Red Pepper And Walnut Pesto Recipe

Red Pepper And Walnut Pesto

A rustic accompaniment that showcases the flavors of sun-dried tomatoes and basil, this pesto is ideal for tossing with hot pasta or serving with crusty bread.

Total Time1 hour
Yield
20 servings
DifficultyIntermediate

Dietary Interests

Gluten-Free, Mediterranean

Manage Preferences

Submitted by

Vitamix

Ingredients

4 large 900 g red bell pepper
4 garlic cloves, peeled
1½ cups 150 g walnuts
1 cup 180 g sun dried tomatoes, packed in oil, oil drained
1 cup 30 g fresh basil leaves
1 cup 140 g parmesan cheese (or soy parmesan), cubed
1 teaspoon salt, optional
½ teaspoon ground black pepper
1 cup 240 ml extra virgin olive oil

4 large 900 g red bell pepper
4 garlic cloves, peeled
1½ cups 150 g walnuts
1 cup 180 g sun dried tomatoes, packed in oil, oil drained
1 cup 30 g fresh basil leaves
1 cup 140 g parmesan cheese (or soy parmesan), cubed
1 teaspoon salt, optional
½ teaspoon ground black pepper
1 cup 240 ml extra virgin olive oil

1. Preheat oven or air fryer to 400 °F (200° C). Place the bell peppers onto a sheet tray and lightly brush the peppers with olive oil and place into the oven or air fryer. Roast for 10 – 12 minutes and then add the garlic. Roast for an additional 10 minutes.
2. Once done cooking, place the roasted garlic and bell peppers into a bowl and cover tightly with a lid or plastic wrap. Let steam in the bowl for 15 – 20 minutes. When slightly cool, remove the peppers from the bowl and remove the stems, skins and seeds and discard.
3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, and increase speed to Variable 6. Blend for 45 seconds, using the tamper to press ingredients towards the blades, or until desired consistency is reached. For a smooth pesto blend on the highest speed.

1. Preheat oven or air fryer to 400 °F (200° C). Place the bell peppers onto a sheet tray and lightly brush the peppers with olive oil and place into the oven or air fryer. Roast for 10 – 12 minutes and then add the garlic. Roast for an additional 10 minutes.
2. Once done cooking, place the roasted garlic and bell peppers into a bowl and cover tightly with a lid or plastic wrap. Let steam in the bowl for 15 – 20 minutes. When slightly cool, remove the peppers from the bowl and remove the stems, skins and seeds and discard.
3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, and increase speed to Variable 6. Blend for 45 seconds, using the tamper to press ingredients towards the blades, or until desired consistency is reached. For a smooth pesto blend on the highest speed.