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    Home » Condiment » Red Pepper Pesto Sauce

    Published: May 9, 2020 · Modified: Jun 8, 2020 by Lisa Johnson

    Red Pepper Pesto Sauce

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Steak drizzled with roasted red pepper pesto sauce on a bed of cauliflower and broccoli rice sitting on a blue plate.

    No basil, no problem! This Roasted Red Pepper Pesto Sauce is just as easy to make and is a delicious addition to steaks, pasta and pizza. I saw an ad for some ready made meal service on Facebook and I knew that I had to try it! It was just an image of a steak with the sauce, no recipe or even any details. Challenge accepted!!

    A steak sitting on top of a bed of cauliflower and broccoli rice topped with red pepper peasto sauce.

    I decided to keep things simple and use the same basic ingredients that you would find in a traditional pesto, and the results were amazing!

    Ingredients needed to make this recipe:

    • Red Bell Peppers
    • Walnuts
    • Garlic
    • Parmesan Cheese
    • Olive Oil
    • Cayenne Pepper
    • Sea Salt
    • Black Pepper

    Looking down on a roasted Red Pepper Pesto Sauce topped steak on a bed of cauliflower and broccoli rice sitting on a blue plate.

    Roasted red bell peppers tend to be on the sweet side, so I added a bit of cayenne to offset the flavor and it worked perfectly. The sauce is smooth, tangy and packed with flavor!

    How to make Roasted Red Pepper Pesto Sauce

    Turn on oven and set to the BROIL setting. Line a baking sheet with aluminum foil and place the bell peppers on top.

    Two red bell peppers on a foil lined baking sheet.

    Place under the broiler until the skin starts to blacken and bubble. Turn the peppers 1/4 turn each time until the pepper are completely charred. Remove from oven and place in a large bowl.

    Two charred red bell peppers in a glass bowl.

    Cover the bowl with plastic wrap and set aside to allow peppers to sweat and cool down enough to handle.

    Remove the skins and seeds from the peppers

    Two skinned red bell peppers in a large glass bowl.

    and discard. I used the plastic wrap that had been used to cover the bowl.

    Seeds and charred skin from roasted bell peppers on plastic wrap.

    Place the peppers, toasted walnuts, Parmesan cheese, olive oil, salt, cayenne and black pepper into the bowl of a food processor.

    Red bell peppers, walnuts, Parmesan, olive oil, salt and pepper in the bowl of a food processor.

    Puree until smooth, scraping down the sides as needed.

    Red Pepper Pesto Sauce pureed in a food processor.

    Adjust seasonings as needed and serve.

    A glass jar filled with roasted Red Pepper Pesto Sauce sitting on a blue and white patterned napkin with a sauce covered steak on a blue plate in the background.

    This sauce would also be delicious on fries or served as a dip.

    Recipe Notes:

    • To toast walnuts in the oven: Place in a 375 degree oven spread out on a baking sheet and bake for 10 to 15 minutes, until they just start to brown and become fragrant.
    • To toast walnuts on the stove: Heat a large frying pan over medium-high heat. Place a single layer of walnuts in the hot, dry pan and cook stirring frequently until they start to brown and become fragrant, about 5 minutes.
    • Substitute pine nuts for the walnuts if desired.
    • Store unused sauce in an air tight container in the refrigerator for up to 5 days.
    • This recipe makes about 1 cup of sauce, 16 Tablespoons. 

    More delicious sauce recipes:

    • Traditional Basil Pesto 
    • Kale Pesto 
    • Classic Alfredo Sauce 
    • Classic Marinara Sauce 

    Recipes to use red pepper pesto sauce in:

    • Roast Beef Pesto Panini 
    • Pesto Mac and Cheese 
    • Shrimp Pesto Pizza 
    • Sirloin Chimichurri Steak - substitute the red pepper pesto sauce for the chimichurri like I did

    Enjoy!!

    A steak sitting on top of a bed of cauliflower and broccoli rice topped with red pepper peasto sauce.

    Roasted Red Pepper Pesto Sauce

    Roasted Red Pepper Pesto Sauce is perfect on steak, mixed with pasta or a pizza topping.
    5 from 1 vote
    Print Rate
    Course: Condiment
    Cuisine: Italian
    Keyword: roasted red pepper, sauce
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Sweat Time: 15 minutes
    Total Time: 40 minutes
    Servings: 8 Servings
    Calories: 121kcal
    Author: Lisa Johnson

    Equipment

    • Food Processor

    Ingredients

    • 2 large red bell peppers
    • ½ cup walnuts lightly toasted
    • 1 large clove garlic
    • ¼ cup grated Parmesan cheese I used Parmisano-Reggiano
    • 3 Tablespoons extra-virgin olive oil
    • ½ teaspoon fine sea salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper use more or less based on your family's tastes
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    Instructions

    • Turn on oven and set to the BROIL setting. Line a baking sheet with aluminum foil and place the bell peppers on top.
    • Place under the broiler until the skin starts to blacken and bubble. Turn the peppers a 1/4 turn with tongs on each side until the peppers are completely charred. Remove from oven and place in a large bowl.
    • Cover the bowl with plastic wrap and set aside to allow peppers to sweat and cool down enough to handle.
    • Remove the skins and seeds from the peppers and discard. I used the plastic wrap that had been used to cover the bowl.
    • Place the peppers, toasted walnuts, Parmesan cheese, olive oil, salt, cayenne and black pepper into the bowl of a food processor.
    • Puree until smooth, scraping down the sides as needed.
    • Adjust seasonings as needed and serve.

    Notes

    • To toast walnuts in the oven: Place in a 375 degree oven spread out on a baking sheet and bake for 10 to 15 minutes, until they just start to brown and become fragrant.
    • To toast walnuts on the stove: Heat a large frying pan over medium-high heat. Place a single layer of walnuts in the hot, dry pan and cook stirring frequently until they start to brown and become fragrant, about 5 minutes.
    • Substitute pine nuts for the walnuts if desired.
    • Store unused sauce in an air tight container in the refrigerator for up to 5 days.
    • This recipe makes about 1 cup of sauce, 16 Tablespoons. 

    Nutrition

    Calories: 121kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 195mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1337IU | Vitamin C: 52mg | Calcium: 45mg | Iron: 1mg

    Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com


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    Steak drizzled with roasted red pepper pesto sauce on a bed of cauliflower and broccoli rice sitting on a blue plate.

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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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