Pesto Calabrese

Sometimes you just need dinner on the table fast, right? Especially after a long day! Today I’m showing you how to whip up a super delicious Pesto Calabrese in just a matter of minutes.

It’s so luxuriously creamy and pairs perfectly with pasta.

If you’re looking for a quick pasta sauce that steps outside the traditional green pesto box, this red bell pepper and ricotta Pesto Calabrese recipe is going to be your new favorite.

Quick, easy, and completely delicious—it’s the ultimate weeknight saver!

In my easy step-by-step recipe, I’ll show you just how quick and effortless it is to whip up this gorgeous homemade pesto in no time!

Why you’ll love this recipe:

• Ready in just a few minutes.
• Super easy to make.
• Incredibly creamy.
• Packed with rich Mediterranean flavor.
• A fun twist on classic green pesto.
• Perfect for quick weeknight pasta.
• Made with just a handful of simple ingredients.
• Ideal for a fast, easy dinner.
• Super simple to adjust to your favorite spice level.
• Bursting with amazing flavor.

My Top Recipe Tips

Be sure to use fresh garlic—it really makes all the difference! Just peel the cloves and toss them whole right into your blender or Thermomix®.

You only need to roughly chop the bell peppers and hot peppers; your Thermomix® will chop them up finely in a snap.

Add the Parmesan in whole chunks before blending, and it’ll get ground down nice and fine.

Use a good-quality extra virgin olive oil! It brings out so much of that delicious, rich pesto flavor.

If you don’t have a Thermomix® or a high-powered blender, finely mince the garlic, bell pepper, and hot pepper with a knife, then blend everything together in a tall cup using an immersion blender.

When folding in the ricotta in your Thermomix® (reverse blade / speed 4), don’t overmix! Just give it a quick blend until everything comes together and turns luscious and creamy.

Make sure to give your pesto a good taste test at the end! Don’t skimp on the salt and black pepper—they’re key to bringing out all those amazing flavors.

Love a little heat? Swap out the mild pepper for a small chili pepper (seeded), or just toss in a good pinch of red pepper flakes.

Let the finished pesto sit for a few minutes while your pasta cooks. This gives all those gorgeous flavors a chance to meld together!

Always wait until after you’ve drained your pasta to toss it with the pesto in a pot or a big serving bowl.

Can You Make This Ahead and Store It?

Pesto Calabrese is the ultimate meal-prep dream! You can easily store it in the fridge for a few days.

Just transfer it to a clean jar or airtight container and pour a thin layer of extra virgin olive oil right over the top.

This creates a seal against the air and keeps it nice and fresh much longer.

It freezes beautifully, too! Just spoon the pesto into small containers or freeze it in ice cube trays.

That way, you’ll always have a quick portion of luscious pesto ready to go. When you’re ready to use it, just pop it out of the freezer to thaw ahead of time!

Easy Variations & Substitutions

Spice it up: If you love a fiery kick, swap out the mild pepper for a whole hot chili pepper (or two!).

Switch up the cheese: As mentioned in the recipe notes, you can swap part (or all!) of the Parmesan for Pecorino Romano. It adds a delicious, tangy flavor boost!

Try different nuts: Don’t have pine nuts? Toasted almonds or walnuts taste incredible blended into the pesto or sprinkled on top as a crunchy garnish!

Extra Tomato Flavor: For a richer, deeper tomato taste, throw in a few sun-dried tomatoes (well-drained) before blending.

Herb Boost: Try tossing a few fresh basil leaves or flat-leaf parsley into the blender.
Smoky Twist: A pinch of smoked paprika gives this pesto a wonderful, complex depth of flavor.

What You’ll Need for Pesto Calabrese

• 2 red bell peppers
• 1 hot pepper or red chili
• 2 garlic cloves
• 40 g Parmesan cheese, chunked
• 50 g extra-virgin olive oil
• 100 g ricotta cheese
• 1 pinch salt
• 1 pinch black pepper

How to Make Pesto Calabrese

Instructions:

First, peel the garlic cloves. Drop them into the mixing bowl and chop for 2 sec / speed 8.

Use a spatula to scrape down the sides of the bowl.

Next, core and seed the red bell peppers, then cut them into rough chunks.

Seed the chili pepper as well and chop it into pieces.

Add both to the garlic along with the Parmesan (chunked) and olive oil, then puree for 8 sec / speed 8.

Add the ricotta and mix for 10 sec / reverse direction / speed 4.

Season with salt and pepper to taste.

Serve over warm pasta. Top with your favorites, like extra Parmesan, fresh arugula, or pine nuts!

Enjoy!

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

I hope you have so much fun making this recipe!

If you loved this recipe, you’ll definitely want to check out my Linguine with Pesto Rosso and Mozzarella, too! 🙂

Happy cooking,
Christoph

Rezept merken