Roasted Pepper Pesto

Roasted Pepper Pesto

  • Prep: 30 min
  • Cook Time: 20 min
  • Total: 50 min
  • Serving: Makes 2 cups

Roasted peppers and almonds, fresh coriander and sautéed garlic and paprika are combined to create this delicious pesto sauce full of intense flavor and wonderful aroma.


  • 6 red peppers
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon paprika (plain)
  • 1 teaspoon smoked paprika
  • 1/4 cup almonds, roasted
  • 1/4 cup fresh coriander, chopped
  • Sea salt and ground black pepper


  1. Preheat your oven to 420 degrees.
  2. Put the peppers onto a baking sheet and roast in the oven for about 20 minutes until their skins are blistered and blackened. Remove the peppers and place into a plastic bag for about 20 minutes, and then remove their skins and seeds once cool enough to handle.
  3. In the meantime, place the garlic, plain and smoked paprika into a small sauté pan with the olive oil and cook over medium heat for about 15 seconds until fragrant, stirring constantly.
  4. Transfer the roasted peppers, garlic mixture, almonds, coriander and a few pinches of salt and pepper to a food processor. Blend the mixture until smooth and then serve.


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