This red pepper sauce arugula pistachio pesto recipe came from one of those weeks where pasta night was starting to feel boring, but I still wanted something quick. I had a jar of roasted red peppers open in the fridge, a big box of arugula that needed to be used, and a half bag of pistachios left from snack time. Instead of reaching for the usual basil pesto, I decided to experiment.
The first test was too bitter. The second was too thick. What finally worked was balancing the pepper sweetness with arugula’s bite and using pistachios instead of pine nuts for a creamier texture. I also learned that blending order matters more than I expected.
This sauce takes about 15 minutes total, no cooking required. Skill level is beginner friendly. It’s for busy moms, home cooks, and anyone who wants a versatile sauce that feels a little fancy without extra effort.
Why you’ll love this Red pepper sauce arugula pistachio pesto recipe
- Bold flavor without being overpowering
- Creamy texture without cream
- Faster than traditional pesto
- No pine nuts required
- Works hot or cold
- Freezer friendly
- Kid approved when blended smooth
What really sold me is how flexible this sauce is. One batch stretched across multiple meals, and nobody complained, which honestly feels like a small miracle.
Tips for success
Roasted red peppers are the base here, and quality matters. I tested both jarred and homemade roasted peppers. Jarred peppers work perfectly as long as you drain and pat them dry. Too much liquid makes the sauce thin and dull.
Arugula can be sharp. If yours tastes extra peppery, add a bit more roasted pepper or an extra drizzle of olive oil to soften it. I also found that baby arugula blends smoother than mature leaves.
Pistachios should be unsalted or lightly salted. Strongly salted nuts throw off the balance fast. If you only have salted pistachios, rinse and dry them before blending.
Blend in stages. Start with peppers and garlic, then add arugula, then pistachios and cheese last. This gives you a smoother sauce without overworking the greens.
If the sauce tastes flat, it usually needs acid, not salt. A squeeze of lemon wakes everything up instantly.
Nutrition and health notes
This sauce packs a lot of flavor using mostly whole ingredients. Roasted red peppers provide vitamin C and antioxidants. According to USDA FoodData Central, red bell peppers are rich in vitamin C and vitamin A compounds
Arugula adds fiber, folate, and a naturally peppery flavor, while pistachios contribute healthy fats, protein, and minerals like potassium. Olive oil provides monounsaturated fats that help carry flavor and improve satiety.
Because this sauce is nutrient dense, a small portion goes a long way. It’s flavorful enough that you don’t need to drown your food in it.
For storage safety, the FDA recommends refrigerating sauces containing fresh herbs, nuts, and oil promptly and keeping them sealed
This is everyday food with balance, not a health claim in a blender.
Serving ideas and pairings
- Toss with hot pasta or gnocchi
- Spoon over grilled chicken or fish
- Use as a sandwich spread
- Drizzle over roasted vegetables
- Serve with crusty bread
- Pair with philly cheesesteak tortellini for a bold contrast
- Use as a pizza base instead of tomato sauce
- Spoon alongside cunetto’s garlic cheese bread
- Add to grain bowls or salads
It’s also a great alternative when you want something more interesting than classic pesto but not as heavy as cream sauces.
Storage and make ahead
This sauce stores well if handled properly. Keep it in an airtight container in the refrigerator for up to 4 days. Press a thin layer of olive oil over the surface to reduce browning.
Freezing works beautifully. Portion the sauce into small containers or ice cube trays and freeze for up to 2 months. Thaw overnight in the fridge or gently at room temperature.
Because this sauce contains nuts and fresh greens, reheating should be gentle. Warm it by tossing with hot food rather than microwaving directly.
Always use clean utensils when scooping to extend freshness and prevent spoilage.
Red pepper sauce arugula pistachio pesto recipe
Description
A vibrant red pepper sauce arugula pistachio pesto recipe that combines peppery arugula, crunchy pistachios, roasted red peppers, garlic, olive oil, and lemon into a bold, flavorful sauce for pasta, grilled proteins, or crusty bread.
Ingredients
Instructions
Step 1: Prep everything first
Before blending, make sure your roasted red peppers are well drained. I learned this the messy way, too much liquid makes the pesto loose and dull. Roughly chop the garlic and give the arugula a quick pat dry.
Step 2: Blend the base
Add the roasted red peppers, arugula, pistachios, garlic, lemon juice, salt, and pepper to your food processor or blender. Pulse a few times until everything breaks down and looks chunky but combined.
Step 3: Stream in the olive oil
With the machine running, slowly drizzle in the olive oil. Stop and scrape down the sides once or twice. You’re looking for a smooth but slightly textured sauce, not baby food.
Step 4: Taste and adjust
This is where I always pause. Taste the pesto and adjust the salt or lemon if needed. If it’s thicker than you like, add a tablespoon of water and blend again. I tested it both thick and loose, thicker works best for spreading, looser is great for pasta.
Step 5: Rest for flavor
Let the pesto sit for about 10 to 15 minutes before serving. This short rest makes a noticeable difference, the flavors settle and mellow beautifully.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 181.78kcal
- % Daily Value *
- Total Fat 17.18g27%
- Sodium 124.56mg6%
- Potassium 133.17mg4%
- Total Carbohydrate 5.21g2%
- Dietary Fiber 2.14g9%
- Sugars 1.77g
- Protein 3.9g8%
- Vitamin A 32.77 mcg
- Vitamin C 31.74 mg
- Calcium 19.84 mg
- Iron 0.73 mg
- Vitamin E 2.47 mg
- Vitamin K 14.59 mcg
- Vitamin B6 2.58 mg
- Vitamin B12 1.94 mcg
- Phosphorus 44.9 mg
- Magnesium 19.93 mg
- Zinc 0.97 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- I tested jarred and homemade roasted red peppers, both work, just drain well.
- Arugula varies in bitterness, younger leaves give a smoother flavor.
- Pistachios add richness without overpowering, but almonds work in a pinch.
- This pesto keeps in the fridge for up to 4 days with a thin layer of oil on top.
- It freezes surprisingly well in ice cube trays for quick meals.
- Amazing on pasta, sandwiches, grilled chicken, roasted veggies, or as a dip.
