Roasted Green Pepper Pesto

READY IN: 15mins
Recipe by Shire Born

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese.

Top Review by Mr Sparkle

I was given a box of green peppers and needed a recipe for them. This one worked very well, espacially as a dip for when friends came over. I made a large quantity and found that it kept in the refrigerator for about four days before turning sour. I'll freeze leftovers should there be a significant quantity next time as suggested. Great for me as it's very low sodium. I will make this again.

Ingredients Nutrition


  1. Cut peppers into quarters and spray lightly with olive oil. Roast under a high broiler for 8 minutes, or until blackened. Place in a paper bag and leave for 5 minutes. Peel.
  2. Meanwhile, seed and roughly chop hot peppers. Roughly chop garlic.
  3. Place roasted peppers, hot peppers, garlic and lemon juice in food processor and blend.
  4. Slowly pour in olive oil while the processor is running, until pesto is desired consistancy. Salt and pepper to taste and slather onto crackers with goat cheese.

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