Three pepper pesto

    15 min

    This recipe uses red peppers, black pepper, dried chillis and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavour is sweet red pepper. It's excellent toasted with bread under the grill or tossed with pasta. The pesto keeps up to 3 days in the fridge.

    8 people made this

    Serves: 12 

    • 55g grated Parmesan cheese
    • 4 tablespoon extra-virgin olive oil
    • 80g chopped red pepper
    • 10g fresh basil leaves
    • 1/4 teaspoon dried chilli flakes
    • ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth.
    2. Add the red pepper, basil, chilli flakes and black pepper; blend again until smooth.

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    Reviews in English (10)


    This a great spin on traditional pesto's. I did not have the fresh basil and so used dried (about 1/8 of a cup), used chili powder as I did not have red pepper flakes on hand, added 1 clove of garlic as suggested and used a whole red pepper. I blended all the ingredients together and added small amounts of olive oil till it was to the consistency i wanted. Severed over chicken and pasta. It was well recieved by my husband and young boys. Will make it again this summer when I have fresh basil. This is a good pesto recipie for those who can't have nuts.  -  21 Mar 2008  (Review from Allrecipes US | Canada)


    I first made the recipe as written and it wasn't entirely to my liking. After adding more fresh basil (I nearly doubled it), a clove of garlic, salt, a bit more crushed red pepper, and a few pine nuts, it was delicious! With the modifications, I'd give it five stars.  -  12 Jun 2009  (Review from Allrecipes US | Canada)


    I added more red pepper and had to add more olive oil to get the right consistency. Good on bread.  -  14 Jul 2007  (Review from Allrecipes US | Canada)