Recipe: Red Pepper Pesto

by Michele Pesula Kuegler | July 6th, 2016 | Appetizers, Recipes, Spreads & Sauces

red pepper pestoA couple months ago, my best friend from childhood and I played hooky on a weekday afternoon. Besides the obvious goal of spending time together, we also wanted to order bespoke dress shirts from a tailor in Boston. With a destination out of town, we had many hours to spend together. And of course, if we were going to be gone for a while, we definitely needed to make it last as long as possible with a glass of wine and some food.

Thus, we ended up at Trade. It was a wonderful evening with no pressure from our server to order quickly or rush through our meal. We weren’t all that focused on eating or drinking, just a glass of wine and after an hour or so, salads. The salad was delicious and had a new-to-me dressing- muhammara. Being unfamiliar with it, I did a little searching to learn more about it. I won’t go into details, as I want to get to my recipe, but it’s easily searchable.

The main ingredient in muhammara is roasted red peppers, which is what I used as the basis for my pesto. The red pepper is about where the similarity ends. I wanted a dip or sauce that emphasized the red peppers and was a pinch lighter than the muhammara. Just like at Trade, I served this as the dressing for the salad. However, I also used some of it as a dip for pita bread, which was quite yummy.

With the heat of the summer here, I think this pesto will make a lovely appetizer option. Cold and flavorful, it will be a great starter for dinner or a Tapas Monday dish.

Red Pepper Pesto

Serves 4
A simple recipe that can be used as a dip or a dressing


Total Time
10 min

Total Time
10 min

  1. 12-oz. jar roasted red peppers
  2. 2 handfuls fresh parsley
  3. 2 cloves garlic
  4. 4 Tb. walnuts
  5. 4 Tb. parmesan
  1. Drain red peppers and place in blender or food processor.
  2. Remove stems from parsley and add to peppers.
  3. Add garlic, walnuts, and parmesan.
  4. Blend until smooth.
  5. Serve immediately or refrigerate until needed.
Think Tasty

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