Roasted Red Pepper Pesto

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READY IN: 10mins
Recipe by MelvinsWifey

This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!

Ingredients Nutrition


  1. Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
  2. Transfer the garlic to a plate to cool, then peel the cloves and mince.
  3. Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
  4. Transfer the mixture to a small bowl and season with salt and pepper to taste.
  5. Serve with your choice of al-dente pasta!

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