Print Recipe

Roasted Red Pepper Pesto (alla Calabrese)

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: dinner, lunch
Keyword: Pasta, Pesto, red pepper pesto, Red Pepper Sauce, Vegan Sauce
Servings: 6 Portions


  • 50 gr Cashew Nuts
  • 50 gr Pine Nuts
  • 2 Red Peppers
  • 30 gr Nutritional Yeast
  • 2 Red Jalapenos
  • 80 ml Olive Oil
  • 2 Garlic Cloves
  • 2 tbsp Sriracha
  • Salt and Pepper


  • Heat olive oil in a pan. Add cashew and pine nuts, roast over medium heat for a few minutes until golden brown.
  • Remove the seeds from the peppers and jalapenos, chop them into small pieces. Cut the garlic cloves into small pieces too.
  • Now put nuts, peppers, garlic and jalapenos in the chopper and chop everything finely.
  • Add nutritional yeast, sriracha and olive oil, stir well and season with salt and pepper.


Keep the pesto in an airtight glass. Cover it with a layer of olive oil, so you can keep it longer in the fridge. You can even store it in the fridge for up to 4 weeks.