If you are looking for an alternative to the classic Genoese pesto that can amaze with its creaminess and intensity, stop here, this bell pepper and walnut pesto is a true concentrate of sunshine: the sweetness of the peppers, previously roasted to enhance their smoky essence, combines with the enveloping crunch of walnuts and the character of Parmesan cheese.
It is a dense, fragrant sauce with a vibrant color, perfect to embrace a short pasta format or to give a boost to crostini during an aperitif with friends.
Follow my steps and you will discover how to transform a few simple ingredients into a chef-worthy sauce right below the photo as always, but first, look below at other homemade pesto recipes to always have an alternative to the usual tomato pasta.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for making Bell Pepper and Walnut Pesto
- 2 1/2 cups red bell peppers
- 1/2 cup walnut kernels
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup extra virgin olive oil (indicative weight)
- 2 pinches salt
Tools
- 1 Immersion Blender
- 1 Baking Tray
- 1 Jar 8.8 oz with lid
Bell Pepper and Walnut Pesto Preparation
1. Preparing the Peppers: Wash the peppers and place them whole in a hot oven at 392°F (grill or fan mode) for about 20-30 minutes, turning them occasionally, until the skin is charred and blisters.
Remove them from the oven and immediately place them in a paper bag or a bowl covered with plastic wrap to let them “sweat” for 10 minutes. This will make the skin very easy to remove.
Peel the peppers, remove seeds and internal filaments. Cut the flesh into coarse pieces.
2. Blend the Pesto: Put the roasted and cleaned pepper flesh, walnuts, grated Parmesan, and garlic clove (peeled and core removed, if you prefer a milder taste) in a blender or mixer.
Add a pinch of salt.3. Emulsify: Start blending intermittently (to avoid overheating the mixture).
While blending, add the EVO oil in a thin stream until you achieve the desired consistency.The pesto should not be too liquid, but creamy and homogeneous. Taste and adjust salt, and if necessary, add a little more oil for the right creaminess.
4. Storage: The pesto is ready! If not used immediately, transfer it into a sterilized glass jar and cover the surface with a light layer of EVO oil to better preserve it in the fridge for 3-4 days.
Tip: If you’re short on time, you can also use raw peppers, but the pesto flavor will be much more intense and less sweet. Roasting sweetens the peppers and makes them perfect for a creamy pesto!
Tips, Storage, and Variations for Bell Pepper and Walnut Pesto: Creamy and Quick Recipe
In the Fridge: Transfer the pesto into a clean glass jar. Level the surface with a spoon and entirely cover it with a thin layer of extra virgin olive oil. This oil layer serves to isolate the pesto from air, preventing it from oxidizing or drying out. It keeps perfectly for 2-3 days.
In the Freezer: If you’ve made a lot, you can freeze it. The best trick? Use ice cube molds. Once the cubes are frozen, transfer them into a food bag. This way, you’ll have ready-to-use single portions that keep for up to 3 months.
A little trick: If you decide to freeze it, I recommend not adding the Parmesan in the blending phase, but add it fresh when consuming, after thawing the bell pepper and walnut base.
Spicy Version: Add a pinch of fresh chili pepper or Calabrian ‘nduja while blending. The contrast between the sweetness of the pepper and the spiciness is phenomenal.
Spicy Version: Add a pinch of fresh chili pepper or Calabrian ‘nduja while blending. The contrast between the sweetness of the pepper and the spiciness is phenomenal.
Mediterranean Version: Add some sun-dried tomatoes in oil and a tablespoon of desalted capers. This will give the pesto a boost of savoriness and a more rustic texture.
Mediterranean Version: Add some sun-dried tomatoes in oil and a tablespoon of desalted capers. This will give the pesto a boost of savoriness and a more rustic texture.
Fragrant Version: Replace or integrate the garlic with some fresh mint or basil. Mint, in particular, pairs divinely with roasted pepper, making the dish very summery and light.
Fragrant Version: Replace or integrate the garlic with some fresh mint or basil. Mint, in particular, pairs divinely with roasted pepper, making the dish very summery and light.
Lactose-Free / Vegan: You can replace Parmesan with nutritional yeast flakes or simply increase the walnut dose and add an extra pinch of salt to maintain creaminess without using cheese.
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Bell Pepper and Walnut Pesto: Creamy and Quick Recipe-FAQ (Questions and Answers)
Can I use raw peppers instead of roasted ones?
We don’t recommend it. The secret of the deep and enveloping flavor of this pesto relies on the roasting of the pepper skin, which gives a smoky note and makes the pulp digestible and very sweet. If you’re short on time, you can cook them in an air fryer or oven the day before.
What can I use instead of walnuts?
If you don’t like walnuts or are allergic, pine nuts are the most classic alternative. For a more buttery taste, try cashews, or blanched almonds for a finer and delicate texture.
How can I make the pesto even creamier?
If you prefer an almost velvety texture, you can add a tablespoon of ricotta cheese or spreadable cheese while blending. If you’re dressing pasta, remember to save a ladle of cooking water: the starch will create a perfect emulsion with the pesto.
Can I prepare it in advance?
Absolutely yes! You can prepare it even a day in advance and store it in the fridge covered with a layer of oil. In fact, resting will allow the flavors to blend even better.
Is it necessary to peel the peppers?
Yes, for this recipe it is essential. The pepper skin, besides being less digestible, would spoil the silky texture of your pesto. Once roasted, close them in a paper bag or airtight container for 10 minutes: the steam will make peeling very easy!
