Red Pepper Pesto (Pesto Calabrese)

Red Pepper Pesto is spicy and creamy thanks to the ricotta and almonds, with some notes of sharpness given by the pecorino and the sundried tomatoes. It is a rich pesto with bold flavor that develops heat slowly.

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Prep Time: 15

Cook Time: 1 45

cooking pasta: 10

Total Time: 1 1 10

Course: Appetizer, bruschetta topping, Pasta, sauce

Cuisine: Italian, Mediterranean

Diet: Gluten Free

Keyword: Calabrian Pesto, Pesto Pasta, Pesto Recipe, Red Pepper pesto, Red pesto, Roasted Bell Peppers, Roasted pepper

Difficulty: Beginner

Servings: pax

Calories: 445kcal

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

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