Rockin' Roasted Red Pepper Pesto Recipe

Name: Rockin' Roasted Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation); 1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack); 1 cup of chopped celery; 1 jalapeno pepper (de-seeded, and de-veined); 1/2 cup extra virgin olive oil; 1/2 cup of heavy cream; 1/4 cup fresh parsley roughly chopped; 2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper); 1/2 cup of parmesan cheese; Salt to taste; Black pepper to taste

Servings: persons

3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation)
1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeno pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste

1
Roasted Red Peppers:
2
Spray a large baking pan with cooking oil spray and place the peppers on it. Set the pan under your broiler (set to High) with the peppers 2-3 inches away from the broiler. Pay careful attention and when peppers char and blister, turn over by quarter turns. Keep turning until all sides are charred and blistered, then remove the pan from broiler and let the peppers cool. After cooling peel off the skin and remove the stem and seeds from the peppers.
3
Now your roasted red bell peppers are ready to use!
4
Pesto Preparation:
5
In a blender:
6
Combine roasted red peppers, celery, jalapeno pepper, basil, olive oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy ingredients in the blender and add salt and pepper to your taste.
7
Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the other half for those who would like extra sauce.
8
Enjoy your meal!!!

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation), 1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack), 1 cup of chopped celery, 1 jalapeno pepper (de-seeded, and de-veined), and more.

Yes, Rockin' Roasted Red Pepper Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rockin' Roasted Red Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions