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 ---- 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: 2 1/4 cups; serves 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


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. Puree everything in a blender and adjust seasoning to taste. Add a little sherry vinegar or lemon juice. A little of this pesto goes a long way on a serving of pasta.

Nutrition Information (per serving)

  • (about 1/4 cup):
  • Calories: 181
  • Fat: 18 gm
  • Saturated Fat: 2 gm
  • Trans Fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 5 gm
  • Fiber: 2 gm
  • Sugars: 2 gm
  • Sodium:  148 mg
  • Protein: 2 gm


Preston Maring, MD