Pesto Calabrese: Red Pepper Pesto

Pesto Calabrese: Red Pepper Pesto

Indulge in the bold and vibrant flavors of the Mediterranean with our Roasted Red Pepper Pesto. This Calabrian Pesto recipe is a fantastic way to elevate your meals and add a burst of deliciousness to your table.

Course Appetizer, Appetizers, Dinner, Lunch, Main Dish

Cuisine Italian

Prep Time 15

Total Time 15

Servings

Calories 151kcal

Author Diana Reis

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

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 Red Pepper Pesto

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.

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