1 Star2 Stars3 Stars4 Stars5 Stars

Share This



Red Pepper Pesto

This Pesto Recipe is super simple, quick and makes a great vegan meal that will satisfy the taste buds. Pesto is commonly made with a mixture of Basil and Spinach and some nuts with some hard cheese and plenty of olive oil. In our version we simple roasted some sweet red peppers and mixed in with them some basil, spinach, sun ripened tomatoes and some herbs to get this beautifully light, sweet and fragrant pesto.

To serve simple boil some pasta and mix it through, it really couldn’t be simpler. The beauty of Pesto is that you can also make a larger quantity and store it in a jar in the fridge. Cover with plenty of olive oil then when you have no time to cook (or just in the mood for it)…get the Jar out and mix through cooked Pasta.

3.0 from 1 reviews
Roasted Red Pepper Pesto
Prep time
Total time
A fresh, light and full of flavour Pesto that is quick and easy to make
Recipe type: Main
Serves: 2
  • 2 Large sweet Red Peppers
  • A Handful of fresh basil leaves
  • A Handful of fresh Spinach leaves
  • 4-5 pieces sun ripened tomatoes (from a Jar)
  • ½ lime (juice only)
  • 1 tsp capers
  • Good quality olive oil (quantity dependant on amount)
  1. First preheat the oven to high to roast the peppers
  2. Add them to a baking tray and roast for around 20 minutes, turning once throughout (the peppers are ready when part charred.
  3. Leave the peppers to cook, then de-seed, de-skin and chop into rough pieces
  4. Add the rest of the ingredients and add about 2 tbsp olive oil.
  5. Switch on the blender and blend until smooth
  6. Continue to add more olive oil until the consistency is smooth and runny but not too oily
  7. Season with salt and pepper
  8. To serve mix through cooked pasta

Follow Me on Pinterest


  1. I love all sorts of pesto but have actually never made a roasted red pepper one — need to try this soon!

  2. Thanks! Making this for dinner tonight!

  3. The Mongolian Chef

    Probably best for 2-4 persons but always best make more and store in the fridge. Some people like more pesto and some like less

  4. Andrea

    Unfortunately, this recipe didn’t turn out for me :( Perhaps I used the wrong type of pepper… I could only find miniature sweet peppers at the store so that’s what I used. The pesto smelled wonderful but it ended up tasting too strongly of lime. I would like to try this again sometime with less lime juice and with peppers identical to the ones in the picture. Maybe it would have a better result.

    • The Mongolian Chef

      Hi Andrea, sorry to hear that. If you can’t find sweet red peppers try using red bell peppers. Also make sure you drain the capers before adding and adjust the amount of lime juice to your taste. We hope this won’t put you off trying the recip again.

Leave a Reply to Andrea Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: