Red Pesto

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8


  • 4 medium red bell peppers
  • ⅓ cup almonds
  • ⅓ cup pine nuts
  • 5 plum tomatoes, peeled and seeded
  • ¾ cup olive oil
  • 3 cloves garlic, peeled
  • 1 tsp. kosher salt
  • ½ tsp. dried oregano
  • ⅛ tsp. cayenne
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp. salt
  • ¼ cup chopped fresh basil leaves


  • Peel the peppers by charring the skin of each pepper over a gas stove flame, a grill, or under the broiler, turning until blackened. Cool, remove the skin and seeds, and chop coarsely.
  • Toast the almonds and pine nuts in a preheated 300°F oven for about 5 minutes.
  • In a blender or food processor, blend the peppers, toasted nuts, tomatoes, olive oil, garlic, salt, oregano, and cayenne. Pour into a bowl, and stir in the Parmesan. Add salt and garnish with fresh basil.