This post contains affiliate links for products we love. Italian Kitchen Confessions earns a small commission on these links at no cost to you.
This post has been updated. It first appeared on Italian Kitchen Confessions in July, 2020.
Roasted Red Pepper Pesto (Pesto Calabrese) is a sensory delight—smoky, spicy, and fresh. It is a perfect dip for a summer al fresco aperitivo or you can use to make a roasted red pepper pesto pasta, that will spice up your normal pasta night!
If you love bold flavors with a creamy finish, this red pepper pesto sauce will quickly become a staple in your kitchen!
THE STORY BEHIND MY RED PEPPER PESTO
In the heart of Calabria, where the sun kisses rugged hills and the air is perfumed with wild herbs, there’s a vibrant tradition of bold, fiery flavors. Pesto Calabrese — the spicy red pesto — is a true taste of this southern Italian region’s soul. Unlike the classic green basil pesto from Genoa, this version bursts with roasted red peppers, crushed Calabrian chili peppers, tangy pecorino, and fragrant garlic.
The inspiration of this red bell pepper pesto comes from simply roasted peppers, a recipe that my dad was making every summer on repeat. I learned all the secret of perfectly roasted red peppers from him. When I first discovered this pesto, I was captivated by its rustic charm and the perfect balance of heat and creaminess. To add my own twist, I fold in fresh ricotta, which mellows the spice just enough and adds a silky richness that feels like a gentle hug on the palate. The ricotta also makes it incredibly versatile — equally delicious tossed with pasta, spread on toasted bread, or dolloped on grilled vegetables.
Every time I make this Pesto Calabrese with ricotta, I’m transported to our sunny kitchen in Italy, surrounded by laughter, family, and the vibrant colors of the Mediterranean. It’s comfort food with a kick, a little spicy celebration of southern Italy’s warmth and heart.
WHY YOU WILL LOVE RED PEPPER PESTO
-Roasted Red Pepper pesto is a summer make ahead recipe, that will conquer you with its simplicity!
-This red pepper pesto recipe has a rich and bold flavor, that develops heat slowly. In addition it will add a touch of elegance to your every day table.
– This pepper pesto is packed with nutrients such as Vitamin C from the peppers, magnesium from the almonds and calcium from the cheese.
RED PEPPER PESTO INGREDIENTS & WHY THEY MATTERS
Like most Italian recipes, this Red Pepper Pesto recipe requires a few good quality fresh ingredients, that blended together create a flavorful sauce.
Roasted Red peppers: July is the perfect time to savor these gems as they are in season. Check out my Simply Roasted Bell Peppers recipe to prepare a massive jar of this veggie that you can use in several recipes, including Red Pepper Pesto. The peppers works because when roasted develop a smoky flavor.
Sun-dried tomatoes: They give a salty and distinctive umami flavor to the dish. I recommend using sun-dried tomatoes preserved in oil as they are easy to blend. If you will go for dry sun-dried tomatoes, consider to soak them in warm water for 10 minutes, then proceed as per the recipe instructions.
Red onions: Unlike Classic Ligurian Pesto, this recipe calls for red onions instead of only garlic. Red onions are in fact sweeter than other varieties, adding taste to the dish.
Garlic: one clove minced add a nice aroma, without overpowering the dish.
Almonds: Almonds are widely used in south Italy. They are a great source of protein, omega 3 and magnesium. Prefer blanched almonds.
Ricotta: We will use here fresh ricotta, a light cheese that adds some creaminess, without overpowering the taste.
Pecorino: This cheese will add saltiness and creaminess.
Parmesan Cheese (Parmigiano Reggiano): in equal quantity add a different layer of umami flavor.
Calabrian Chili flakes: As this is a Calabrian-inspired dish, you have to use chili. I add a teaspoon, you can dose it as you like. This ingredients is the signature heat of this dish, I recommend this one.
Extra Virgin olive oil: choose a good quality olive oil.
Salt and Pepper: to taste.
If you will use it to make a red pepper pesto pasta, you will a pasta shape that holds thee sauce: I suggest fusilli, cavatappi (corkscrew) if you chose dry pasta, instead if you will make your own I recommend orecchiette.
HOW TO MAKE RED PEPPER PESTO
To make this roasted red pepper pesto recipe you will need to follow the steps highlighted below:
1. Prep the bell peppers (if not using jarred):
Roast whole red bell peppers under a broiler or flame until charred. Let steam in a paper bag, then peel them. For further instructions, check my post Simply Roasted Bell Peppers.
2. Sautee the red onion chopped and the minced garlic.
In a small pan over medium heat, add some EVOO and when shimmers add the red onions and the minced garlic and let them cook until soft, 5-10 minutes.
3. Blend your pesto:
In a food processor, combine peppers, almonds, sundried tomatoes, pecorino, parmesan, Calabrian chili, red onion and garlic. Pulse and stream in olive oil until smooth or slightly chunky.
4. Add the ricotta
Add the ricotta as final ingredient and blend it.
Now the roasted red pepper pesto is ready to be used as a dip. If you want to use it instead to toss a pasta, check the steps below.
5. Cook pasta:
Bring a pot of cold water to roaring boil. When boils, add the salt and bring it back to boil. Add the pasta and cook accordingly to packaging instructions. Boil pasta until al dente. Reserve ½ cup pasta water before draining.
6. Mix and finish:
In a bowl or skillet over low heat, toss pasta with pesto and a little pasta water to emulsify. Season to taste.
7. Serve:
Top with extra cheese, fresh basil, and a drizzle of olive oil. Serve immediately.
MY RED PEPPER PESTO PRO TIPS
– Heat customization: Adjust chili level depending on your heat tolerance.
– Texture preference: Go chunky or smooth depending on your audience. I like chuncky!
– Nut alternatives: Walnuts, cashews, or pine nuts work too.
– Save off pasta water: Essential for silky, clingy sauce.
– Make-ahead friendly: Pesto can be made in bulk and stored (fridge/freezer)
– Roasted Red Peppers: you can use jarred roasted peppers, if you look for something faster.
-Add a touch of freshness: dried oregano or fresh basil leaves.
MORE PESTO RECIPES FOR YOU
Roasted Red Peppers, Anchovies and Mozzarella Bruschetta
Pesto Salad with Shrimp and Mixed Grains
STORING SUGGESTIONS
The sauce will keep in the refrigerator in a jar or airtight container for 1 week if it last that long!
You could also freeze it, I suggest to use a silicone ice-tray, so that you can have mono-dose portion to utilize when you want. It will last for 8 weeks.
SERVING SUGGESTIONS
This pesto spread is probably the favorite of Robert, my husband. He likes it as a dip, and I usually serve it with some cheese, crudité and crackers, that will make it an ideal healthy aperitive. If you serve it as a dip, consider also using it for your Italian Antipasto Platter.
You can also use it to toss a pasta: serve it with a side salad and some Perfect for summer entertaining. Pair it with crisp white wine, fresh bread, and a green side salad.
FAQ SECTION
Q: Can I swap Pecorino with Parmesan?
Yes! Parmesan offers a milder flavor, while Pecorino adds bold Italian notes.
Q: How spicy is this?
Expect moderate Calabrian heat; adjust to taste with less or more chili.
Q: Best pasta shape?
This roasted red pepper pesto sauce needs a short pasta shapes. Penne, fusilli, cavatappi are all ideal for clinging sauce. Or if you want to make your own, choose orecchiette, and you will have a contrast between the chewiness of homemade pasta and the creaminess of the sauce.
Q: Is this gluten-free?
Absolutely! Just choose your favorite gluten-free pasta.
ITALIAN WINE PAIRING FOR ROASTED RED PEPPER PESTO PASTA
The bold, smoky-sweet flavors of roasted red peppers, creamy Pecorino, and the gentle heat of Calabrian chili call for a wine that can refresh the palate, highlight the spice, and complement the richness.
If you look for a white wine, choose Vermentino (from Sardinia or Liguria). Its crisp, herbal notes with citrus and salinity will balance the spices. An Etna Bianco (Sicily) will work too, as it is mineral-driven with lemon zest and a hint of smoke that matches the charred notes of roasted peppers.
If instead you are a red wines lover, I suggest a light to medium-bodied wine suchas Frappato (Sicily): it’s fruity, floral, and low in tanni, so it will not overpower the pesto. Another good choice is Dolcetto d’Alba (Piedmont) earthy and light tannin. It is great with nutty, cheesy sauces and roasted flavors.
Avoid oaky Chardonnay or heavy reds like Amarone—they’ll overpower the delicate roasted sweetness.
I hope you liked this Red Pepper Pesto recipe ! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Equipment
- 1 Blender
Ingredients
- ⅔ pound bell pepper red
- 20 gr sun dried tomatoes
- 50 gr almonds
- 2 tbsp olive oil
- 1 tsp calabrian chili dry
- 20 gr pecorino
- 20 gr parmigiano
- 100 gr ricotta
- 1 pound pasta penne, fusilli, cavatappi
Instructions
Prep the bell peppers (if not using jarred):
- Roast whole red bell peppers under a broiler or flame until charred. Let steam in a paper bag, then peel them. (see notes)
Saute the red onion chopped and the minced garlic.
- In a small pan over medium heat, add some EVOO andwhen shimmers add the red onions andthe minced garlic and let them cook until soft, 5-10 minutes.
Blend your pesto:
- In a food processor, combine peppers, almonds, sundriedtomatoes, pecorino, parmesan, Calabrian chili, red onion and garlic. Pulse and stream in olive oil until smooth orslightly chunky.
Add the ricotta
- Add the ricotta as final ingredient and blend it. Now the roasted red pepper pesto is ready to be usedas a dip. If you want to use it instead to toss a pasta, check the steps below.
Cook pasta:
- Bring a pot of cold water to roaring boil. When boils,add the salt and bring it back to boil. Add the pasta and cook accordingly to packaging instructions. Boil pasta until al dente. Reserve ½ cup pasta water before draining.
- Mix and finish:
- In a bowl or skillet over low heat, toss pasta withpesto and a little pasta water to emulsify. Season to taste.
Serve:
- Top with extra cheese, fresh basil, and a drizzle of olive oil. Serve immediately.
Notes
- For further instructions, check my post Simply Roasted Bell Peppers. Or you can use jarred, if you look for a faster recipe.
- Heat customization: Adjust chili level depending on your heat tolerance.
- Texture preference: Go chunky or smooth depending on your audience. I like chuncky!
Nutrition
