Roasted Red Pepper and Parsley Pesto
Roasted red pepper and parsley pesto is a vibrant, versatile sauce made with preserved roasted peppers, fresh parsley, Parmesan, cashews and garlic. The Thermomix TM7 grinds the nuts and cheese evenly, then blends everything into a silky, emulsified pesto without separating. Ideal as a pasta sauce, spread or dip, and ready in minutes with minimal washing up.
About this recipe
Roasted red pepper and parsley pesto Thermomix TM7 style is the colourful answer to boring sandwiches and plain pasta nights. This recipe brings together sweet preserved roasted peppers, a generous bunch of fresh parsley, aged Parmesan, crunchy cashews and a single garlic clove, all emulsified with olive oil into a glossy, spoonable sauce. Searching for quick pesto recipes or an all-in-one kitchen machine solution for homemade condiments? The TM7 handles the whole process in one bowl: the cashews and Parmesan are ground to an even, sandy consistency, then the peppers and parsley are chopped and blended in, and finally the olive oil is emulsified so the pesto stays silky instead of splitting. The result is a smoky-sweet spread with a herby freshness that shop-bought jars simply cannot match. Serve it stirred through hot linguine as a quick weeknight dinner, dolloped onto grilled vegetables, swirled into soup, or offered as a dip at a drinks party. It keeps well in the fridge, making it a brilliant make-ahead staple for busy households.
Preparation tips
- For the best texture, add the cashews and Parmesan first and grind them before adding the peppers, so the pesto keeps a pleasant bite rather than becoming a smooth purée.
- Spoon the pesto into a sterilised jar and cover the surface with a thin layer of olive oil to keep the parsley vividly green and fresh in the fridge for up to a week.
- If you prefer a milder flavour for children, halve the garlic clove or replace the Parmesan with grated aged Gouda for a nuttier, gentler pesto.
Recipe variations
- Vegan variation: swap the Parmesan for nutritional flakes and two tablespoons of toasted breadcrumbs, keeping the roasted peppers and cashews for a completely plant-based pesto with the same savoury depth.
- Festive variation: add a pinch of smoked paprika and a squeeze of lemon to the roasted pepper base, then serve in small glasses as a colourful starter or party dip with crostini.
Thermomix TM7 Benefits
- Grinding the cashews and Parmesan in the Thermomix creates an even, sandy base for the pesto in seconds.
- Weighing the olive oil directly into the TM7 bowl means precise proportions and a perfectly balanced, glossy emulsion every time.
- Chopping the garlic clove and parsley in the Thermomix releases maximum aroma without any sticky chopping board to wash.
- Whipping air into the emulsified oil and peppers, the Thermomix keeps this pesto silky and stable instead of separating in the jar.
- Mixing all seven ingredients in one TM7 bowl delivers a uniform pesto with no hand stirring and only one quick rinse afterwards.
Ingredients
- Parmesan cheese
- roasted red peppers, preserved
- fresh parsley
- cashew nuts
- garlic clove
- olive oil
- fine sea salt