This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

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Nutrition Facts

68.6 calories; 2.2 g protein; 0.7 g carbohydrates; 4.9 mg cholesterol; 85.3 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2008
This a great spin on traditional pesto's. I did not have the fresh basil and so used dried (about 1/8 of a cup) used chili powder as I did not have red pepper flakes on hand added 1 clove of garlic as suggested and used a whole red pepper. I blended all the ingredients together and added small amounts of olive oil till it was to the consistency i wanted. Severed over chicken and pasta. It was well recieved by my husband and young boys. Will make it again this summer when I have fresh basil. This is a good pesto recipie for those who can't have nuts. Read More
(7)

Most helpful critical review

Rating: 3 stars
08/20/2010
This came out way too watery since the red pepper exuded extra moisture. I added more basil and also added garlic for flavor. It's a good idea fundamentally but the recipe has to be tweaked in order to achieve the proper consistency. Read More
(3)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2008
This a great spin on traditional pesto's. I did not have the fresh basil and so used dried (about 1/8 of a cup) used chili powder as I did not have red pepper flakes on hand added 1 clove of garlic as suggested and used a whole red pepper. I blended all the ingredients together and added small amounts of olive oil till it was to the consistency i wanted. Severed over chicken and pasta. It was well recieved by my husband and young boys. Will make it again this summer when I have fresh basil. This is a good pesto recipie for those who can't have nuts. Read More
(7)
Rating: 5 stars
03/21/2008
This a great spin on traditional pesto's. I did not have the fresh basil and so used dried (about 1/8 of a cup) used chili powder as I did not have red pepper flakes on hand added 1 clove of garlic as suggested and used a whole red pepper. I blended all the ingredients together and added small amounts of olive oil till it was to the consistency i wanted. Severed over chicken and pasta. It was well recieved by my husband and young boys. Will make it again this summer when I have fresh basil. This is a good pesto recipie for those who can't have nuts. Read More
(7)
Rating: 4 stars
07/14/2007
I added more red pepper and had to add more olive oil to get the right consistency. Good on bread. Read More
(4)
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Rating: 4 stars
06/15/2009
I first made the recipe as written and it wasn't entirely to my liking. After adding more fresh basil (I nearly doubled it) a clove of garlic salt a bit more crushed red pepper and a few pine nuts it was delicious! With the modifications I'd give it five stars. Read More
(4)
Rating: 3 stars
08/20/2010
This came out way too watery since the red pepper exuded extra moisture. I added more basil and also added garlic for flavor. It's a good idea fundamentally but the recipe has to be tweaked in order to achieve the proper consistency. Read More
(3)
Rating: 5 stars
07/14/2007
Great recipe! Made it up and served it with a variety of crackers. After tasting following recipe exactly I added two table. pine nuts just because I like them. I then blended it altogether until smooth. Delicious. This would be great as a condiment for sandwiches (chicken or turkey perhaps and definitely on grilled portobella mushroom sandwiches). Also good served over baked potatoes. Very easy to make. If you like it hotter add more of the hot red pepper flakes or some hot sauce. As is it was perfect for my tastes. Would also be good with a little onion added to it or if you like garlic a bit of garlic. You don't want to lose the pepper taste however. The freshness of the vegetable really shines through in this recipe. Read More
(3)
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Rating: 5 stars
08/18/2011
soooo delicious and easy to customize with what you have on hand! Read More
(2)
Rating: 5 stars
12/22/2008
LOVE this recipe! I've used it in a couple of different ways and think each is better than the last! Great to experiment with! Read More
(1)
Rating: 5 stars
06/05/2008
I followed the recipe as given but forgot to put in the black pepper. It still came out great. I will definitely make this again! Read More
(1)
Rating: 4 stars
07/05/2016
I had to reduce the red peppers on the stove to get all the water out then blended the basil etc...great recipe! I put it over marinated grilled salmon Read More