Bell Pepper Pesto
Prep time
Cook time
Total time
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Recipe type: Sides + Snacks
  • 3 bell peppers (red, orange or yellow will do fine)
  • ½ zucchini (optional but I had one)
  • 3 cloves of garlic (with peel on)
  • ⅔ cup pine nuts
  • ¼ cup olive oil
  • 1 Tbs balsamic vinegar
  • 2 Tbs dried basil (or ¼ cup fresh)
  • ¼- 1/2 tsp sea salt (or to taste)
  • pinch of cayenne
Make It Like So
  1. Preheat oven to 400.
  2. Slice bell peppers in quarters, slice zucchini lengthwise into quarters.
  3. Place peppers, zucchini, and whole cloves of garlic onto roasting pan or pizza pan (I always go with the pizza pan with the holes). Roast for about 30 minutes or until peel starts to separate from peppers.
  4. While veggies are roasting, lightly toast pine nuts in a pan over low to medium heat. Once slightly browned, remove from heat and allow to cool.
  5. Remove peppers from oven and allow to cool slightly. You may wish to remove peel from red pepper, but totally not necessary.
  6. Throw all ingredients into food processor or Vitamix and blend away.
  7. Taste for deliciousness and add more salt and/or olive oil until desired taste and consistency is achieved.
Recipe by Meghan Telpner at