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Roasted Peppers Pistachio Pesto

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course condiments
Cuisine Italian
Servings 46 serving


  • 1 14 oz . jars Red Peppers of Roasted - about 1½cups
  • 1 cup Basil
  • ½ cup Pistachios Raw shelled - toasted
  • 2 cloves Garlic - unpeeled
  • oz Parmesan Cheese . (¾cup)
  • 3 tbsp Extra Virgin Olive oil
  • 1¼ ~ 1¾ lbs Pasta . Ravioli/
  • to taste Salt Peppers &


  • Bring 4 quarts of water to a boil in a large pot. Add the unpeeled garlic cloves and cook for 1 minute. Using a slotted spoon, fish out the garlic and rinse under cold water to stop cooking. Peel and mince garlic.
  • In the same water, cook ravioli as per package instructions. Reserve ½cup cooking water, then drain ravioli and return to pot.
  • Drain the roasted peppers and pat them dry on paper towels.
  • In a food processor, pulse garlic, red peppers, basil, parmesan and pistachios until finely ground, scraping down bowl as needed.
  • With the processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
  • Add 1 cup pesto to ravioli and gently toss to combine, adding 1tablespoon cooking water at a time, as needed, to adjust consistency.


Lets check out what my fellow marathoners have cooked today for BM# 34.