Roasted red pepper pesto

Contributed by Preston Maring, MD

Roasted red pepper pesto

Perfect over a whole grain pasta or as a dip for veggies, this pesto is very tasty. 

It can either take some time or minimal time - it all depends on the roasted red peppers. This could be good with peppers out of a jar, but I roasted my own for this recipe. 

It is a little difficult to blacken them over a burner when they are all folded over on themselves. You can also cut them in half, flatten them on a baking sheet and broil them until blackened.

Servings: 8


  • 2 large red peppers
  • 1/2 cup sliced almonds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh marjoram leaves
  • 2 tablespoons pine nuts
  • 1 shallot, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste
  • Splash of sherry vinegar or lemon juice


  1. Char the peppers one way or another. Transfer them to a bowl and cover with plastic wrap for about 15 minutes. Rub the skin off the peppers with a paper towel. Discard the core and the seeds. 
  2. Puree everything in a blender and adjust seasoning to taste. 
  3. Add a little sherry vinegar or lemon juice. 
  4. A little of this pesto goes a long way on a serving of pasta.

Nutrition information (per serving)

  • Serving size: 1/4 cup
  • Calories: 181
  • Total fat: 18 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 148 mg
  • Total carbohydrate: 5 g
  • Dietary fiber: 2 g
  • Total sugars: 2 g
  • Protein: 2 g