Best 3 Sweet Pepper Pesto Recipes

Transform the irresistible, vibrant flavors of sweet peppers into a delectable pesto, perfect for elevating any dish. Discover how to create a flavorful spread using fresh, ripe sweet peppers, herbs, and nuts. Explore variations to create unique flavor profiles, from classic basil pesto to spicy chili pepper pesto. Learn the art of balancing sweetness, acidity, and nuttiness to craft a versatile pesto that can enhance grilled meats, pasta dishes, sandwiches, and more. Unleash your creativity and begin your culinary journey to create the ultimate sweet pepper pesto.

Here are our top 3 tried and tested recipes!

SWEET PEPPER PESTO PASTA

Sweet Pepper Pesto Pasta image

What's a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. -Karen Hentges, Bakersfield, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

20 miniature sweet peppers, seeded and cut into rings
2 teaspoons olive oil
1/2 teaspoon garlic powder
4-1/2 cups uncooked bow tie pasta
1 cup prepared pesto
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese

Steps:

Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly., Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl., Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.

Nutrition Facts : Calories 308 calories, Fat 14g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA

Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza image

Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb large shrimp, peeled, deveined, and halved lengthwise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/2-3/4 teaspoon red pepper flakes
1 (12 inch) Boboli pizza crusts
1/2 medium sweet onion, cut into thin wedges (Walla Walla or Vidalia)
1 small red bell pepper, seeded, deribbed, and cut into long thin strips
2 cups coarsely shredded mozzarella cheese
10 fresh basil leaves, torn into large pieces
1 large garlic clove
1/2 teaspoon kosher salt
1 (16 ounce) jar roasted red peppers, drained and blotted dry with paper towels
3 tablespoons freshly grated parmesan cheese
4 large fresh basil leaves, torn into large pieces
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon red pepper flakes

Steps:

To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
Scatter the onion and bell pepper over the sauce.
Sprinkle the cheese evenly over the top.
Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
Slice the pizza into wedges and serve immediately.

SWEET PEPPER PESTO

Sweet Pepper Pesto image

I like the versatility of this flavorful puree. Spread it on slim, toasted baguette slices and top it with a slice of red onion and/or feta cheese as an appetizer; mound it up into a dish for dipping vegetable sticks into; spoon it over pasta and grate Parmesan over it. We serve it as a relish to the Shabbat roast chicken. I also like to spread a thin layer of it over sandwich bread before adding the filling.

Provided by Malva

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 red bell peppers
2 garlic cloves
2 tablespoons pine nuts
2 tablespoons olive oil, but more if needed
1/2 teaspoon salt
1 pinch ground black pepper
1/4 cup fresh basil leaf (optional)

Steps:

Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.
Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin.
Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar.
Add salt and ground pepper to taste.
Keep in a well-covered jar in the fridge, and use it up within two weeks.

Nutrition Facts : Calories 105.8, Fat 9.8, SaturatedFat 1.2, Sodium 292.4, Carbohydrate 4.7, Fiber 1.4, Sugar 2.7, Protein 1.3

Tips:

Choose the ripest and freshest sweet peppers you can find. This will ensure that your pesto has the best flavor.
Roast the sweet peppers before using them. Roasting brings out their natural sweetness and smokiness.
Use a food processor or blender to make the pesto. This will help to create a smooth and creamy consistency.
Add nuts or seeds for a crunchy texture. Pine nuts, walnuts, and almonds are all popular choices.
Season the pesto to taste with salt, pepper, and lemon juice. You can also add other herbs, such as basil, oregano, or thyme.
Use the pesto as a spread for sandwiches or wraps, or as a dip for vegetables or crackers. You can also add it to pasta dishes, soups, or stews.

Conclusion:

Sweet pepper pesto is a flavorful and versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. So next time you have some sweet peppers on hand, try making a batch of pesto. You won't be disappointed!