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Low Fat Roasted Red Pepper Pesto

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“A lowfat pesto with all the flavor! Although the flavor of fresh roasted red peppers is best, you can use a 17 oz. jar of peppers, rinsed, instead. Adapted from America's Test Kitchen Family Favorites.”
2 cups

Ingredients Nutrition


  1. Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
  2. Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
  3. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
  4. This makes enough to sauce 1 pound of pasta.
  5. Note:
  6. To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.

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