Easy Red Pesto Pasta
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Why I love this recipe
This red pesto pasta recipe is creamy, tangy, bright and so so flavourful. Thanks to the food processor, you just throw all of the ingredients in and you’re good to go!
You can make this red pesto in under 5 minutes, which means that it’s ideal for a weeknight pasta dish. It’s also versatile, as you can add it to salads as a dressing, spread on toast or coat vegetables in it.
My favourite way is of course to enjoy it as a red pesto pasta sauce though. Serve with a side of greens and you have a perfectly balanced meal, ideal for lunch or dinner!
Ingredients
Red peppers
The foundation of this red pesto is roasted red peppers. They’re sweet and packed full of nutrients and provide a vibrant red colour.
Cashews
This homemade pesto is more budget-friendly than a lot of other recipes, as I use cashews which are a lot cheaper than pine nuts and pistachios. You can use these interchangeably though if you have them on hand.
Parmesan
The umami packed parmesan provides a cheesy creaminess to the red pesto pasta sauce.
Orzo
Orzo is a rice-shaped pasta. Pesto is pretty versatile with the type of pasta shape you want to use, so I’d go for your favourite shape with this recipe.
Lemon
For a tangy contrast to the rich, nutty, creamy flavours.
Basil
With this recipe, I don’t use basil within the actual pesto, as you would see with a traditional green pesto. We use it as a garnish to add flavour and colour.
Garlic
It wouldn’t be a pesto recipe without fresh garlic.
Extra-virgin olive oil
The rich flavour of extra virgin olive oil is crucial in any pesto recipe.
How to make this red pesto recipe
PREHEAT OVEN TO 200°C
Start by adding the chopped peppers to a lined baking tray. Coat in rapeseed oil and season with salt. Pop in the oven for 25 minutes until the peppers are roasted and slighted charred.
Next, add the roasted peppers, cashews, garlic, parmesan, lemon juice, salt and red pepper flakes into a food processor.
Start to blend and slowly stream the extra virgin olive oil into the mix. Taste to see if it needs any more salt or lemon juice.
Meanwhile, cook the orzo according to packet instructions.
Add the pesto to a bowl or container ready to use.
Add the pesto to the cooked orzo, adding a ladle of pasta water to loosen.
Stir together and serve with an extra sprinkle of parmesan and enjoy!
Top tips & hints
- If you can, use a food processor rather than a blender, so that you can get a chunkier consistency rather than a smooth paste.
- If you do use a blender rather than a food processor, add a splash of pasta water to help the blade blend all of the ingredients.
- Try and get a slight char on the roasted peppers, when you roast them. I’m not really talking about burning them, just a little char will add some flavour to the creamy red pesto pasta.
- Season your pasta water generously with salt to ensure the pasta is seasoned as well as the pesto.
- Finish cooking the pasta in the pan with the red pesto and a few ladles of pasta water.
Storage
- Store the homemade pesto for up to a week in the fridge or freeze for up to 6 months.
Side recommendations
As we’re missing the green element of the pesto with this roasted red pepper pesto, I love serving this recipe with a side of greens.
Greens that would work well with this recipe: Parmesan Tenderstem Broccoli with Garlic Butter
- Tenderstem broccoli
- Steamed green beans
- Peas
- Wilted spinach
- Rocket side salad
FAQ
Is red pesto nicer than green pesto?
This is a matter of preference! Red pesto is sweeter and tangier, than green pesto thanks to the red peppers. It’s also often spicier, due to the red pepper flakes/chillies being added. If you love basil as the overriding flavour of your pesto, you may prefer green pesto.
Is red pesto healthy?
There is an array of nutrients in red pesto, with red peppers, cashews, lemon, extra-virgin olive oil and garlic being nutrient dense. Cashews and extra-virgin olive oil are also a great source of healthy fats. It is quite densely caloric due to the high level of fats, but when eaten alongside vegetables and eaten in a smaller serving size, it’s still healthy!
Can it be served hot or cold?
Yes you can enjoy the red pesto hot or cold! To enjoy cold, serve on toast or combine with some extra oil to form a salad dressing.
Can I make this a nut-free pesto?
If you have a nut allergy, you can omit the nuts and the pesto will still be delicious. You can just up the parmesan slightly to increase the creaminess.
Other easy pesto pasta recipes…
Gnocchi with Pesto and Charred Courgette
Spinach Pesto Gnocchi with Rocket
Other weeknight dinner recipes…
Easy 10 Minute Naan Bread Pizza
Easy Red Pesto Pasta
Ingredients
- 2-3 red peppers, seeds removed and roughly chopped (£1.00)
- 50 g cashews (£1.39/3)=(£0.46)
- 2 garlic cloves (£0.75/3)=(£0.25)
- 50 g parmesan (£1.75/3)=(£0.58)
- ½ lemon, juiced (£0.20)
- 1 handful of fresh basil (£0.55)
Cupboard Essentials
- 4 tbsp extra-virgin olive oil
- 1 tsp red pepper flakes
- 1 tbsp rapeseed oil
- Salt & Pepper
Serve with : 400g Orzo or pasta of choice
Method
Preheat oven to 200°C
- Start by adding the chopped peppers to a lined baking tray. Coat in rapeseed oil and season with salt. Pop in the oven for 25 minutes
- Next, add the roasted peppers, cashews, garlic, parmesan, lemon juice, salt and red pepper flakes into a food processor.
- Start to blend and slowly stream the extra virgin olive oil into the mix. Taste to see if it needs any more salt or lemon juice.
- Stir the pesto into cooked pasta, adding a ladle of pasta water to loosen. Serve with an extra sprinkle of parmesan and enjoy!
Nutrition
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