Roasted red pepper pesto from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Analyze on June 11, 2017

    This was interesting, but after trying four different roasted red pepper pestos, I'm sure that my husband and I don't like them - lol. Oh well, to each their own. If you did like this recipe, they also have a low-fat version in the same cookbook; I can vouch that we love the basil low-fat recipe. The same company did a Romesco Pesto (Cook's Country June 2011) that uses less of the peppers but adds slivered almonds and red wine vinegar, and a roasted red pepper and pistachio pesto (Cook's Illustrated January 2012) that uses basil instead of the parsley here. So many creative options if you liked this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.