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Snack recipe · from the recipe book

Roasted Pepper Dill Pesto with Cream Cheese

A tangy, silky roasted pepper pesto with fresh dill, toasted sesame and lemon, creamy from cream cheese and bright enough to spoon over roasted or raw vegetables.

Roasted Pepper Dill Pesto with Cream Cheese

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 2 cloves6 gGarlicunpeeled cloves
  • ¼ cup60 gCream cheesesoftened
  • 2½ tbsp grated15 gGrated Parmesan
  • 1⅓ cups sprigs12 gFresh dillfronds, thick stems removed
  • 1 medium15 gGreen onionsroughly chopped
  • 2 tbsp20 gSesame seeds
  • 2 tbsp25 gOlive oil
  • 2¼ tsp12 gLemon juice
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Lay the bell pepper halves skin side up on the pan with the unpeeled garlic cloves, and brush them with one third of the olive oil.
  3. Roast 20 to 25 minutes, until the pepper skins are blistered and charred; cover the peppers with foil and let them steam 10 minutes, then peel off the skins and squeeze the garlic from its papery skins.
  4. While the peppers roast, toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden; let them cool.
  5. In a food processor, pulse the dill, green onion and toasted sesame seeds until finely chopped.
  6. Add the roasted peppers, roasted garlic, cream cheese, parmesan, lemon juice and black pepper, and blend until mostly smooth.
  7. With the machine running, drizzle in the remaining two thirds of the olive oil until the pesto is creamy and spoonable.
  8. Serve at room temperature over roasted vegetables or as a dip for raw ones; refrigerate leftovers up to 4 days.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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