8-Ingredient Roasted Red Pepper Pesto Recipe

Roasted red pepper pesto puts roasted red peppers front and center. This quick, vegan pesto blends jarred or home-roasted red peppers with cashews, lemon, garlic, nutritional yeast and fresh basil for a creamy, flavorful sauce with a bright finish.

Easy 8-Ingredient Roasted Red Pepper Pesto Recipe

If you enjoy classic basil pesto, this roasted red pepper version is a bright, colorful alternative to keep on hand. It doubles nicely as a pasta sauce, sandwich spread, dip for a mezze board or an easy topping for bowls, eggs, meats, and grilled vegetables.

Why you’ll love this red pepper pesto

Fast to make. A quick pulse in a food processor or high-speed blender turns these simple ingredients into a silky sauce in minutes.

Extremely versatile. Use it for pasta, pizza, sandwiches, as a dip for crackers or raw vegetables, or spoon it over grain bowls, roasted meats, or eggs.

Dairy-free and vegan. Instead of parmesan, nutritional yeast adds a subtle cheesy note while keeping the pesto plant-based.

Ingredients

Full ingredient list and amounts:

• 1 cup raw cashews (soak for at least 1 hour in water, then drain)
• 12 ounces roasted red bell peppers, drained
• 1 lemon, juiced
• 1 garlic clove, minced
• 1 tablespoon nutritional yeast
• 1/4 teaspoon sea salt (adjust to taste)
• 1/8 teaspoon black pepper
• 1 cup fresh basil leaves

How to make this red pepper pesto

1. Soak the cashews. At least 1 hour before blending, soak the cashews in water to soften them, then drain.
2. Blend the base. Drain the jarred roasted red peppers and add them to a food processor or high-speed blender. Add the drained cashews, lemon juice, garlic, nutritional yeast, salt, pepper and basil.
3. Process until smooth. Blend until the mixture is smooth and creamy, scraping down the sides as needed. For a thinner consistency, drizzle in a little olive oil or a splash of water while blending.
4. Taste and adjust. Adjust salt, pepper, or lemon to your preference. If you like a stronger basil flavor, add more leaves and pulse again.

Watch the recipe video

A how-to video demonstrating the recipe is available from the author. Search for a roasted red pepper pesto video on the author’s channel if you prefer a visual guide.

How to roast bell peppers (if roasting from fresh)

To roast fresh red peppers, preheat the oven to 400°F (200°C). Halve the peppers and remove stems, seeds and membranes. Place cut side down on a parchment-lined baking sheet and roast 18–23 minutes until the skins char and collapse. Transfer to a bowl, cover to steam for a few minutes, then peel off and discard the skins. For this recipe roast 2–3 peppers.

How to store and freeze

This recipe makes a generous batch that is ideal for meal prep. Store the pesto in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions in an ice cube tray; once frozen, transfer the cubes to a labeled freezer bag and store up to six months. Frozen cubes thaw quickly at room temperature and can be stirred into hot pasta or spread on warm toast.

Substitutions, variations & dietary adjustments

Here are a few simple swaps and ideas to adapt the recipe:

• Roasted peppers: If jarred roasted peppers are unavailable, roast fresh peppers using the instructions above.
• Nuts: Pine nuts or blanched almonds work well instead of cashews; pine nuts do not require soaking.
• Acid: If you don’t have lemon, a splash of apple cider or red wine vinegar will brighten the pesto.
• Garlic: Use roasted garlic for a milder, sweeter garlic flavor or substitute granulated garlic for less intensity.
• Herbs: Swap basil for fresh parsley or cilantro for a different profile.
• Oil: Olive oil can be added while blending for a silkier texture and richer mouthfeel.

Serving suggestions

This roasted red pepper pesto shines in many applications. Toss with hot pasta and a splash of pasta water for an easy dinner, spread it on sandwiches or wraps, spoon it over grilled chicken or fish, use it as a pizza base, or serve it as part of a mezze board with crackers and raw vegetables. It also makes an excellent finishing sauce for roasted vegetables or grain bowls.

Recipe summary

Servings: 8   |   Prep time: 5 mins (+ 1 hour soaking)   |   Cook time: 0 mins

Ingredients

• 1 cup raw cashews, soaked for at least 1 hour then drained
• 12 ounces roasted red bell peppers, drained
• 1 lemon, juiced
• 1 garlic clove, minced
• 1 tbsp nutritional yeast
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 cup fresh basil leaves

Instructions

1. Soak cashews for at least 1 hour, then drain.
2. Combine drained roasted peppers, cashews, lemon juice, garlic, nutritional yeast, salt, pepper and basil in a food processor or high-speed blender.
3. Blend until smooth, scraping down the sides as needed. Add a drizzle of olive oil or a splash of water if you prefer a thinner consistency.
4. Taste and adjust seasoning. Serve immediately or store as directed above.

If you try this recipe, please leave a star rating and a comment to share how it turned out.

XO

Heather

Originally published October 2022. Updated April 2024.