My Pesto alla Calabrese is a bold, spicy flavor-packed sauce with the authentic taste of Calabria. Made with sweet red peppers, fresh basil, and a touch of Calabrian chili paste, it’s rich, slightly smoky, and incredibly versatile. Whether used as a pasta sauce, spread, or dip, this traditional pesto brings a delectable array of savory red peppers to every bite!
What is Pesto alla Calabrese?
Pesto alla Calabrese is a rich, creamy, and slightly spicy red pepper pesto that captures the authentic taste of Calabria. Unlike the more well-known pesto alla Genovese, this version is made with sweet red peppers, fresh basil, pecorino cheese, and a touch of Calabrian chili paste for that signature spicy flavor. Some variations include creamy ricotta cheese for a smooth texture, while others keep it sharper with just pecorino romano dop.
This traditional pesto is incredibly versatile—it works as a pasta sauce, a spread for bruschetta, or even as a dip. Its delectable array of savory red peppers and natural ingredients make it a flavorful addition to any dish. Whether you're tossing it with hot pasta or using it as a unique creaminess boost in sandwiches, pesto alla Calabrese is a staple of Calabrian tradition that brings bold, rustic flavors to the table.
Looking for more? Try my Italian BBQ Sauce, Mint Gremolata, Salmoriglio Sauce, Italian Green Sauce, and Pesto alla Trapanese.
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🌟 Why You'll Love this Recipe
- Bold Calabrian Flavor – Sweet red peppers, fresh basil, and Calabrian chili paste create a rich, spicy flavor with the authentic taste of Calabria.
- Creamy Yet Vibrant – Pecorino cheese and roasted peppers blend into a smooth, savory pesto with a perfect balance of richness and zest.
- Incredibly Versatile – Use it as a pasta sauce, spread, or dip—this traditional pesto adds bold, rustic flavor to any dish.
🥘 Ingredients
- Red Bell Peppers – The heart of this pesto, giving it a naturally sweet and slightly smoky depth. Opt for sweet red peppers for the best flavor.
- Vine-Ripened Tomatoes – Fresh, juicy tomatoes add brightness and balance. If they’re out of season, use sun-dried tomatoes for a more concentrated flavor.
- Olive Oil – A good extra virgin olive oil enhances the natural ingredients and adds richness. Since this is a simple dish, high-quality oil makes a difference.
- Pecorino Cheese – Pecorino Romano DOP brings a salty, tangy bite. If you prefer a milder taste, Grana Padano is a good substitute.
- Fresh Basil – Adds a fragrant, slightly sweet contrast to the spicy flavor of the pesto. Tearing the leaves instead of chopping preserves their aroma.
- Red Pepper Flakes – The key to the signature Calabrian chili heat. Adjust the amount based on your spice preference, or swap in Calabrian chili paste for extra intensity.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Onion: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Cook the Peppers: Add the chopped red bell peppers and sauté for 5-7 minutes until they start to soften.
Simmer the Tomatoes: Stir in the chopped vine-ripened tomatoes and red pepper flakes. Cook for 15 minutes, allowing the tomatoes to break down and the flavors to meld. Season with salt, black pepper, fresh basil, and oregano. Cook for another 1-2 minutes, then remove from heat.
Blend the Pesto: Let the mixture cool slightly, then transfer to a food processor. Blend until smooth, or pulse for a chunkier texture.
Mix in the Cheese: Transfer to a bowl and stir in the pecorino cheese until well combined. If using, fold in creamy ricotta cheese for extra richness.
Serve or Store: Use immediately as a pasta sauce, spread, or dip, or store in an airtight container in the fridge for up to 3 days.
💭 Recipe FAQs
Yes! This red pepper pesto stores well in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making it even better the next day. If you want to keep it longer, freeze it in small portions for up to 3 months—just thaw in the fridge before using.
👩🏼🍳 Chef's Tips
- Save the Cooking Juices – When blending the pesto, include the natural juices from the sautéed tomatoes and peppers. This helps achieve a smooth, creamy consistency without needing extra olive oil, keeping the flavors rich and well-balanced.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pesto alla Calabrese
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Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Cutting board and knife
- Blender or Food Processor
- Mixing bowl
- Measuring spoons and cups
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 1 large red bell pepper chopped
- 4 vine-ripened tomatoes chopped
- ½ teaspoon red pepper flakes adjust to taste
- 1 teaspoon fresh oregano finely chopped
- 1 handful fresh basil leaves torn
- 6 tablespoons Pecorino Romano cheese grated
- ⅔ cup fresh ricotta cheese
- Salt and black pepper to taste
Instructions
- Sauté the base: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened. Add the chopped red bell pepper and cook until it begins to soften.
- Cook the tomatoes: Stir in the chopped tomatoes and red pepper flakes. Simmer for about 15 minutes, allowing the flavors to develop. Season with salt, black pepper, oregano, and basil. Cook for another 1–2 minutes, then remove from heat.
- Blend: Let the mixture cool slightly, then transfer to a blender or food processor. Blend until smooth, or pulse for a chunkier texture.
- Combine: Transfer to a bowl and stir in the grated Pecorino Romano and ricotta until creamy and well combined.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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