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5 from 3 votes

skinnymixer's Red Pesto

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Condiment
Cuisine: Italian
Servings: 25
Calories: 54kcal
Author: Skinnymixers


  • 170 g semi dried tomato
  • 50 g raw macadamia or cashew, or pinenut...
  • 40 g olive oil you can increase to 100 g if you like an oilier/runnier pesto
  • 30 g parmesan cheese cubed (omit for dairy free)
  • 2 cloves of garlic peeled
  • 30 g roasted capsicum jar or roast your own
  • 10 g tomato paste
  • 10 g fresh basil large bunch
  • 20 g kalamata olive flesh optional
  • pinch of salt


  • Add all ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached.


Please note: This pesto will last a maximum of 3 days in the fridge due to raw garlic and the risk of botulism.
You can freeze any left over pesto or simply eat with some crackers!
Feel free to adapt this recipe to what you like ie. if you don't like capsicum you can omit. You can also omit the olives and season to taste.
Bellini Users
Use your sharp blade for this recipe.
At step 1 extend processing time if required.


Serving: 15g | Calories: 54kcal | Carbohydrates: 2.7g | Protein: 1.4g | Fat: 3.8g | Saturated Fat: 0.7g | Sodium: 66mg | Sugar: 2.5g