed Garlic Paste
  • 1 Teaspoon of Dried Oreganum (or finely chopped fresh Oreganum)
  • 1 Teaspoon of Powdered Parmesan
  • 1 Teaspoon of Smoked Paprika
  • 1/2 Teaspoon Chilli Flakes (optional)


  1. Line an oven tray with tinfoil.
  2. Place the red-pepper on the tinfoil and set the grill to high.
  3. While that is grilling, add the olive oil, Oreganum, Parmesan, Smoked Paprika, and optionally the chilli flakes to a container that is suitable to use a stick blender within.
  4. You will need to rotate the red-pepper so that it blackens on all sides.
  5. When the red-pepper is almost done, add the spoon of garlic paste to a clean area of the tinfoil.
  6. Once the redpepper is done remove it and the garlic. The garlic can go into the container with the rest of the ingredients, but leave the redpepper to cool.
  7. Once the redpepper is cool, peel off the blackened skin, scrape out the seeds and add it to the other ingredients.
  8. Use a stick blender on the mixture to smoothish.
  9. Stir in the crushed almonds.
  10. Store in a sealed container in the refrigerator for regular use for around a week or two.
  11. Store in freezer up to a month (ice trays are ideal).

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