Roasted Capsicum Pesto

Roasted Capsicum Pesto
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Inspired from a trip to Spain, this Roasted Capsicum Pesto is delicious and simple to make!

Roasted Capsicum Pesto | It's Not Complicated Recipes #pesto #capsicum #recipeideas #dip #pestorecipes #easyrecipes #glutenfree

This red capsicum pesto was inspired by a visit to Spain last year. Since then, I have been craving the flavours of Spain. Spanish food is colourful, vibrant and full of flavour. Dishes vary across the different regions but the use of olive oil and garlic is common to all areas as is the use of fresh, local ingredients.

A mound of glorious red capsicums inspired the idea for this pesto which I have adapted to suit various dietary requirements. The vibrant red colour is very appetising and will brighten the dullest day.

As mentioned in my post for Roasted Capsicum Soup with Basil Oil, aside from being delicious, red capsicum has a lot of health benefits! They’re a great source of Vitamin A, B6 and C, and are packed full of antioxidants. I enjoy eating capsicum both raw and cooked. Serve strips of capsicum on a dip platter or add to your salad for a burst of colour. Capsicum is a great addition to pasta sauces and on pizza. Fill halved peppers with a delicious array of ingredients and roast, like my Piedmontese Roasted Peppers

I frequently serve the pesto as a dip but it is very flexible and can be used in a number of ways. I have provided a few serving suggestions below the recipe.


xx Alex and Faye

P.S. Check out some of our other great dip recipes here! Enjoy the different vibrant colours – they will look great on a platter:

5 from 5 votes

Roasted Capsicum Pesto

A Spanish inspired twist on pesto - 

And it just happens to be vegan and gluten free!

Course Appetizer, Side Dish, Snack
Cuisine Spanish
Keyword capsicum, dip, pesto, roasted, tapas
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 102 kcal


  • 2 red capsicums roasted and peeled
  • ¼ cup blanched almonds toasted
  • 1 tbsp olive oil
  • 1 small garlic clove chopped
  • ½ tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • Sea salt and freshly ground black pepper to taste


  1. To roast the capsicums, put them on their sides under a hot oven grill. Grill them for 15-20 minutes, giving a quarter-turn every 5 minutes or so, until the peppers are charred and soft. The skin will become very black and crispy and that gives them a slightly smoky flavour.
  2. Remove from the oven, place into a paper bag and seal or put into a heatproof bowl and sit a plate on top. The steam makes it easier to remove the skins. Let them steam for 15-20 minutes then remove the charred skin, the stalk and the seeds.
  3. Cut into strips; they don’t need to be uniform as you’re going to blend them.
  4. Pat the roasted and peeled red capsicum strips with paper towel. It’s important to remove as much moisture as possible so the pesto is not too thin.
  5. Heat your oven to 180oC. Place blanched almonds onto a small tray and toast 5-7 minutes, stirring once or twice, until golden brown and aromatic. Tip into a bowl and set aside until cool.
  6. Put the capsicums and almonds, along with the remaining ingredients, into a high powered blender and blend until smooth. Add sea salt and freshly ground black pepper to taste. Put into a serving bowl and enjoy.

Recipe Notes

To obtain a smooth result, a high speed blender is necessary. I use a NutriBullet. If you want a smooth result but don’t have a high speed blender I would recommend pushing the pesto through a sieve.

When choosing capsicums to roast, I look for the smoothest ones as they are easiest to peel. Avoid those which are not a regular shape and have too many nooks and crannies.

Please don’t try this recipe with green capsicums. They are not as ripe as red and have a slightly bitter flavour profile.

Keep an eye on the almonds when toasting them; they have a tendency to burn the moment you turn your back.

If you’re not on a gluten free diet, I have made some very simple pita chips to serve. Cut pita rounds into 8, brush with olive oil and sprinkle with za’atar. Bake in a 180oC oven for about 10 minutes.



Use the pesto as a dip with crackers and crudites.

For bruschetta, toast or grill some crusty bread. Spread with fresh goat cheese and top with the pesto.

Make crostini by slicing a baguette to ¼” rounds, brush both sides with olive oil and bake in a 180oC oven 10-15 minutes, turning once. When cool, top with pesto and a white anchovy.

For vegan bruschetta, top toasted crusty bread with pesto, rocket and black olives.

Stir the pesto through pasta with some pitted black olives and grated parmesan.

Serve alongside roast chicken.

Nutrition Facts
Roasted Capsicum Pesto
Amount Per Serving
Calories 102 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 11mg0%
Potassium 177mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1865IU37%
Vitamin C 76.7mg93%
Calcium 23mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Capsicum Pesto

Gluten Free Roasted Capsicum Pesto - It's Not Complicated Recipes #pesto #dip #sides #easyrecipes #glutenfree
Gluten Free Roasted Capsicum Pesto - It's Not Complicated Recipes #pesto #dip #sides #easyrecipes #glutenfree

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About the Author


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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

138 Comments on “Roasted Capsicum Pesto”

  1. 5 stars
    I LOVE pesto, and this looks like a great way to jazz it up! I bet it’s delicious either as a dip or used as a pasta sauce.

  2. 5 stars
    I love pesto but this is a new one for me. I hope I can find the ingredients because this sounds amazing!

  3. 5 stars
    This looks so yummy! I would love to make some more dips for our fall meals. Anything warm and filling is often a win!

  4. This looks lovely. Vegetables always taste so nice when they are roasted, it give the final dish a much richer taste.

  5. 5 stars
    This recipe looks so delicious and looks so easy to make, will try this for my sister’s birthday.

  6. 5 stars
    Ooh this looks like a recipe I would love to try. I love that it’s inspired by your trip to Spain. Must be delicious

  7. this is an interesting recipe. never tried making anything like it, but up for the challenge!

  8. 5 stars
    I do love pesto sauce a lot and this one is a new recipe for me. It looks so delicious and will def try this.

  9. Wow, I’ve never come across this type of pesto, as in Italy, we eat the basil pesto more often! Love the colours of this, so robust.

  10. 5 stars
    I love using different spreads and dips and this sounds so good! The addition of the maple syrup and lemon make it sound really different. Saving this to make soon!

  11. 5 stars
    This was so good I gave up on using veggies sticks to eat it and ate it with a spoon instead hahaha

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  14. 5 stars
    I love pesto and would love to try this. Not familiar with capsicum so this would be exciting to make.

  15. Yuuum! This sounds delish! Im going to have to give it a shot once i get my hands on some capsicums. Thanks for the recipe!

  16. I have a friend who recently completely went vegetarian and I have been struggling with recipes. This looks good!!

  17. 5 stars
    I super appreciate the vegan and gluten free recipe! Event though I have neither of those dietary needs, there are so many people in my life who do, and I want to be able to cook for them! Thanks for providing this!

  18. This looks absolutely yummy. We love bringing different dips to holiday gatherings, everyone seems to love them. I would definitely try this with pita.

  19. this is surely mi kind of meal! i love anything with capsicum especially roasted ones or for my taste slightly burnt to have that smokey flavor! now i need this with a glass of wine!

  20. That looks delicious. Bonus, it seems pretty easy to make too. I need to try this one of these days when I get adventurous in the kitchen again.

  21. 5 stars
    This makes me totally hungry. I am going to try this recipe for sure hopefully tomorrow. And will share with you my experience.

  22. 5 stars
    I love to try different pestos… This one looks tempting. Capsicum is my favourite. Going to try it asap.

  23. 5 stars
    Just the right amount of ingredients and work to get it together.
    Have pinned this one too – on my try!

  24. Oh my gosh, this pesto looks to-die-for! I’m such a sucker for putting pesto on anything and everything, but I’ve never made a pepper-based one! I’ll give it a whirl this coming weekend. 🙂

  25. I always love the vegan recipe and it looks great. I’ll definitely try this one. Thanks for sharing.

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  27. This looks so good! I love seeing a recipe that is vegan and gluten free! I’ll have to give this a try since my son is gluten free. Thanks for sharing!

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