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Red Pepper Pesto

A super easy recipe for Red Pepper Pesto, perfect for pasta, as a sandwich filling or on your cheese platter.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: sauces
Servings: 1 cup
Author: Karon Grieve


  • 2 red bell peppers
  • 2 tbsp pine nuts
  • 1 small red chilli
  • olive oil
  • 2 tbsp grated parmesan
  • 1 sprig mint
  • 1 tsp grated lemon zest
  • salt and pepper to taste


  • Grill the peppers under a hot grill till blackened then place in a plastic bag till cool and remove the skin, tops and seeds
  • Toast the pine nuts in a dry pan for barely a minute till they are just turning golden and their nutty aroma is released
  • Tip out of pan immediately or they will continue to cook and burn
  • Chop the chilli and discard top and seeds
  • Whizz the peppers, chilli, pine nuts, mint, lemon zest and parmesan in food processor
  • Drizzle in the olive oil till you have the consistancy you prefer
  • Make it firmer if using as a dip or spread and looser for a pasta sauce
  • Season to taste