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A white plate filled with Red Pesto Pasta topped with parmesan cheese and fresh basil.

Red Pesto Pasta

A delicious homemade red pesto tossed with salted pasta noodles. A really easy dinner that tastes amazing!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings10
Calories 514kcal


  • 12 oz pasta of choice

Red Pesto

  • 3/4 cup roasted red peppers from the jar
  • 2/3 cup fresh basil leaves lightly packed
  • 1/4 cup sun dried tomatoes in oil drained
  • 1/4 cup parmesan freshly grated
  • 2 tablespoons pine nuts can sub walnuts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic minced
  • pinch crushed red pepper flakes add more if you want more heat
  • 1/4 cup olive oil


  • Bring a pot of water to boil over medium heat. Once boiling add a few teaspoons of salt to the pot. Stir in the pasta and cook until al dente. 
  • As the pasta cooks make the red pesto. Add the roasted red peppers, basil, sun-dried tomatoes, parmesan, pine nuts, salt, garlic, crushed red pepper flakes, and olive oil to a blender (or food processor) and blend until smooth.
  • Strain the pasta, be sure to reserve 1 cup of pasta water.
  • Place the pasta in a large bowl, stir in the red pesto. Add a splash of reserved pasta water to loosen it up, as needed. Garnish with fresh basil and parmesan. Enjoy!


  • Can add cooked chicken or shrimp to the dish for some protein!
  • Store leftovers in the fridge in an airtight container for 6 days.
I don't recommend freezing pasta. However, you can freeze the red pesto! Freeze in an ice cube tray then transfer the frozen pesto cubes into an airtight container or bag. Remove cubes as needed and let thaw! 


Calories: 514kcal | Carbohydrates: 67g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 1065mg | Potassium: 385mg | Fiber: 4g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 20mg | Calcium: 115mg | Iron: 2mg