Paprika Pesto

Paprika Pesto is a coarsely ground mixture of cooked red paprika, sun-dried tomatoes, and garlic, along with a few more ingredients. This pesto tastes super delicious and is a suitable replacement for store-bought pestos, which are incredibly high in fat and preservatives.

When you make this pesto at home and use it immediately, you can use as little oil as possible and add or remove ingredients according to your preference. You can use this pesto as a spread on toast or combine it with cooked pasta.

Recently, when I made Paprika Pesto, I combined it with prawns and edamame beans and made a delicious Pasta. Note that the quantities mentioned in this recipe are sufficient for 500g of Pasta.

I have already shared a few pesto recipes, like Parsley Pesto, Spring Onion Pesto, Basil Pesto and Dill Pesto. Do check them out.

Now, let’s check out the recipe for Paprika Pesto.

Equipment Needed

• Pan
• Spatula
• Knives and Cutting Board
• Food Processor

Ingredients for Paprika Pesto

• 3 Red Paprikas
• 3 Garlic Cloves
• 1 Handful of Walnuts
• 2 Dried Red Chillies
• 6-8 Sundried Tomatoes
• 2 tbsp Olive Oil
• 1 tsp Salt
• 2 tbsp Parmesan Cheese (Optional)
• Extra Olive Oil to drizzle on top (optional)

Method to make Paprika Pesto

• Heat oil in a pan. Add walnuts, garlic, dried red chillies and sundried tomatoes. Fry them on low heat for a few seconds.
  
  
  
• Add chopped paprika.
  
  
  
• Add salt. Cover the pan with a lid and cook on low heat until the paprika is cooked. Turn off the heat. Let the mixture cool.
  
  
  
• Use a food processor to grind it coarsely. Add parmesan (optional).
  
  
  
• Transfer it to a serving bowl. Drizzle extra virgin olive oil on top and serve.
  
  

Here is the recipe in printable format:

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