Our Whole30 Roasted Red Pepper Pesto will give your dishes a new boost of flavor! With only five ingredients and 5 minutes of prep, it’s a fast and easy way to elevate your meal! It’s gluten-free, dairy-free, egg-free and plant-based. So whether you are rocking a Whole30 or Plant-Based Whole30, it’s compatible! 

This pesto uses ingredients we were able to find at our local Walmart – jarred roasted red peppers, fresh basil and garlic, cashews, and salt. We love that the jarred roasted red peppers make this a no-cook recipe! We found a compatible jar of roasted red peppers in the condiment aisle by the olives. Just double-check the label that there is no added sugar or non-compatible additives. The fresh basil and garlic really make the flavor of this sauce come together, so be sure to grab fresh ingredients for those.

Recipe & photos by Autumn Michaelis

Once you have the ingredients, pesto is really easy to make in a blender or food processor. Simply add all the ingredients and blend! You may need to stir it down the sides a few times and blend again until all ingredients are well combined. 

This recipe makes about 1 cup and stays good in the fridge in a sealed container for up to 2 weeks. You can also freeze this pesto in a sealed container for up to 3 months. We love it on top of grilled chicken or, if you are plant-based, it would be delicious in our Pesto Bowl or on top of our Tofu Frittata


Can’t do cashews? You can use an equal amount of pine nuts or walnuts; we just prefer the flavor and accessibility of cashews.
Can’t find jarred roasted red peppers? You can roast fresh red peppers instead. Just note that you need a total of 1 ½ cups of roasted red peppers in the end. We have done so before using a basic recipe as a guide like this one.

Whole30 Roasted Red Pepper Pesto

Whole30 Roasted Red Pepper Pesto
Recipe & photos by Autumn Michaelis
Whole30 Roasted Red Pepper Pesto

Whole30 Roasted Red Pepper Pesto

With only five ingredients and 5 minutes of prep, this Whole30 Roasted Red Pepper Pesto is a fast, flavorful way to elevate meals!
*Makes: 1 cup
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Sauce


  • 12 oz jarred roasted red bell peppers drained (about 1 ½ cups)
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup cashews
  • 1 tsp minced garlic (about 2 cloves)
  • 1/2 salt more to taste


  • BLEND all ingredients in a food processor or blender until well combined. We like it with a little texture but blend to your desired consistency. The amount of salt needed will depend if your nuts were salted – salt to taste after adding the initial ½ teaspoon of salt and blending.
  • STORE in the fridge in a sealed container for up to 2 weeks or in the freezer for up to 3 months.
Keyword marinade, salad dressing, sauce
Tried this recipe?Let us know how it was!

Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Autumn Michaelis

Recipe Creator | Whole Food for 7

Autumn Michaelis is an ACSM Certified Exercise Physiologist, with a B.S. in Exercise Science from BYU. Though exercise was her first love in the health world, nutrition has become her passion. She created the blog Wholefoodfor7, sharing easy and budget-friendly Whole30, Paleo, and gluten-free + dairy-free recipes for families. In August 2022, Autumn released the newest Whole30 Endorsed cookbook, Whole Food for Your Family. She is mom to 5 boys (yes 5!) and when not in the kitchen can be found adventuring, hiking, and tearing up the dance floor.