Roasted Red Pepper Pesto Recipe

This roasted red pepper pesto is a delicious condiment, dipping sauce or pasta sauce that cooks up fast and easy!

I’m still very much in the process of figuring out what makes my body happy. But I do know one thing… no matter how much I love dairy in all it’s many shapes, sizes and flavors, my tummy just does NOT feel the same way. So even though I “break the rules” and have some from time to time, I always pay the price for it. So more and more, I’m looking for alternatives to the foods I love that normally have dairy in them. Alternatives such as this roasted red pepper pesto recipe. Delish!

Clean Eating Roasted Red Pepper & Walnut Pesto Recipe

Pesto is typically made with basil, pine nuts, parmesan and plenty of oil. But when you try to avoid dairy, a main ingredient in that list has to go, leaving the resulting sauce or pesto somewhat lacking in flavor. But these days, chefs looking to push the envelope have changed what the word pesto actually means or represents. These days, it can be a broad range of sauces with nary a basil leaf in sight.

Clean Eating Roasted Red Pepper & Walnut Pesto Recipe Prepared

So I got into the kitchen and put on my creative hat. I wanted a nice pasta sauce to go over spaghetti squash spaghetti or zucchini noodles, but I didn’t want a basil pesto without the flavor of the cheese. It’s just not the same.

Clean Eating Roasted Red Pepper & Walnut Pesto Recipe In Dish

So I went with these ingredients listed below and the resulting sauce was actually pretty darn amazing! Excellent over spaghetti squash spaghetti!

More Healthy Pesto Recipes

Copyright Information For The Gracious Pantry


Clean Eating Roasted Red Pepper & Walnut Pesto Recipe

Roasted Red Pepper Pesto

Enjoy this dairy free pesto over regular pasta or even over spaghetti squash!
5 from 2 votes
Print Pin Rate Add to Collection
Course: Condiments, Sauce
Cuisine: American, Italian
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 servings (2 cup yield)
Calories: 82kcal


  • 2 medium red bell peppers
  • ½ cup walnut pieces
  • 1 cup olive oil, or other light flavored oil
  • 4 medium garlic cloves
  • ½ tsp. paprika
  • salt to taste


  • Roast the peppers over a flame (see video).
  • Clean them properly and place in a food processor.
  • Add in all the other ingredients (except the salt which you add at the end) and blend until relatively smooth. You want a “pesto consistency”. This should be somewhat thick.
  • Taste and add salt as needed.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sodium: 1mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 38.1mg | Calcium: 9mg | Iron: 0.4mg

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This looks amazing. Thanks for the inspiration Tiffany!

    1. The Gracious Pantry says:

      Marianne – My pleasure! I hope you enjoy it! 🙂