Eggless Roasted Red Pepper Pesto
Total time15 min
Prep time10 min
Cook time5 min
4.8(13)
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Learn more →Ingredients
6 servings
- ½ cup walnuts
- 1 jar (12 oz) roasted red peppers, drained and patted dry
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool for 2 minutes.
- 2
Add the toasted walnuts and garlic to a food processor and pulse until coarsely chopped, about 8–10 pulses.
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