As a food enthusiast and registered dietitian, I’m always on the lookout for recipes that pack flavor without being overly complicated. One of my favorites? The vibrant red pepper and almond pesto. This sauce is not just another condiment; it’s a conversation starter and a flavor enhancer that can elevate countless dishes. Today, I’m excited to guide you through this delightful recipe and share why it should be a staple in your kitchen.
What is Red Pepper and Almond Pesto?
Red pepper and almond pesto is a delicious twist on the classic basil and pine nut version. Imagine bright roasted red bell peppers combined with the crunchy texture of almonds, offering a nutty, savory profile that tantalizes taste buds.
The sweetness of the peppers blends beautifully with the richness of the almonds and the zesty kick from garlic and lemon juice. This pesto can transform simple pasta or crusty bread into something extraordinary.
Why You’ll Love This Red Pepper and Almond Pesto Recipe
First off, it’s simply delicious. The flavors are vibrant, and it’s versatile enough for various dishes. You can toss it with pasta, spread it on sandwiches, or even use it as a dip.
Another reason is its health benefits. Peppers are rich in antioxidants, and almonds are a great source of healthy fats. This dish is not just about taste; it nourishes your body too.
Here’s a little secret: it’s incredibly easy to make. With just a handful of ingredients and minimal prep, you’ll have a homemade pesto that’s way better than store-bought.
The Ingredients
Gathering your ingredients is the first step toward pesto success.
- 2 large crimson bell peppers: These are the stars of our show. Roasting them brings out their sweet flavor.
- 2 ounces roasted blanched almonds: They add a nice crunch and depth.
- 1 ounce pine nuts: These are traditional in pesto, imparting a lovely nutty taste.
- 1 cup freshly shredded Parmesan cheese: This cheese brings richness and umami.
- ¾ ounces fresh basil leaves: They provide freshness and that classic pesto flavor.
- 1-2 cloves garlic, finely minced: This adds a sharp punch.
- 1 tablespoon lemon juice: Brightens up the entire dish.
- ¼-⅓ cup extra virgin olive oil: The base of our sauce that pulls everything together.
- 1-2 pinches sea salt: Enhances all those lovely flavors.
- 1 teaspoon crushed red pepper flakes: If you like a bit of heat, this is your go-to.
Step by Step Instructions
Let’s get into the nitty-gritty of making this fabulous pesto.
Step 1: Roast the Bell Peppers
Start by preheating your oven to 450°F (230°C). While it’s warming, wash and dry your bell peppers. Cut them in half and remove the seeds. Place them cut-side down on a baking sheet lined with foil. Roast for about 20-25 minutes until the skins are blistered and blackened. Once they’re done, remove them from the oven and cover them with foil to steam for about 10 minutes. This makes peeling easier.
Step 2: Prepare the Nuts
While the peppers are roasting, it’s time to toast the almonds and pine nuts. Heat a small, dry skillet over medium heat. Toss in the almonds and pine nuts, stirring frequently. Toast them for about 3-5 minutes until they’re golden and fragrant. Don’t walk away—these can burn quickly!
Step 3: Peel the Bell Peppers
Once the peppers have steamed, carefully peel off the skins while they are still warm. The skins should come off easily. Cut the peeled peppers into rough chunks and set aside.
Step 4: Blend the Ingredients
Grab your food processor. Add the roasted bell pepper chunks, toasted almonds, pine nuts, garlic, and basil leaves. Pulse them a few times to get everything roughly chopped. Then, add the shredded Parmesan cheese, lemon juice, and salt.
Step 5: Add Olive Oil
With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed. You’ll want to blend until the mixture is creamy but still has a pleasant texture. Taste it and adjust any seasoning if necessary. If you love heat, now’s the time to mix in crushed red pepper flakes.
Step 6: Store or Use
Your red pepper and almond pesto is ready! You can use it right away or store it in an airtight container in the fridge for up to a week.
Tips & Tricks
- Use Fresh Ingredients: Fresh basil and high-quality olive oil make a world of difference.
- Adjusting Texture: If you prefer a thinner pesto, add more olive oil gradually while blending.
- Experiment with Garlic: If you find raw garlic too pungent, try roasting it. It mellows the flavor beautifully.
- Serving Suggestion: Try it with grilled chicken or drizzled over roasted vegetables for a tasty dinner.
- Add Pasta Water: If using with pasta, save some cooking water and add it to thin the pesto further for better adhesion.
Nutrition Information
Can I Store Red Pepper and Almond Pesto?
Absolutely! Store it in an airtight container in the refrigerator. A thin layer of olive oil on top helps prevent oxidation. You can keep it fresh for up to a week. If you want to save it longer, consider freezing it in ice cube trays. Once frozen, pop the cubes into a zip-top bag for later use.
What Can I Serve with Red Pepper and Almond Pesto?
The versatility of this pesto is one of its best features. Here are some great ideas:
- Pasta Dishes: Toss with your favorite pasta. It works beautifully with fusilli or penne.
- Sandwich Spread: Use it as a flavorful spread on sandwiches or wraps.
- Dip for Veggies: Serve alongside fresh vegetables for a healthy appetizer.
- On Grilled Meat: It pairs fantastically with grilled chicken or fish.
- Pizza Base: Spread it over pizza dough before adding your favorite toppings.
Variations of Red Pepper and Almond Pesto
Want to switch things up? Here are five fun variations to consider:
- Add More Greens: Spinach or Kale – Throw in a handful of baby spinach or kale for added nutrition. It’ll blend seamlessly without altering the flavor too much.
- Go Nut-Free: Sunflower Seeds – For those with nut allergies, using roasted sunflower seeds offers a similar crunch and taste.
- Cheese Swap: Nutritional Yeast – For a dairy-free option, replace Parmesan with nutritional yeast. It gives a cheesy flavor without the dairy.
- Different Peppers: Poblano or Hatch Peppers – For a smoky twist, substitute one of the bell peppers with a roasted poblano or hatch pepper.
- Herb Alternatives: Cilantro or Mint – Unleash your creativity by swapping out the basil for other herbs. Cilantro or mint can create a completely new flavor profile.
Red Pepper And Almond Pesto Recipe
Equipment
- Oven
- Baking
- sheetFoil
Ingredients
- 1 cup freshly shredded Parmesan cheese
- 2 ounces roasted blanched almonds about 5½ tablespoons
- 1 tablespoon lemon juice
- ¾ ounces fresh basil leaves
- 1-2 cloves garlic finely minced
- 2 large crimson bell peppers
- ¼-⅓ cup extra virgin olive oil
- 1 ounce pine nuts
- 1-2 pinches sea salt
- 1 teaspoon crushed red pepper flakes
Instructions
- Start by preheating your oven to 450°F (230°C). While it’s warming, wash and dry your bell peppers. Cut them in half and remove the seeds. Place them cut-side down on a baking sheet lined with foil. Roast for about 20-25 minutes until the skins are blistered and blackened. Once they’re done, remove them from the oven and cover them with foil to steam for about 10 minutes. This makes peeling easier.
- While the peppers are roasting, it’s time to toast the almonds and pine nuts. Heat a small, dry skillet over medium heat. Toss in the almonds and pine nuts, stirring frequently. Toast them for about 3-5 minutes until they’re golden and fragrant. Don’t walk away—these can burn quickly!
- Once the peppers have steamed, carefully peel off the skins while they are still warm. The skins should come off easily. Cut the peeled peppers into rough chunks and set aside.
- Grab your food processor. Add the roasted bell pepper chunks, toasted almonds, pine nuts, garlic, and basil leaves. Pulse them a few times to get everything roughly chopped. Then, add the shredded Parmesan cheese, lemon juice, and salt.
- With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed. You’ll want to blend until the mixture is creamy but still has a pleasant texture. Taste it and adjust any seasoning if necessary. If you love heat, now’s the time to mix in crushed red pepper flakes.
- Your red pepper and almond pesto is ready! You can use it right away or store it in an airtight container in the fridge for up to a week.
Notes
- Use Fresh Ingredients: Fresh basil and high-quality olive oil make a world of difference.
- Adjusting Texture: If you prefer a thinner pesto, add more olive oil gradually while blending.
- Experiment with Garlic: If you find raw garlic too pungent, try roasting it. It mellows the flavor beautifully.
- Serving Suggestion: Try it with grilled chicken or drizzled over roasted vegetables for a tasty dinner.
- Add Pasta Water: If using with pasta, save some cooking water and add it to thin the pesto further for better adhesion.
Nutrition
Frequently Asked Questions
Conclusion
There you have it! A flavorful red pepper and almond pesto that’s bursting with color and taste. It’s simple to make, incredibly versatile, and packed with nutrients. Whether you’re hosting a summer gathering or just enjoying a quiet dinner, this pesto will elevate your meal.
Experiment, adapt, and enjoy all the delicious ways to use this zesty sauce. So, fire up your food processor and get blending! Your taste buds will thank you.
