Casa de Solana B&B - St. Augustine, Florida, FL 32084, United States
  • bigstock-grilled-red-bell-pepper-in-a-w-53618143
  • red pepper food processor
  • red pepper pesto in bowl
  • red pepper pesto in jar

We are creating our new Casa de Solana's most requested recipes for our guests and future guests enjoyement. Please be patient we will try and get good photos for you in the future. Thank you and happy eating!

Red Pepper Pesto Recipe

1 head garlic or (more if garlic lover)
3 tblspn olive oil
2 large red sweet peppers
3/4 cup grated Pecorino Romano cheese
1/2 cup basil
1/2 cup parsley
1/4 teaspoon fresh ground black pepper
1/2 tspn paprika
1/8 tspn salt


1  Peel away dry outer skin from garlic head.
2  Leave skins of garlic cloves intact.
3  Cut off top portion garlic head should be intact, exposing individual cloves only.
4  Place garlic head, cut side up, in small baking dish.
5  Drizzle with oil; cover and set aside. (sprinkle a little salt/pepper optional)
6  Halve the sweet peppers and; remove stem, membranes and seeds.
7  Place peppers, cut sides down, on foil lined baking sheet.
8  Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
9  Remove peppers.
10  Place peppers in a clean brown paper bag and seal.
11  Let stand 20-30 minutes or until peppers are cool enough to handle.
12  Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
13  Set garlic aside to cool.
14  Carefully peel peppers and cut into pieces.
15  Remove garlic head from oil, reserve oil.
16  Press to remove garlic paste from the individual cloves.
17  In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Pecorino Romano cheese, basil, parsley, paprika, (black pepper and salt to taste may be more than 1/8 tspn each).
18  Cover and process with several on-off turns until smooth.
19  When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container. (taste to make adjustments salt, pepper or etc.)
20  To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
21  To serve, bring pesto to room temperature.

**Make adjustments to taste, these are basics measurements, I don’t measure anything**

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