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Red Pepper Vinaigrette

Submitted by: valchicago

This simple dressing is so easy to make, and so delicious!

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Watercress Pesto

Submitted by: Mandy

Watercress pesto: great with pasta and salads too!

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Faux Pesto

Submitted by: ~*ArmyWifeyDebbie*~

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Spinach, pecans, garlic, Parmesan cheese, and lemon juice are the primary components of this pasta sauce recipe.

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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!

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The Best Pesto Ever

Submitted by: jabsbride

This is the perfect combination of ingredients that result in the perfect pesto! It is absolutely delicious on pizza, pasta, pita sandwiches, chicken and fish.

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Feta Pesto

Submitted by: MIZCOOK

This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!

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Yummy Vegan Pesto Classico

Submitted by: CANDIEDVIOLET

This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.

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Pesto Pepper Tortellini

Submitted by: Julie

Try this creamy, basil-infused dish for two. Strips of sweet red pepper are sauteed with garlic, cooked with cream and enriched with walnuts, basil and onion. Serve warm over cheese tortellini.

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Roasted Red Pepper Dressing

Submitted by: Sarah Agrella

Living In: Mountain View, California, USA

This is a sweet and tangy dressing that can be used on salads, meats, and grilled vegetables.

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Red Pepper Chimichurri

Submitted by: chel79

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.