This flavorful roasted red pepper and sun-dried tomato sauce is a vibrant Mediterranean-inspired twist on traditional Genovese pesto. Combining the smoky sweetness of roasted peppers with oil packed sun-dried tomatoes, fresh basil, garlic, and Parmigiano Reggiano, this versatile sauce adds bold flavor and beautiful color to any dish. It’s a favorite because it comes together quickly, uses pantry-friendly ingredients, and can easily be customized. Toss it with fresh pasta, spread it on sandwiches or crostini, spoon it over grilled meats or vegetables, or serve it as a flavorful dip or appetizer spread.
Ingredients
- •2 cup roasted red peppers, drain and retain liquid
- •1 cup sun dried tomatoes in oil, drain and retain liquid
- •1 cup fresh basil, (large handful)
- •2 cloves garlic
- •dash salt and pepper, to taste
- •1 cup Parmigiano Reggiano, fresh grated
Reserve and combine the oil from the sun-dried tomatoes and the liquid from the roasted red peppers. Add the mixture to the pesto as needed to achieve your desired consistency.
Jarred sun-dried tomatoes and roasted red peppers work beautifully in this recipe, but you certainly can roast your own peppers or even make your own sun dried tomatoes! Like many pesto recipes, this one is wonderfully versatile, so feel free to adjust the ingredient amounts to suit your personal taste.
Storage notes
To store, place a piece of plastic wrap directly on the surface of the pesto before covering the container. This helps minimize air exposure and preserve its color. This will keep in the fridge for up to 3 days.
How to use your fresh pesto
Toss with freshly cooked pasta, adding a splash of pasta water to create a silky sauce.
Spread on grilled sourdough or crostini.
Use as the sauce for homemade pizza or flatbread.
Stir into ricotta for ravioli, tortelloni, or stuffed shells.
Layer into lasagna.
Spoon over grilled chicken, shrimp, or steak.
Spread on sandwiches, burgers, or panini instead of mayonnaise.
Swirl into hummus for extra flavor.
Dollop onto scrambled eggs or omelets.
Use as a dip for fresh vegetables, pita chips, or crackers.
Drizzle over roasted vegetables like cauliflower, zucchini, or asparagus.
Spoon over roasted potatoes.
Mix into cooked rice, farro, or couscous.
Stir into mayonnaise or Greek yogurt for a flavorful sandwich spread or vegetable dip.
Add a spoonful to tomato soup or minestrone just before serving.
Brush onto grilled fish as a finishing sauce.
Top burrata or fresh mozzarella and serve with crusty bread.
Fold into chicken salad or pasta salad.
Mix with a little olive oil and use as a marinade for vegetables or chicken.
Freeze in ice cube trays so you always have individual portions ready to use.
