Tomato and roasted capsicum pesto

Try this flavorful Tomato and Roasted Capsicum Pesto! Made with sun-dried tomatoes, red pepper, garlic, chili peppers, olive oil, chickpeas, and parmesan cheese, this delicious pesto is perfect for pasta, dips, and more. Enjoy a healthy twist on traditional pesto without the nuts and seeds.

  • 23 Mar 2025
  • Cook time 0 min
  • Prep time 10 min
  • 12 Servings
  • 7 Ingredients

Tomato and roasted capsicum pesto

This Tomato and Roasted Capsicum Pesto is a delicious and versatile sauce that can be used in a variety of dishes. Whether you're avoiding nuts and seeds due to allergies or simply looking for a new twist on traditional pesto, this recipe offers a rich and flavorful alternative. With sun-dried tomatoes, roasted red peppers, and a touch of chili heat, it’s perfect for pasta, sandwiches, or as a dip.

Ingredients:

1/2 cup sun-dried tomatoes
72g
1/2 cup red pepper
72g
2 garlic cloves
6g
2 red hot chili peppers
80g
1/2 cup olive oil
120g
1/3 can canned chickpeas
130g
1/4 cup grated parmesan cheese
20g

Instructions:

1. Prepare Ingredients:
- If your sun-dried tomatoes are packed in oil, drain them well. If they're dry, rehydrate by soaking in warm water for about 10 minutes, then drain.
- Roast your red pepper until the skin is charred, either over an open flame or under a broiler. Once roasted, place it in a sealed container for about 10 minutes to steam, then peel off the skin and remove the seeds.
2. Blend the Base:
- In a food processor, add the sun-dried tomatoes, roasted red pepper, and garlic cloves. Pulse a few times to start breaking them down.
3. Add Heat and Chickpeas:
- Trim the stems off the red hot chili peppers and remove seeds if you prefer a milder pesto. Roughly chop the peppers and add them to the food processor.
- Add the canned chickpeas to the mixture.
4. Blend to Perfection:
- While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and well combined. You can add more or less olive oil depending on your desired consistency.
5. Incorporate Cheese:
- Add the grated Parmesan cheese and pulse a few more times until just combined.
6. Taste and Adjust:
- Taste the pesto and adjust seasoning if necessary. You may want to add a pinch of salt or a squeeze of lemon juice to brighten up the flavors.
7. Serve and Store:
- Once well-combined, transfer your pesto to a serving bowl or jar. If not using immediately, store the pesto in an airtight container in the refrigerator for up to a week. Drizzle a bit of olive oil on top to keep it fresh.
8. Enjoy:
- Serve your nut and seed-free tomato and roasted capsicum pesto with pasta, spread on sandwiches, or as a dip for vegetables. Enjoy the bold flavors!

Tips:

- Roast the red peppers until the skin is charred for a smokier flavor.

- Adjust the number of chili peppers based on your preferred level of heat.

- Use a high-quality olive oil for better taste.

- Rinse and drain the chickpeas thoroughly to remove excess sodium.

- Blend the ingredients until smooth but still slightly chunky for a more traditional pesto texture.

- Store the pesto in an airtight container in the refrigerator for up to one week.

This Tomato and Roasted Capsicum Pesto is easy to prepare and incredibly versatile. With its vibrant color and rich flavors, it’s sure to become a favorite in your kitchen. Whether used as a spread, dip, or pasta sauce, this unique take on pesto is a fantastic way to enjoy a nut-free alternative without compromising on taste.

Nutrition Facts
Serving Size44 grams
Energy
Calories 45kcal2%
Protein
Protein 2.57g2%
Carbohydrates
Carbohydrates 8g2%
Fiber 1.85g5%
Sugar 3.50g3%
Fat
Fat 11g13%
Saturated 1.72g6%
Cholesterol 1.45mg-
Vitamins
Vitamin A 20ug2%
Choline 13mg2%
Vitamin B1 0.06mg5%
Vitamin B2 0.05mg4%
Vitamin B3 0.77mg5%
Vitamin B6 0.10mg6%
Vitamin B9 27ug7%
Vitamin B12 0.02ug1%
Vitamin C 20mg22%
Vitamin E 0.19mg1%
Vitamin K 4.40ug4%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.14mg15%
Iron, Fe 1.00mg9%
Magnesium, Mg 20mg5%
Phosphorus, P 54mg5%
Potassium, K 290mg8%
Selenium, Se 1.42ug3%
Sodium, Na 36mg3%
Zinc, Zn 0.40mg4%
Water
Water 20g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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