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Roasted Red Pepper Pesto

Roasted Red Pepper Pesto


  • 5 large red bell peppers, roasted, skinned, seeded, and halved
  • 2 canned chipotle chiles in adobo, with 1 tablespoon sauce for a slightly smoky flavor (optional)
  • 6 large garlic cloves, minced
  • 5 cooked garlic cloves from garlic confit (optional but highly recommended)
  • ¾ cup toasted pine nuts
  • 1 cup garlic confit oil or extra virgin olive oil, plus more as needed
  • freshly ground black pepper to taste
  • 1 cup freshly grated parmigiano-reggiano cheese
  • kosher or sea salt