Italian Pesto Rosso and Roasted Walnut Dip

Name: Italian Pesto Rosso and Roasted Walnut Dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1½ cups (360 g) roasted red peppers, jarred or homemade, drained but not squeezed dry; ¾ cup (90 g) raw walnuts; ¾ cup (20 g) fresh basil leaves, packed; 2 clove (10 g) garlic cloves, peeled; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated, finely grated; 1 tablespoon (15 ml) red wine vinegar; ¼ cup (60 ml) extra virgin olive oil; sea salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A vibrant, creamy dip that marries the sweet char of roasted red peppers with the rich earthiness of toasted walnuts and the bright herbaceous notes of fresh basil. This Italian-inspired spread balances garlic, Parmesan, and a hint of red wine vinegar for depth. Perfect served with crostini, crackers, fresh vegetables, or torn bread.

Prep: 15 min
Cook: 5 min
Total: 20 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Measure out all ingredients before blending
If using fresh peppers, roast them ahead or use jarred roasted peppers (no need to drain completely—a bit of liquid helps the dip)
Toast the walnuts while gathering other ingredients—don't skip this step, as it deepens their flavor

1
Toast the walnuts
- Place the 0.75 cup (90 g) raw walnuts in an 8-inch (20 cm) skillet over medium heat.
- Stir frequently for 4–5 minutes, until fragrant and lightly golden.
- Be careful not to burn them—they should smell nutty and warm, not acrid.
- Transfer to a plate to cool for 1 minute.
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Ready when: Walnuts are fragrant and lightly golden, not burnt
Tip: Don't skip toasting—raw walnuts will taste bitter and won't contribute the rich, roasted flavor this dip needs.
2
Combine all ingredients in food processor
- Add the toasted walnuts, 1.5 cups (360 g) roasted red peppers (with a bit of their juice), 0.75 cup (20 g) packed fresh basil leaves, 2 garlic cloves, 0.5 cup (50 g) grated Parmesan, and 1 tablespoon (15 ml) red wine vinegar to a food processor.
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Tip: Use a food processor rather than a blender for better texture—you want a chunky-smooth dip, not a completely smooth purée.
3
Pulse to rough texture
- Pulse the mixture 4–5 times, about 1 second per pulse, until the walnuts and peppers are broken down but still have some visible texture.
- You should see small pieces of walnut and red pepper, not a uniform paste.
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Ready when: Mixture is chunky and rough, with visible walnut and pepper pieces, not puréed
Tip: Resist the urge to over-process—a rustic texture is what makes this dip appealing and prevents it from becoming gluey.
4
Stream in olive oil and blend
- With the processor running on low, slowly drizzle in the 0.25 cup (60 ml) extra virgin olive oil through the feed tube.
- Continue processing for 10–15 seconds after the oil is fully incorporated, until the dip is creamy and well combined but still has visible texture.
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Ready when: Dip is creamy, well-blended, and holds together while still showing flecks of walnut and basil
Tip: Add the oil slowly while the processor runs—this emulsifies it into the dip rather than pooling on top.
5
Season to taste
- Taste the dip and season with sea salt and freshly ground black pepper.
- Start with a generous pinch of salt (about 1/4 teaspoon) and a few grinds of pepper, then adjust.
- The Parmesan adds saltiness, so go easy at first.
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Ready when: Flavors are balanced—the sweet peppers, nutty walnuts, and bright basil are all present
Tip: Add salt gradually; you can always add more, but you cannot remove it.
6
Transfer and serve
- Scrape the dip into a serving bowl.
- Drizzle lightly with additional extra virgin olive oil if desired, and serve at room temperature with crostini, crackers, or fresh vegetables.
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Tip: A final drizzle of high-quality olive oil adds visual appeal and reinforces the Italian character of the dish.

Good to know

Tips

Do not wring or squeeze the roasted peppers dry—a small amount of their liquid helps create a creamy dip rather than a crumbly paste.
For a looser, more spreadable consistency, increase the olive oil to 1/3 cup (80 ml). For a thicker dip, reduce it to 3 tablespoons (45 ml).
This dip is best served at room temperature, which allows the flavors—especially the fresh basil and garlic—to shine without being muted by cold.
Make a grain bowl topping: swirl this dip into hummus or labneh and serve alongside roasted vegetables, chickpeas, and grains for a Mediterranean-inspired lunch.

Make ahead

Prepare the dip up to 2 days ahead and store covered in the refrigerator. Let it come to room temperature for 15 minutes before serving, or serve chilled if you prefer.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight and stir well before serving. The texture may become slightly looser after thawing; if needed, blend in 1–2 tablespoons of olive oil to restore creaminess.

Substitutions

roasted red peppers, jarred or homemade → Roasted red peppers homemade from fresh peppers, or fire-roasted tomatoes plus 1 tablespoon tomato paste. If roasting fresh peppers, char 3–4 large red bell peppers over a gas flame or under the broiler, then peel and seed. Jarred peppers are more convenient and yield the same result.
raw walnuts → Toasted pine nuts, hazelnuts, or almonds (reduce to 0.5 cup / 60 g if using stronger-flavored nuts). Pine nuts or hazelnuts provide a milder, more delicate flavor. Almonds work well but use slightly less, as they're denser.
fresh basil leaves, packed → Fresh mint (use 0.5 cup / 12 g) plus 0.25 cup (6 g) fresh parsley, or dried basil (reduce to 2 tablespoons). Fresh mint and parsley create a different but equally Italian profile. Dried basil is acceptable in winter when fresh is unavailable, but use sparingly as it's more intense.
Parmigiano-Reggiano cheese, finely grated → Pecorino Romano or aged Asiago. Pecorino Romano is tangier and saltier; Asiago is nuttier. Both pair beautifully with walnuts.