Low Fat Roasted Red Pepper Pesto

READY IN: 25mins
Recipe by Sharon123

A lowfat pesto with all the flavor! Although the flavor of fresh roasted red peppers is best, you can use a 17 oz. jar of peppers, rinsed, instead. Adapted from America's Test Kitchen Family Favorites.

Top Review by Lalaloula

This is a great twist of your traditional red pesto. I loved the flavour of the roasted red pepper and garlic. However I found the addition of shallot on top of the garlic a little too much. Ill just leave that out next time. The parsley added a nice fresh touch and lovely flecks of green. Since my roasted pepper was rather wet I didnt need any oil at all. What a treat, Sharon! THANK YOU SO MUCH for sharing with us! Made and reviewed for Newest Zaar May 2010.

Ingredients Nutrition


  1. Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
  2. Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
  3. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
  4. This makes enough to sauce 1 pound of pasta.
  5. Note:.
  6. To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a