Red Pesto
 

The red pesto (also known as pesto rosso) is an absolutely amazing sun-dried tomato sauce. Each ingredient has a significant contribution to the flavor that is stunning. There are many different ways to make the red pesto, yet I love this one as it is super quick to make, and the flavor is absolutely delicious!

While the green pesto is most famous in the Italian cuisine, the red pesto is also very popular. To be honest, I do not like the fresh green pesto (oh yes this is weird, I know...). It has some bitter flavor that I don't enjoy much. The commercial one (the one of the supermarket instead, is absolutely great and I love it! If I had to choose between the two, the red pesto wins with no doubts! :)

The red pesto is a super quick to make sauce. It can be a great option for an easy-to-make and simple lunch. When smart working full time like me, there is not a lot of time left for cooking your lunch. This is why I love to have some homemade pesto in my fridge. All I need to do then, is to make some pasta, and the one I love most with the pesto is spaghetti. I will soon share a great spaghetti with pesto rosso recipe. I till have a secret ingredient, so make sure to follow me on social to be the first to find it out!

This red pesto is super easy to make. What takes most of the time is toasting the almonds. The rest is mixing all together until smooth, and I advise you leaving this to your food processor :)

Find out more of the best healthy recipes here.
Servings: 2 yield(s)
Prep Time: 15 mins
Ingredients
  • 1 cup sun-dried tomatoes (in oil) (drained)
  • 3/4 cup toasted almonds (skinless)
  • 2 garlic cloves
  • 10 basil leaves
  • 1/3 Parmesan cheese (grated)
  • 6 tbsp olive oil
  • 1 tbsp balsamic vinegar
Instructions
  1. Start by toasting the almonds until a little brown
  2. Put the garlic, basil leaves, balsamic vinegar into the food processor and mix well until smooth
  3. Add sun-dried tomatoes, toasted almonds, Parmesan cheese and olive oil, and give it another go until smooth
  4. Keep the red pesto in a glass container with some additional olive oil on top
Recipe Notes

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