Paprika pesto, or red pesto is a wonderfully vibrant alternative to the usual green pesto sauce. Pesto paprika contains all the usual elements of a basic pesto (nuts, cheese, garlic) but also adds smoked paprika and a couple other ingredients that combine to form a whole new level of pesto. For an added bonus, paprika pesto is super easy to make (mostly just food processing) and can be served with pasta and also as a spread for bruschettas and sandwiches.
Ingredients & Substitutions
- Red bell pepper: Red Bell pepper is the sweetest of the peppers which balances out great with the other savory flavors in this pesto recipe. You can either use fresh red peppers and cut them and roast them as explained in the recipe or use jarred red peppers.
- Smoked paprika: An essential element of this pesto. The smoky flavor is a great complement to the the sweetness of the red peppers and the tomato paste. Smoked paprika in general is an essential pantry ingredient to add flavor to so many dishes like chili and mexican rice. It adds more of a touch of smoky flavor rather than full on smokiness.
- Walnuts: Nuts are a staple in any pesto recipe. Instead of walnut you can substitute cashews or pine nuts in this recipe.
- Tomato paste: Adds to the redness and helps to bring together all of the other ingredients. I like using the Cento Tomato Paste tube to avoid opening a new can of tomato paste every time you need a couple teaspoons.
- Parmesan: Also a pesto staple. You can use parmesan cheese or a blend of parmesan and romano. For a vegan alternative use nutritional yeast. See recipe card for substitute ratios.
- Lemon juice: Helps to balance out the other ingredients with a bit of acid. I have not tried any substitutes.
- Olive oil: Use extra virgin olive oil.
- Garlic cloves: Use three if using regular size garlic cloves. If using very large garlic cloves you can use two.
How to Make It
Preheat the oven to 375. Mix the peppers and 2 tblsp olive oil in a bowl and arrange on a baking tray. When the oven is preheated put them in the oven for 15 minutes. After seven minutes, sir the peppers a bit to turn them over.
When the peppers are done, add the peppers and all of the other ingredients to a food processor. Start at the lowest setting and blend until the nuts are grinded down.
Move up settings slowly until the pesto is blended. Serve with pasta or on toast. Whether you serve paprika pesto with pasta or toast, it goes great with our Zucchini Parmigiana.
Pesto Paprika | Parika Pesto
Equipment
- 1 Baking try
- 1 Food processor
Ingredients
- 2 Red Bell peppers Chopped into medium prices or jarred roasted peppers.
- 2 tsp Smoked paprika Smoked paprika works best but you can use regular paprika.
- 2 tsp Tomato paste
- 1/4 cup Walnuts Pine nuts or cashews will also work.
- 3 Garlic cloves If using very large garlic cloves, use 2.
- 1/4 cup plus 2 tblsp extra virgin Olive oil
- 1 tsp Lemon juice
- 1/2 cup Parmesan For a vegan option substitute 2 tblsp nutritional yeast.
- 1/2 tsp Salt Or to taste.
- 1/4 tsp Black pepper Or to taste.
Instructions
- Preheat the oven to 375. Mix the peppers and 2 tblsp olive oil in a bowl and arrange on a baking tray. If using jarred roasted peppers, skip steps 1-2.
- When the oven is preheated put them in the oven for 15 minutes. After seven minutes, sir the peppers a bit to turn them over.
- When the peppers are done, add the peppers and all of the other ingredients to a food processor. Start at the lowest setting and blend until the nuts are grinded down.
- Move up settings slowly until the pesto is blended. Serve with pasta or on toast.