Welcome to the vibrant world of flavors with this delicious Roasted Red Pepper Pesto sauce, also known as Pesto Calabrese.
This rich and aromatic pesto is a celebration of the Mediterranean, combining the smoky sweetness of roasted red peppers with the boldness of garlic, the nuttiness of walnuts, the creaminess of ricotta cheese, and the spiciness of red pepper flakes.
Whether you're tossing it with pasta, spreading it on bread, or using it as a flavorful topping, this sauce is sure to become a staple in your kitchen. Let's dive into the recipe.
Pesto Calabrese vs Traditional Pesto
Traditional pesto is made with basil, garlic, pine nuts, and hard cheese like parmesan or pecorino. Calabrian pesto is a spicier version, made with roasted peppers, ricotta cheese, walnuts, and either hot fresh peppers or red pepper flakes. Each is a fresh sauce that is served uncooked and makes a delicious pasta sauce, sandwich spread, or dipping sauce.
Ingredients
- Jarred Roasted Red Peppers
- Walnuts
- Ricotta Cheese
- Garlic
- Red Chili Flake
- Parmesan Cheese
How to Make Roasted Pepper Pesto
Toast the Walnuts
- Heat a small skillet on medium high. Place whole nuts into the dry skillet and let them warm for 3-5 minutes, stirring occasionally.
Blend the Nuts and Spices
- Place the toasted walnuts, peeled garlic cloves, basil leaves, coarse salt, and red pepper flake into the bowl of the food processor. Pulse for 1-2 seconds at a time. Scrape down the bowl and pulse again until all of the ingredients are finely chopped.
Add the Red Bell Peppers and Cheese
- Add drained red peppers, ricotta cheese, parmesan, and lemon juice to the food processor. Pulse for 1-2 seconds at a time. Scrape down the bowl and pulse again until you have a creamy pesto sauce.
- Taste and adjust salt and pepper flakes to taste.
How to Serve
Transfer the pesto to a glass jar or bowl. Use it immediately or refrigerate for later use. Pesto Calabrese is incredibly versatile - toss it with pasta, spread it on crusty bread, or use it as a flavorful topping for grilled meats and vegetables.
Make Red Pepper Pesto Pasta
- Bring a large pot of water to a boil for pasta. Salt the boiling water, and cook pasta according to box instructions.
- Save ½ cup of pasta water.
- Heat a large skillet on medium heat, and add ½ of the red pepper pesto sauce to the pan. Add hot pasta water and stir into the sauce.
- Warm the pesto sauce gently. Take the sauce off of the heat. Then, add cooked pasta to the pan and toss with the flavorful sauce until all of the noodles are coated.
- Add extra sauce to the top of the pasta, and sprinkle with parmesan. Serve with a simple side salad.
Diana's Tips for Success
Don't skip toasting the walnuts. Adding heat will bring out the full flavor of the nuts.
Do not cook the pesto. When putting it on pasta, you can simply add it to a pan and heat it on low to warm. Do not bring it to a simmer. Add hot pasta water and hot pasta to bring to warm the sauce.
How to Store
Refrigerate in an airtight container for up to seven days.
Store in the freezer for up to 4 months.
To make convenient grab and go servings. Freeze portions of the red pesto in an ice cube tray. Transfer the frozen cubes to a freezer container or food storage bag.
Defrost a few cubes at a time to make easy individual portions of red pesto pasta.
Related Recipe
- Spinach Pesto Pasta
- Genovese Basil Pesto Sauce
- Pumpkin Pasta with Toasted Breadcrumb Topping
- 15-Minute Creamy Tomato Pasta
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📖 Recipe
Pesto Calabrese: Red Pepper Pesto
Equipment
- Food Processor
Ingredients
- 15 ounce Jar Roasted Red Peppers
- ½ Cup Ricotta Cheese
- ½ Cup Parmesan Cheese Grated
- ½ Cup Walnuts toasted
- 3 Cloves Garlic
- ¼ Cup Basil Leaves fresh loosely packed
- 1 ½ Tablespoons Lemon Juice juice of half a lemon
- ½ Teaspoon Red Pepper Flakes
- 1 Teaspoon Kosher Salt to taste
Instructions
- Heat a small skillet on medium high. Place whole nuts into the dry skillet and let them warm for 3-5 minutes, stirring occasionally.
- Place the toasted walnuts, peeled garlic cloves, basil leaves, coarse salt, and red pepper flake into the bowl of a food processor. Pulse for 1-2 seconds at a time. Scrape down the bowl and pulse again until all of the ingredients are finely chopped.
- Add drained roasted peppers, ricotta cheese, parmesan, and lemon juice to the food processor. Pulse for 1-2 seconds at a time. Scrape down the bowl and pulse again until you have a creamy pesto sauce.
- Taste and adjust salt and pepper flakes to taste.
Notes
- Bring a large pot of water to a boil for pasta. Salt the boiling water, and cook pasta according to box instructions.
- Save ½ cup of pasta water.
- Heat a large skillet on medium heat, and add ½ of the red pepper pesto sauce to the pan.
- Add hot pasta water and stir into the sauce. Warm the pesto sauce gently. Take the sauce off of the heat.
- Then, add cooked pasta to the pan and toss with the flavorful sauce until all of the noodles are coated.
- Add extra sauce to the top of the pasta, and sprinkle with parmesan. Serve with a simple side salad.
- Keep pesto sauce in an airtight container for up to seven days.
- Store in the freezer for up to 4 months.
- To make convenient grab and go servings. Freeze portions of the red pesto in an ice cube tray. Transfer the frozen cubes to a freezer container or food storage bag. Defrost a few cubes at a time to make easy individual portions of red pesto pasta.
Nutrition
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