Could jarred roasted red peppers be used instead?

You most certainly could, though I don’t think the flavor would be as fresh as with the peppers you roast yourself. If you go this route, be sure to drain them well before using and that they are not marinated or packed in any sort of flavored liquid that could throw off the flavor of the pesto.

Is Calabrese Pesto Spicy?

It can be as spicy or as mild as you like. Spicy Calabrian chilies are usually used in this recipe, but since they can be hard to come by in most grocery stores, I have substituted Fresno Chilies, which look like a red jalapeno.

Can the cheese be left out?

Yes, you can leave the cheese out and the pesto is still great! I would add a little more salt to make up for the cheese not being there, as it has its own saltiness.

Pesto Calabrese

Ingredients

Units Scale

7 Large Red Bell Peppers
1/4 cup Walnuts (unsalted)
1/4 cup Ricotta Cheese
1/4 cup grated Parmesan Cheese
1-2 Fresno Chilies
1 clove Garlic
1 tsp Salt
1/2 tsp Pepper
1/4 cup Olive Oil

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Instructions

Heat oven to 425 degrees. Cut the bell peppers in half lengthwise, remove seeds and stems and place cut side up on two sheet pans.
Bake the peppers for 10 minutes, then switch the pans on the racks. Bake ten more minutes, then turn peppers over cut side down, switching pans on the racks again. Bake ten more minutes, switch the pans one last time, and bake ten more minutes. They should take around 30 to 40 minutes to bake.
Remove the peppers from the oven and cool on the sheet pans or place in a gallon freezer bag and seal it to help the skin come off more easily.
Place the 1/4 cup of walnuts, 1/4 cup of ricotta cheese, 1/4 cup of parmesan, clove of garlic, the 1 tsp of salt, and 1/2 tsp of black pepper into the bowl of a food processor fitted with the blade attachment.
Peel skins from peppers and the Fresno chilies, adding them to the food processor bowl as you go.
Now add the olive oil to the food processor 1 tbsp at a time, pulsing a few times between each addition, until pesto is smooth. Toss with pasta immediately or store in the refrigerator in a tightly sealed container.

Notes

This pesto will keep in the fridge in a tightly covered container for about 5 days.

Pine Nuts or Almonds in an equal amount may be used instead of walnuts.

Whole Milk or Part Skim ricotta can be used interchangeably.

The peppers and Fresno chilies may be roasted ahead, peeled, and refrigerated to assemble the pesto later.

You may find you need a little more or less olive oil than what is called for. You don't want the pesto too runny. it should be creamy and a little on the thick side.

Author: Amy at The Copper Table
Prep Time: 10 minutes
Additional Time: 10 minutes
Cook Time: 40 minutes
Category: Sauces and Condiments
Cuisine: Italian

Nutrition

Serving Size: 1
Calories: 112
Sugar: 5
Sodium: 329
Fat: 9
Saturated Fat: 1
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 2
Cholesterol: 3