Roasted Red Pepper Pesto

Make oil free and vegan Roasted Red Pepper Pesto in less than a minute in the blender! Handy to keep in the fridge or freezer to toss with pasta, slather on bread or stir into a steaming bowl of soup.

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I’m finding out that simple does not mean easy

Take this recipe for example. When we ran our café I made a roasted red pepper spread to serve on our Mediterranean chicken wrap. To make it, I buzzed together peppers, lots of Parmesan cheese, garlic and olive oil — so simple, so good.

Since it’s still Lent for us Orthodox Christians and I’m about out of dinner ideas, I thought, “Why not do the same sauce but make it vegan and oil free?” That would be easy, right?

Well, 4 cans of peppers and twice as many trials later, let me tell you that it was NOT EASY : ) Turns out the cheese and the oil had lots to do with not only the sauce’s flavor but also with its consistency.

In the end, though the process wasn’t easy, I’m really happy with the results! David and I are enjoying this gorgeous Roasted Red Pepper Pesto on toast, served over pasta and even as a vegan pizza sauce (really nice topped with roasted veggies).

roasted red pepper pesto ingredients

To make this oil free vegan spread you’ll need:

Fire Roasted Red Peppers. Packed in water. These blend to a creamy consistency and a lovely color. Smoky flavor (I love the charred bits!) Be sure to drain the peppers well so water won’t thin the pesto.

Miso. You’ve perhaps sampled miso soup in restaurants and enjoyed the umami rich broth. I’ve included it here because, like Parmesan cheese, it’s very salty and has a slightly nutty flavor plus it adds to the creaminess of the pesto. Look for sweet (or “white”) miso, as it has a milder flavor than dark or red miso.

Nutritional Yeast. One of my oldest culinary friends. It’s still my favorite way to impart a cheesy flavor to vegan/fasting foods, so it’s right at home here sharing the cheese role (see what I did there?) with miso.

Almonds. Ahh, here we have the most elusive ingredient in the evolution of this pesto. After testing and tasting and testing some more, I realized that the sauce needed a base, it needed a bit of earthiness, a bit of nutty sweetness. It needed almonds! Use whole or sliced almonds and do toast them if you have the time.

Garlic. Just one clove is plenty to flavor the pesto. Don’t be tempted to add more, as the biting flavor intensifies with time.

Red Pepper Flakes. I added just a pinch for a little heat. Purely optional.

You’ll also need:

Ninja Fit Blender or other small blender

how to make roasted red pepper pesto

1. Add all ingredients to the blender and blend til quite smooth, about 45 seconds.
2. Taste and adjust seasonings. Add a tiny bit of water to thin if needed.
3. Yes, that’s it. Really.

recipe notes

Why is this called pesto? I thought pesto was made with basil?

Okay, you got me. Pesto is traditionally made with basil or some combination of greens. I’m calling this pesto because it’s a “paste” but mainly because I like the way Pepper Pesto sounds better than Pepper Spread.

What if I don’t have fresh garlic?

Use garlic granules or garlic powder, about 1/2 teaspoon. While the pesto won’t have the bite from raw garlic, it will still be delicious.

What if I can only find oil-packed roasted red peppers?

They will work just fine and are a excellent substitution. 

How to store roasted red pepper pesto

Store in any refrigerator storage container and use within 3 weeks.

Can i freeze it?

Yes! The pesto will keep in a freezer bag or airtight container up to 6 months.