Red Pesto (Pesto Rosso)
This tasty red pesto is ready to eat in minutes and contains just a handful of simple ingredients. Grab your food processor, blitz the ingredients, and you’ll have a rich and delicious sauce in no time.
Servings: 6
Calories: 186kcal
Ingredients
- ½ cup parmesan - grated (you could also use ¼ cup Parmesan and ¼ cup Pecorino cheese)
- 1 cup fresh basil leaves - washed and dried
- 2 tablespoons pine nuts
- ½ cup sun-dried tomatoes in extra virgin olive oil - well-drained (note 1)
- 1 clove of garlic - peeled (note 2)
- ⅓ cup extra virgin olive oil
Instructions
- In a food processor, combine parmesan, basil leaves, pine nuts, sun-dried tomatoes, garlic, and olive oil. Pulse until all the ingredients are well combined and form a smooth paste. If your pesto is too thick, you can add some extra olive oil or a couple of tablespoons of water. Check for seasoning and add salt if needed.
- Transfer the red pesto into a jar or airtight container and store it in the refrigerator.
Notes
Note 1 - Using dried tomatoes: If using dried tomatoes, soak them in hot water for 20 minutes before blending.
Note 2 - Garlic: As we’re using raw garlic, try to use a sweet variety. It’s best to cut the cloves in half and remove the germ (the center of the garlic clove), as it can develop a bitter taste and be less digestible.
How to store:
Fridge: Store the red pesto in an airtight container in the refrigerator for up to a week.
Freezing: You can freeze in an airtight container for up to 3 months. You can also freeze it in ice cube trays for convenient portioning.
Thawing: When ready to use, transfer your pesto to the refrigerator a day before use. You can also thaw it at room temperature for a quicker option.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 186kcal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Sugar: 4g