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Roasted Red Pepper Pesto Recipes

Purchase some of this delicious Pesto and make your own "Come Alive Dishes"!  

Roasted Red Pepper Hummus

posted Aug 5, 2013, 8:37 AM by Heather Champagne

Add 1-2 tablespoons of the Roasted Red Pepper Pesto to any plain store bought or homemade hummus. Mix thoroughly, Garnish with paprika with olive oil and 1 teaspoon of pesto.

Red, White, and Blue Grilled Cheese Sandwich

posted Aug 5, 2013, 5:05 AM by AAH Pesto Admin   [ updated Sep 23, 2013, 7:43 AM by Heather Champagne ]

Store Shopping List

2 Slices Bread: Sour Dough or Multi Grain recommended
2 Tblsps of softened Butter
1 Tsp of Roasted Red Pepper Pesto
1-2 Slice of Cheese (Cheddar or American)
Sprinkle of Crumbled Blue Cheese

Get a hot skillet or indoor counter top grill. In a hot pan take your buttered bread, lay it down, spoon on Roasted Red Pepper pesto, add blue cheese, cheese slice, more bread and
butter. Flip and take off when other side has gold brown color. Please keep in mind that the
Roasted Red Pepper is much looser. It will melt with the other cheeses, and appear to ooze.

Yummy goodness! Not a bad thing.

Ultimate Cheese Platter

posted Jun 3, 2012, 8:40 AM by Heather Champagne

People ask me all the time which is my favorite and I don't have an answer for the pesto I like best. All I can tell you is that each pesto is different in its own way. I do however like to eat certain ones just out of the jar.

You can do this with either Roasted Red Pepper Pesto or Artichoke. Personally, I love the Red Pepper best with a great cheese tray.

Here are the cheeses I pair with this pesto. Gorgonzola Dolce, Camembert or Brie, Goat Cheese or Humboldt Fog, Farm House Cheddar.

You must have a sour apple Granny Smith or a Korean Pear. This pear has the consistency of of an apple but tastes like a cantaloupe or honey dew melon.

Prosciutto Ham, a must and great crusty bread. Don't forget your wine; Pinot Noir, is my recommendation.


Roasted Red Pepper Pesto Cream over Grilled Portobello Mushrooms with toasted Naan Bread

posted Jul 10, 2011, 9:43 AM by Heather Champagne

1   jar              Roasted Red Pepper Pesto
1   pint            Whipping Cream
4   caps          Portobello Mushroom
2   count         Naan Bread-Toasted
2   ounces     Grated Parmesan Cheese
Salt and Pepper to taste

In buttered or oiled pan, place cleaned (stem out) mushroom caps, season with salt and pepper. The caps will begin to shrink or turn watery. While Portobello caps are cooking, in a separate saucepan, heat whipping cream, just shy of scorching and add the pesto. Whisk the mix and add the Parmesan cheese. The sauce will begin to thicken. Take off heat and set aside.
Be sure to prepare your Naan Bread; which is sold in many International markets or Indian Cuisine stores. Take two pieces and toast on stove, oven or toaster. I like it best on the stove in a shallow pan with a dab of butter to brown the bread.
By this time the mushrooms should be cooked, about 5-7 minutes cooking time. Lay the mushrooms on a plate, top with Roasted Red Pepper Pesto Cream Sauce and serve with Naan Bread. 

Serves 2 as meal or 4 as an appetizer

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