Prep Time: 5 minutes Cook Time: 10 minutes Servings: 4-6 Author: Olivelle (styled the Chivilla Bay Way)
🌴 Why You’ll Love This Recipe
This isn’t your average basil pesto. This Roasted Red Pepper Pesto is smoky, slightly sweet, and packed with bold flavor thanks to toasted nuts, roasted red peppers, and a hit of Sweet Smoked Chili seasoning. It’s rich, vibrant, and wildly versatile—perfect for spooning over pasta, spreading on crusty bread, or dolloping onto grilled meats.
Basically… it makes everything better.
🛒 Ingredients
For the Pesto:
-
¾ cup raw almonds
-
¼ cup hazelnuts
-
2 garlic cloves, finely minced
-
1 jar roasted red peppers, drained and roughly chopped
-
1 Tbsp Seville Spanish Extra Virgin Olive Oil
-
1 Tbsp Prosecco Italian White Wine Vinegar
-
2 tsp Sweet Smoked Chili Rub & Seasoning
-
¼ tsp Lime Fresco Infused Sea Salt
-
1 cup grated Parmesan or Pecorino cheese
👩🍳 Directions
-
Preheat a large pan over medium heat.
Toast almonds and hazelnuts until fragrant and lightly golden, about 5–7 minutes.
Remove from heat and allow to cool completely. -
Add cooled nuts to a food processor and pulse until finely ground.
-
Add garlic and pulse until incorporated.
-
Add roasted red peppers, Seville Spanish Olive Oil, Prosecco White Wine Vinegar, Sweet Smoked Chili Rub, and Lime Fresco Sea Salt.
-
Pulse until the mixture reaches a smooth, creamy consistency.
-
Stir in grated cheese and pulse just until combined.
-
Taste and adjust seasoning if needed. Serve immediately or store chilled.
✨ Chivilla Bay Tips & Swaps
-
🌶️ Want more heat? Add a pinch of red pepper flakes
-
🧀 Cheese swap: Pecorino adds a sharper bite than parmesan
-
🌰 Nut-free option: Try sunflower seeds instead
-
🍝 Thicker pesto: Use less oil; thinner sauce? Add a splash more olive oil
-
🥖 Entertaining win: Serve with sliced baguette or crostini
🫒 Featured Chivilla Bay Favorites
-
Prosecco Italian White Wine Vinegar
){kind=link}