Skip the store-bought pesto and make this flavorful, 5-minute roasted red pepper pesto with basil, almonds, parmesan, and smoked paprika—perfect for pasta and sandwiches.

How to Use This Red Pepper Pesto

This roasted red pepper pesto is a smoky, slightly sweet twist on classic basil pesto (aka pesto alla genovese). It’s just as versatile and endlessly useful, whether you’re tossing it with your favorite carb or spreading it on everything in sight.

Here are a few of my favorite ways to use it:

• My Chicken Roll Ups with Prosciutto, Red Pepper Pesto, and Provolone
• Tossed with warm pasta and gnocchi or stirred into pasta salad
• Spread on crusty bread as an appetizer or snack
• Slathered in sandwiches or wraps

This pesto also freezes beautifully, turning even the laziest last-minute meals into something truly delicious. Just transfer it to an airtight container or spoon it into an ice cube tray for individual portions. Once frozen, pop the cubes into a freezer-safe bag and store for up to 3 months. When you’re ready to use it, thaw in the fridge overnight or gently defrost in the microwave or on the stovetop.

A Closer Look at the Ingredients

• Jarred roasted red peppers: While you can absolutely roast your own peppers, I often use jarred ones for convenience. I prefer those stored in oil (ideally olive oil) for their richer flavor, but peppers packed in water work as well. Just steer clear of versions preserved in a vinegar-based brine-its tang can overpower the peppers’ natural sweetness and compete with the other pesto ingredients. If you’re unsure about the flavor of the storage liquid, give the peppers a quick taste/rinse. When using water-packed peppers, pat them dry before adding them to the recipe. Also, avoid jars with added sugar or excessive salt.
• Fresh garlic: Adds a slightly spicy kick. Use a small clove to avoid overpowering the pesto with a harsh raw garlic flavor.
• Almonds: Blanched or skin-on almonds both work well. Use unsalted almonds so you can better control the salt level in your pesto. You can also use pine nuts (subtle flavor) or walnuts (stronger flavor).
• Basil: A classic base that serves more of a supporting role in this pesto.
• Parmesan cheese: For the best flavor, I recommend using freshly grated Parmigiano Reggiano—the real-deal, aged Italian cheese that’s nutty, complex, and deeply savory. It’s protected by a PDO (Protected Designation of Origin), which means it’s produced in specific regions of Italy under strict aging rules. For a stronger, saltier kick, you can partially substitute Pecorino Romano, a sharp, tangy sheep’s milk cheese.
• Smoked paprika: Adds a warm, smoky depth that pairs beautifully with the sweetness of the roasted red peppers. A little goes a long way, but it’s key to making this pesto feel bold and layered.
• Olive oil: Since this pesto isn’t cooked, the flavor of the olive oil really comes through. I recommend using a good-quality extra virgin olive oil with a fruity, mild flavor.
• Lemon juice: Acidity plays a key role in keeping the pesto tasting fresh and vibrant.

How to Make My Red Pepper Pesto

Start with the garlic and almonds

Optional: Toast the almonds in a dry skillet over medium heat for a few minutes, shaking often, just until fragrant and lightly golden. This adds extra depth and brings out their natural nuttiness.

Add the garlic and almonds to the food processor. Pulse until they’re finely chopped into small, even pieces. Starting with the hard ingredients prevents large chunks and creates a smoother base for your pesto.

Add the cheese, basil, and smoked paprika

Next, grate and add the parmesan (or a mix of parmesan and pecorino), fresh basil, and smoked paprika. Pulse again until everything is well combined and broken down into small pieces.

Add the roasted red peppers and lemon juice

Add the drained roasted red peppers and a dash of lemon juice to the food processor and pulse until just combined, scraping down the sides as needed.

Add the olive oil

For a smooth, creamy pesto, blend on low speed while slowly streaming in the olive oil until you reach your desired consistency. For me, this often means using a little less than ¼ cup olive oil.

For a more rustic texture, pulse in the olive oil until everything is just combined.

Taste and adjust with salt and pepper.

Quick Roasted Red Pepper Pesto

5 from 1 vote

Easy, versatile, and so much better than store-bought!

Servings 0.75 cups (175 ml)

Prep Time 5 minutes mins

Total Time 5 minutes mins

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Equipment

• food processor

Ingredients

  

• ¼ cup almonds (30g)
• 1 large garlic clove
• ¼ cup freshly grated parmesan cheese (10g)
• 8 large basil leaves
• 1 tsp smoked paprika
• 3½ oz. jarred roasted red peppers (100g – weight drained, approx. ½ cup packed)
• 1-2 tsp lemon juice (to taste)
• ¼ cup olive oil (60ml)
• salt and pepper to taste
• optional: ground cayenne pepper or red pepper flakes (to taste)

Instructions

 

• (Optional) Toast the almonds in a dry skillet on medium heat, shaking often, until lightly golden and fragrant.
• Add garlic and almonds to a food processor. Pulse until finely chopped.
• Add parmesan, basil, and smoked paprika. Pulse until combined.
• Add roasted red peppers (without their liquid) and 1 tsp of lemon juice. Pulse until blended, scraping sides as needed.
• With the processor running, slowly stream in olive oil until desired consistency is reached (you may use less than the full amount).
• Season with salt and pepper to taste. Add more lemon juice, if needed. Add spice, if desired.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.