Roasted Red Pepper Pesto

by Kelli on February 26, 2014

Roasted Red Pepper Pesto

This recipe has officially been waiting in the wings for two years.  Two years!!  Hello, my name is Kelli and I get easily sidetracked.

Two years ago I made this perfect, quick and easy weeknight dinner, photographed it, started writing a post, lost a little inspiration, and when I went back to finish the post (weeks later),  I wasn’t so keen on the photos anymore.  So I let this recipe (which totally deserved to be shared) sit in the drafts folder, collecting dust.  At the time making a new batch of pesto (which takes all of 5 minutes!) didn’t feel like a priority, so it eventually became my in-case-of-emergency-post.

Roasted Red Pepper Pesto

The original photos of this Roasted Red Pepper Pesto Sauce aren’t actually all that terrible.  It’s just that two years ago when I took them, I was just starting to use my camera in manual mode.  Aperture was probably still a foreign term to me, and I was just beginning to learn about props and lighting.  The learning curve felt painfully overwhelming, but I trudged on taking a million and one photos, learning as much as I could through trial & error and a few good books.

I’m certainly no expert when it comes to photography, but I think it’s safe to say I’ve come a long way in two years.

Roasted Red Pepper Pesto

This sauce managed to fall off my radar once, but I can say for sure I’m not going to make that mistake again.

Roasted Red Pepper Pesto is perfect for those nights that you don’t want to put a lot of effort into cooking and you’re ready to eat now.  It’s a fun alternative to your standard tomato sauce, and with just six ingredients and less than 10 minutes of prep, this sauce will come together before your pasta water even starts to boil!

Roasted Red Pepper Pesto

I don’t know about you, but when I think about pesto, my mind immediately jumps to pasta.  It is hands down my favorite pesto vessel, although I do really love using this as a sandwich spread.  If you’re making pasta to go with your fresh batch of Roasted Red Pepper Pesto I recommend using a shaped pasta, like penne, fusilli and rotini, it has plenty of rivets and crevices to catch more sauce.

Alternatively, serve this sauce with spaghetti sauce, spread it on a homemade pizza, or add it to your chicken parmesan or lasagna.

Roasted Red Pepper Pesto

Yield: Makes approximately 1 cup

Ingredients

  • 1 cup roasted red peppers
  • 1 clove garlic
  • 1/2 cup fresh basil
  • 1/2 cup toasted walnuts
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • salt
  • fresh ground pepper

Instructions

Combine all ingredients in a food processor (alternatively, you could use an immersion blender and process until smooth. Season to taste with salt and fresh ground pepper.

http://thecornerkitchenblog.com/roasted-red-pepper-pesto/

 

Disclosure: This posts contains affiliate links.

Enjoy!

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{ 24 comments… read them below or add one }

Julia February 21, 2014 at 8:21 AM

The recipe sounds amazing! I could easily see myself spreading this on absolutely everything and making over-the-top sandwiches with it. I’ve definitely been hesitant to post recipes in the past because I’ve felt meh about the photos, but I’m so glad you went through with posting the recipe nonetheless!!

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Kelli February 26, 2014 at 2:54 PM

And, now my post is up for real :) Pasta is always a go-to, but this pesto is so great on sandwiches, especially grilled cheese. Thanks, Julia!

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Gretchen @ Two Healthy Kitchens February 26, 2014 at 7:40 AM

Haha! I haven’t been blogging for 2 years yet, but I do have several recipes that were photographed months ago. Sometimes I’m worried to look back at them for fear that I will want to reshoot the whole thing. I never saw your original pics, but these are fantastic!! I can’t wait to check out some of the books you’ve recommended. Thanks, Kelli!
This red pepper pesto looks awesome! My littlest LOVES peppers, but not tomatoes as much, so this will be a new go-to for dinner! And you are absolutely right – this would be so good on a sandwich!! YUM!

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Kelli February 26, 2014 at 2:52 PM

Sounds like your family will love this, Gretchen! Thank you!

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Abby February 26, 2014 at 11:33 AM

I’m so glad you shared!! This looks amazing and is perfect over pasta. Love!

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Kelli February 26, 2014 at 2:51 PM

Thanks, Abby! It was high time this pesto made it’s way onto the internets :)

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whatjessicabakednext February 26, 2014 at 4:02 PM

This looks super delicious! Love pesto- but this red pepper one is amazing! Thanks for sharing, am going to make it! :)

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Kelli February 27, 2014 at 11:44 AM

Thank you! Enjoy!

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Natalie @ Tastes Lovely February 26, 2014 at 7:56 PM

I would say your photography has definitely come a LONG way in 2 years because these pictures are amazing. I’ve been thinking about reading Plate to Pixel. Glad to hear you thought it was helpful. These red pepper pesto sounds delicious too. Perfect simple dinner. Do you use canned roasted peppers? Or do you roast your own?

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Kelli February 27, 2014 at 11:46 AM

Plate to Pixel was SUPER helpful, and I still go back to it. Definitely recommend it! I didn’t have time to roast my own (although, thanks for thinking I might have!!), so I used canned….either will work. Thanks, Natalie!

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Erin | The Law Students' Wife February 27, 2014 at 12:12 AM

WORTH THE WAIT! This sauce would be delicious in any light, but the beauty of the pics certainly reflects the beauty of this recipe. Glad you got around to sharing it!

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Kelli February 27, 2014 at 11:47 AM

Thanks, Erin! I’m kicking myself for waiting so long, but better late than never :)

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Laura (Blogging Over Thyme) February 27, 2014 at 8:11 AM

So glad that you finally collected this post from the dust and shared it! I have to say–I’m forever loyal to basil pesto–but roasted red pepper would probably be my close second (or arugula). And pasta ALWAYS has to be involved. Love it Kelli! :)

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Kelli February 27, 2014 at 11:50 AM

So funny you say that…I always think that at some point I’ll taste another pesto, like red pepper/kale/arugula, and it will blow basil pesto out of the water….never happens :)

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Tiffany @ Triple Crème Decadence February 27, 2014 at 11:00 AM

This looks so yummy and creamy! I can see myself making this for dinner tonight. Thanks for sharing! :)

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Kelli February 27, 2014 at 11:50 AM

Thanks, Tiffany….enjoy!

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Helen @ Scrummy Lane February 27, 2014 at 11:21 AM

I made something similar to this recently and it would have been lovely but I overdid the garlic a little and hubby and I couldn’t eat it! Maybe I should give it another go using your recipe and see if I like it better ;-)

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Kelli February 27, 2014 at 11:51 AM

I’ve made that mistake before, Helen! You should definitely give this a try….it’s not too garlicy, I promise!

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Georgia @ The Comfort of Cooking February 27, 2014 at 12:10 PM

What a wonderful pesto! I’d love to try it and toss it with pasta, or spread it on crostini! Great recipe, Kelli.

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Kelli February 28, 2014 at 9:50 AM

Thanks, Georgia! This pesto would be fabulous on crostini!

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Joanne February 28, 2014 at 7:10 AM

That’s always my problem with saving posts for next year or for later…by the time later comes around, I can’t stand the pictures anymore! Sigh. Annoying.

I’m so glad you revisited this, though, because it looks wonderful! Roasted red peppers are the best.

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Kelli February 28, 2014 at 9:52 AM

Thankfully I think I’ve learned my lesson about the waiting game. Thanks, Joanne!

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debra February 28, 2014 at 8:20 PM

best idea it has nuts in it i can’t wait to try it

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Kelli March 3, 2014 at 1:02 PM

Thanks, Debra! Enjoy!

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