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circular glass har containing orange red pepper pesto, above the jar is a white bowl with dry, uncooked pasta tubes. Just to the right of the jar of pesto is a raw orange and a raw yellow pepper.

Ultimate Red Pepper Pesto

Smokey, spicey and mouthwateringly savoury - this pesto is absolutely to die for! Give it to me in BUCKETS. 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Sauce/ Condiment
Cuisine Sauce/ Condiment
Servings 8 50g servings
Calories 185 kcal


  • 2 Red Peppers
  • 1 Bulb of Garlic
  • 1 Red Chilli
  • 20 g Sunflower Seeds
  • 25 g Pine Nuts
  • 30 g Walnuts
  • 75 g Sundried Tomatoes
  • 5 Anchovies
  • 10 Basil Leaves
  • 25 g Pecorino
  • 60 ml Olive Oil
  • ½ Tablespoon White Pepper
  • 2 tablespoons Apple Cider Vinegar


  • Pre-heat the oven to 200 celcius
  • Toss the peppers in olive oil, and add to a roasting tin, sprinkle with sea salt and roast for 20 minutes. 
  • After 20 minutes, add a bulb of garlic (sliced width ways) and red chilli to the roasting tin and roast for another 20 minutes. 
  • Toast sunflower seeds, pinenuts and walnuts in a dry pan until fragrant and golden. 
  • Remove the peppers, garlic and chilli from the oven, and allow to cool slightly.
  • Remove the seeds from the peppers, and add to a food processor. Remove the stalk from the chillis and add to the food processor. 
  • Carefully pop each garlic clove out of its skin and add to the food processor. Don't worry if the garlic looks slightly black, this is going to be delicious. 
  • Add the nuts, and all remaining ingredients to the food processor and blitz until you have fairly smooth, thick paste. 
  • If you're not using the pesto straight away transfer to a clean jar and refrigerate until needed.


Serving: 50gCalories: 185kcalCarbohydrates: 11gProtein: 5gFat: 15gSaturated Fat: 2gCholesterol: 5mgSodium: 66mgPotassium: 477mgFiber: 3gSugar: 5gVitamin A: 1106IUVitamin C: 51mgCalcium: 61mgIron: 2mg
Keyword meal prep, Pesto
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