Roasted Red Pepper Pesto
This roasted red pepper and basil sauce is a flavorful, low-potassium alternative to traditional pasta sauces, making it a great choice for individuals managing CKD. The roasted red bell peppers add natural sweetness and a smooth texture, while fresh basil and a hint of Texas Twist bring a burst of flavor to each bite. With its simple ingredients and easy preparation, this sauce is both kidney-friendly and delicious.
As a Registered Dietitian with over 25 years of experience in nutrition, I specialize in creating recipes that cater to the dietary needs of individuals with Chronic Kidney Disease (CKD). Inspired by my journey with my mother’s CKD management, I launched this site to share evidence-based, kidney-friendly recipes and guidance. All recipes, including this roasted red pepper pesto, are designed with both health and flavor in mind to make a kidney-friendly diet easier to follow.

This roasted red pepper pesto is ideal for those with CKD because it’s naturally low in potassium and uses heart-healthy olive oil. With no added salt and carefully chosen ingredients, this recipe offers a flavorful alternative to traditional sauces that may be high in sodium or potassium. It’s an easy, versatile addition to pasta, offering a kidney-safe way to enjoy a comforting meal.
You can use this on any of our kidney friendly chicken entrees, or our pork entrees for chronic kidney disease. It's great to add flavor to many dishes, like our baked ranch pork chops.
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Ingredients in Red Pepper Pesto Sauce
This roasted red pepper and basil sauce comes together with just a few simple ingredients that pack a lot of flavor without adding extra sodium or potassium. Each ingredient is chosen for its unique contribution to the taste and texture, making this sauce both delicious and kidney-friendly.
- Red Bell Peppers – Provide a rich, slightly sweet base that is naturally low in potassium and adds vibrant color to the sauce.
- Garlic – Adds a robust flavor and depth, enhancing the overall taste profile without adding sodium.
- Pine Nuts – Offer a creamy texture and subtle nutty flavor, while being lower in phosphorus than other nuts.
- Basil Leaves – Infuse a fresh, aromatic quality that brightens up the sauce.
- Black Pepper – Adds a touch of heat and enhances the flavors without adding salt.
- Olive Oil – A heart-healthy fat that gives the sauce a smooth, rich texture.
- Texas Twist – Provides a unique blend of spices for added flavor without extra salt or potassium.
See recipe card for quantities.
How To Make Red Pepper Pesto Sauce
Making this sauce is quick and easy, with only a few steps from roasting to blending. The result is a rich, thick sauce that pairs wonderfully with pasta or as a spread for a variety of dishes.
Step 1: Preheat the oven to 400'F
Add a piece of parchment paper or foil to the bottom of a sheet pan. Add the peppers to a bowl and toss with 1 teaspoon olive oil to coat well. Place the bell peppers skin side down on a large baking sheet. Add the garlic cloves to the sheet. Cook in the oven for 20-25 minutes until the peppers are soft and a little charred if possible.
Step 2: While the peppers are cooking, add the pine nuts to a small skillet and roast them for 3-5 minutes in a pan, lightly toasting them.
Step 3: Once the peppers are done, add the peppers, garlic, pine nuts, basil and black pepper to a food processor.
Step 4: Turn on the food processor and blend well. Add rest of olive oil to the mixture and continue to process until the mixture is a nice thick consistency and no more chunks remain.
Step 5: Store in an airtight jar or container in the refrigerator for up to 2 weeks. Add to pasta to enjoy a delicious sauce with lower potassium.
Hint: Consider making a double batch to have on hand for quick meal prep throughout the week.
CKD-Friendly Variations
Here are some kidney-friendly substitutions to make this recipe even more accessible:
- Olive Oil Substitute: Use avocado oil for a similarly heart-healthy fat option with a mild taste.
- Herb Variation: Replace basil with fresh parsley for a milder flavor that’s also low in potassium.
- Add Lemon Zest: Brighten the flavor by adding a small amount of lemon zest to the blend for a zesty twist that’s kidney-friendly.
Storage
To keep your roasted red pepper and basil sauce fresh:
- Portion Control: If freezing, try using an ice cube tray to freeze individual portions, making it easy to thaw just the amount you need.
- Refrigeration: Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: For longer storage, freeze the sauce in small, portioned containers for up to 3 months. Thaw overnight in the fridge before use.
Top Tip
Serving Suggestion: This sauce can also be used as a dip for fresh vegetables or as a spread on sandwiches.
FAQ
You can use Roasted Red Pepper Pesto as a sauce for pasta, a spread on sandwiches or wraps, a dip for vegetables, or a topping for grilled meats and fish. It can also enhance the flavor of salads or serve as a base for a pizza.
Yes, Roasted Red Pepper Pesto can be frozen! Store it in an airtight container or ice cube trays to portion it out easily. It can be kept in the freezer for up to 3 months. Just thaw it in the refrigerator before use.
If you have nut allergies or cannot find pine nuts, you can substitute them with sunflower seeds, pumpkin seeds, or even walnuts. Each alternative will bring a slightly different flavor and texture but will still create a delicious pesto.
Yes, you can use jarred roasted red peppers to save time, but be sure to choose a variety without added salt to keep it kidney-friendly.
Related to Roasted Pepper Pesto
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Pairing with Pepper Pesto
These are my favorite dishes to serve with Roasted Red Pepper Pesto:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintRoasted Red Pepper Pesto
This Roasted Red Pepper Pesto blends roasted peppers, garlic, pine nuts, and basil into a creamy sauce. It's perfect for pasta, sandwiches, or as a dip, offering delicious flavor with lower potassium.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Entree
- Method: Oven
- Cuisine: american
- Diet: Vegan
Ingredients
2 large red bell peppers, deseeded and cut into large chunks
2 cloves garlic
¼ pine nuts
1 cup basil leaves
½ teaspoon black pepper
2 tablespoon olive oil
1 teaspoon Texas Twist
Instructions
1. Preheat the oven to 400'F
2. Add a piece of parchment paper or foil to the bottom of a sheet pan. Add the peppers to a bowl and toss with 1 teaspoon olive oil to coat well. Place the bell peppers skin side down on a large baking sheet. Add the garlic cloves to the sheet. Cook in the oven for 20-25 minutes until the peppers are soft and a little charred if possible.
3. While the peppers are cooking, add the pine nuts to a small skillet and roast them for 3-5 minutes in a pan, lightly toasting them.
4. Once the peppers are done, add the peppers, Texas twist, garlic, pine nuts, basil and black pepper to a food processor.
5. Turn on the food processor and blend well. Add rest of olive oil to the mixture and continue to process until the mixture is a nice thick consistency and no more chunks remain.
6. Store in an airtight jar or container in the refrigerator for up to 2 weeks. Add to pasta to enjoy a delicious sauce with lower potassium.