Red Pepper Pesto

Red Pepper Pesto

My Dad had two nice Basil plants this summer which produced a LOT of leaves, but by yesterday the plant was quite sad, and was ready to be tossed… However, there were still a number of leaves on the plant so we thought, why not try to squeeze out a little more basil as a nice close to summer.

In the blending and tasting process we found the basil to be quite bitter, so my Dad suggested throwing in a whole Red Pepper to sweeten it up a bit. I wish the red color translated a little more, but the taste was INCREDIBLE! Still has the Basil element, but definitely takes it up a notch with the Pepper.


  • 8 cups Fresh Basil Leaves
  • 1 Red Pepper (cut into ~1″ pieces)
  • Juice from 1 Lemon
  • 4 oz Toasted Almonds
  • 6 oz Olive Oil
  • Salt-n-pep to taste
  • 2 oz Parmesan Cheese (Optional)


  1. Blend Basil, 1/2 the lemon juice, Almonds and 1/2 the Olive oil. Loose/choppy blend.
  2. Push down sides then add remaining olive oil and taste test how much more lemon and salt-n-pep to add.You can also add in the parmesan cheese or just sprinkle it on top at the end.
  3. Serve with Pasta and enjoy!

One Comment Add yours

  1. LarissaSis says:

    This was soooo good!! What a treat to come home to. Love the variations on pesto!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s