Welcome to Monday!  I’m going to start the week off  by sharing something new that I’ll be doing here on Mondays.  It’s called ‘The Food Matters Project’.  A group of food bloggers have gotten together to share their spin on different recipes from Mark Bittman’s cookbook, ‘The Food Matters Cookbook’.  Each week one blogger choses a recipe from the cookbook and everyone puts their own spin on it.

roasted red pepper and walnut pesto

I love the concept behind Mark Bittman’s book and how he is encouraging folks to look at where their food comes from and what they are eating.  You can follow his column, ‘The Minimalist‘ in the New York Times where he shares recipes and his latest thoughts on food.

roasted red pepper pesto

Moving on to this week’s recipe…roasted red pepper and walnut pesto.

I love a good pesto, but usually stick with the more traditional basil or my favorite parsley pestos, but this red pepper pesto has me thinking differently.  It’s vibrant red color and smoky flavor has so many possibilities!  I chose to use it tossed with whole wheat spaghetti, topped with a sprinkling of parmesan and chopped walnuts.

roasted red pepper pesto

Follow the link for the original recipe and be sure to check out all the other takes on this delicious pesto and the ways it can be used.

Roasted Red Pepper and Walnut Pesto


  • 1 jar of roasted red peppers, drained
  • 1 garlic clove
  • 1/2 cup chopped walnuts, plus extra for garnish
  • handful fresh basil leaves
  • kosher salt and pepper
  • extra virgin olive oil
  • parmesan cheese


  1. In the bowl of a food processor put drained peppers, garlic clove, walnuts and basil. While processing stream in olive oil until reaching your desired consistency. Season with salt and pepper to taste.
  2. Prepare whole wheat spaghetti, or your favorite pasta, per package directions. Toss pesto with cooked pasta, top with chopped walnuts and parmesan. Can be served warm or at room temperature.

original recipe here

roasted red pepper pesto

roasted red pepper pesto


17 Responses to Roasted Red Pepper and Walnut Pesto

  1. Erin says:

    I’m happy you’re also on board with the project! Lovely photos as always!

  2. Lena says:

    I started this week aswell, it seems like a great project to be a part of. I love your photos! Really lovely.

    • Alison says:

      Thanks for visiting Lena! I love this project, I think it’s going to be a great experience.

  3. Your pesto turned out beautifully! And I love your photos…so clean and inviting! =)

  4. Jenn says:

    Delicious looking take on the recipe, and overall such a lovely blog!

  5. This looks awesome! I love Mark Bittman as well……what a great project, I look forward to seeing what you all do each Monday.

  6. Glad to have you with us, Alison! Glad you enjoyed your first recipe.

  7. Joanne says:

    So glad you’re joining in! It sounds like you worked wonders with your pesto…that pasta looks delicious!

  8. Looks marvelous, Alison! I can’t wait to try the pesto on pasta. So far I’ve only enjoyed it with roasted cauliflower and kale (yum to both!).

  9. Love all different kinds of pesto sauces…your red pesto has turned out really great.

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