The pesto I know and love is made with a whole basil plant, toasted pine nuts or walnuts, some good olive oil and a handful of Parmesan cheese. A cold sauce, pesto ingredients are mixed in the food processor until thick and smooth. Fresh pesto is best when tossed with hot pasta, but is the perfect sandwich spread or pizza topping too.

For so long, I only associated pesto with basil. However, as the composition follows the traditional recipe, pesto doesn’t have to made with basil at all. I’ve seen recipes using other leafy vegetables, such as spinach and arugula, and concoctions accented by other nuts or cheeses. The best pesto I’ve had isn’t even green.

Roasted red pepper pesto incorporates the fresh basil with a sweet and somewhat smoky base. It’s thick enough to serve as a dip or spread for sandwiches, but I love it over spaghetti. The bright, full-bodied sauce sticks to every noodle and rivals its green counterpart in flavor.

Roasted Red Pepper Pesto

1-12 oz. jar roasted red peppers, drained

3 garlic cloves, chopped

3 tablespoons Parmesan cheese, grated

½ cup fresh basil

1 tablespoon tomato paste

3 tablespoons toasted, chopped walnuts

⅓ cup olive oil

salt and pepper, to taste

In a food processor, pulse peppers, garlic, cheese, basil, tomato paste, and walnuts until just combined. Turn on machine and pour in oil, in a slow stream, through the opening in the lid. Pour into a large bowl and add salt and pepper to taste.