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+ servings

Roasted Red Pepper Carrot Pesto Recipe

Servings 1 cup
Author Jeanette


  • 6 Carmen Peppers seeded and halved
  • 1/4 cup plus 2 tablespoons extra virgin olive oil divided
  • 2 cloves garlic chopped
  • 2 carrots sliced and cooked
  • 1/4 cup toasted walnuts
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Toss the seeded and halved peppers with 2 tablespoons olive oil and a pinch of salt.
  3. Arrange peppers on a parchment paper lined baking sheet in a single layer.
  4. Roast peppers until tender and skin is blistered, about 20-25 minutes.
  5. Place peppers in a bowl and cover with plastic wrap.
  6. Allow peppers to cool; peel skins off.
  7. Heat remaining 1/4 cup olive oil in a small skillet over medium-low heat. Add chopped garlic and cook until fragrant, about 1 minute.
  8. Put all ingredients, except parsley, in a food processor bowl. Pulse until a smooth paste forms.
  9. Transfer to a bowl and stir in parsley.
  10. Season to taste with salt and pepper.