Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"My doctor told me to stop having intimate dinners for four. Unless there are three other people."
Orson Welles, Actor

The refrigerator light goes on...

This is a fantastic pesto, and like the others on this website (basil, dill, arugula, etc.), it is so versatile. You can use it on pizzas or as a sauce for pasta. It goes great on sandwiches and I even flavor mashed potatoes with it. You can use roasted bell peppers from a jar if you don't have time to roast the peppers yourself. Make sure to purchase roasted peppers that are not packed in oil.

Bottled Peppers

One time I was doing a demonstration of this recipe and the host asked if he could use bottled red peppers. I answered that there was usually a lot of oil in bottled roasted red peppers but I was wrong. Some are packed in oil but most are packed in water with a little vinegar. Either way, they rarely have much, if any, salt. I have tested recipes with fresh and bottled peppers and there is a slight difference in the flavor of the recipe with the fresh peppers but the bottled are still really good. I have also used bottled roasted yellow peppers with similar results.


Red Pepper Pesto

Servings = 6 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe keeps about 3 - 4 days tightly sealed.

2 red bell peppers
2 Tbsp pine nuts
2 cloves garlic (minced)
1/2 cup fresh basil leaves
1 ounce Parmigiano-Reggiano (grated)
2 Tbsp water
1 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
2 Tbsp extra virgin olive oil

Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.

After the peppers are cooled, peel and seed them.

Place the peppers in a blender or mini chopper with the other ingredients and purée until smooth. Chill until ready to serve.

Nutrition Facts

Serving size = 2 tablespoons

Servings = 6


Amount Per Serving

Calories 90 Calories from Fat 68
  % Daily Value
Total Fat 8g 12%
    Saturated Fat 2g 8%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 3mg 1%
Sodium 76mg 3%
Total Carbohydrates 3g 1%
    Dietary Fiber 1g 3%
    Sugars 1g
Protein 3g
Vitamin A 21% Vitamin C 62%
Calcium 7% Iron 3%
Vitamin K 20 mcg Potassium 99 mg
Magnesium 15 mg