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Scarlet Pesto with Piperies Florinis

I love making vegetables into pestos but I don’t make the usual Ligurian or Genovese pesto with pinenuts and parmesan.   I don’t have anything against parmesan but I love Greek cheeses more and I also prefer to support Greek cheeses, so I have adapted the pestos with local flavours .  Regarding pinenuts I am not really a fan of pinenuts and this would be my last choice of nuts to add to a pesto, so I don’t buy any and use other nuts which I love such as almonds, being my first choice, or depending on what I have at hand at the time.  Cashews, peanuts and pecans being my second choice.

One of my favourite pestos is still Mint pesto but after making the Red Pepper Dip with Piperies Florinis, I decided that my next step would be to make them into a pesto.  These beauties did not disappoint me at all.   I combined them with basil and feta,  added balsamic vinegar and almonds, not too much oil and believe me you could eat this with the spoonful.

I’ve made quite a lot and after keeping some to use I put the remaining in the deep freezer and used it in a few recipes.  It doesn’t take much time to thaw and this makes a lovely spread on fresh crusty bread,or on toasted bread, as an appetizer, serve it with chips or crackers, on roasted potatoes, the options are limitless.  Imagine having unexpected friends or family and you want to make something quick to eat.  Pasta and red pepper pesto makes the easiest and most delicious quick meal and they will be licking the plate.

Piperies Florinis (Red Pepper) Pesto, Recipe by Ivy

To roast Peppers

8 Florinis peppers

(this time I did not brush the peppers with olive oil)

See how to roast Piperies Florinis here.

Piperies Florinis Pesto, recipe by Ivy

Preparation time: 5 minutes

Roasting peppers: about 30 minutes

Makes: about 3 cups


  • 8 large roasted, skinned and deseeded peppers
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 large cloves garlic
  • Salt and freshly ground black pepper
  • 1 handful almonds
  • 1 handful fresh basil (about 1/2 cup)
  • 100 grams feta


Put the peppers, garlic and almonds in a food processor and puree.

Add basil, olive oil, balsamic vinegar, salt and pepper and puree as well.  Taste and adjust accordingly.

Set aside the amount to be stored in the deep freezer and in the remaining (I kept half of the mixture) add feta and puree.

Kopiaste and Kali Orexi!!


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23 Responses

  1. I love piperies Florinis. This is ideal as a spread over warm bread. I can eat tons of it.
    My recent post Truffle Mushroom Spaghetti Au Gratin

  2. That looks mouthwatering Ivy! Especially tossed with the pasta! The piperies are a wonderful addition too!

  3. a special pesto,ivy,it's very interesting and delicious!

  4. Wow, that sounds like a stellar flavor combo. I love roasted red pepper and feta dip but never thought of making it into a pesto. I'm going to bookmark this!
    My recent post Cherry Almond Muffins

  5. Wonderful pesto Ivy !!! Baci

  6. A beautiful pesto! So versitile and delicious.



  7. I bet this tastes wonderful with some Dinkel wholewheat pasta!

  8. Toute la méditerranée est dans cette assiette.
    je note cette version de pesto.
    A bientôt.

  9. Looks catchy and interesting pesto..
    My recent post Mint & Mango Peels Lassi

  10. NIce entry dear.. looks really perfect & awesome.. nice clicks..

  11. Ivy

    I just had a large and heavy dinner but looking at your post I can still imagine how delicious it must be! I must find these peppers! I hope I don’t have to go to Greece to find them!

  12. Another great recipe! Thank you for sharing!
    My recent post Jun 15, Our Online Shop

  13. This is such a beautiful pesto! I love its versatility and all the different dishes you used it in!

  14. I wish I've seen your post earlier today.. it looks delicious and so versatile!
    My recent post Pesto Linguine with veal meatballs

  15. fimère

    très original, je note la recette
    bonne soirée

  16. What a unique and delicious pesto! I love the red peppers, feta, and almonds combo!

  17. beautiful pesto hope it is no too hot !! here it is freezing in Paris where is summer ?

    • Oh Pierre, it's been so hot here all the week around 35 – 38 degrees.

  18. It's making me drool

  19. MMMmmmmmmm!!! Yummy!!!
    My recent post PRETTY IN BLUE

  20. What a fantastic idea to make pesto from florinis! I want some of your sauce now!!
    My recent post Greek Rap + Greek Mac N Cheese

  21. I love this pesto red! Especially as he is with almonds, my favorites. A day is as beautiful, Ivy!
    My recent post Salata de vinete cu note exotice

  22. What a great use for those lovely peppers! I wish I could dip some bread into that photo.
    My recent post terrina di verdure primaverili