Pesto Rosso

Elena Butuc

A vibrant and flavorful red pesto sauce that stands as a delightful counterpart to the classic Pesto Genovese. Cherished for its rich taste and aromatic allure, Pesto Rosso offers a slightly milder yet more rounded flavor profile, making it a versatile addition to sandwiches, pies, pizza, pasta, bruschetta, or simply enjoyed on a slice of bread.

Inspired by a memorable tasting in Italy, this recipe is a quest for authenticity, simplicity, and adaptability. Whether you're adhering to a vegan diet by omitting parmesan or seeking to utilize home-prepared dried tomatoes in oil for a cost-effective and healthier option, this recipe is tailored to suit diverse culinary preferences and lifestyles.

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Ingredients

Metric US

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Sun-dried tomatoes in oil

100 g

drained

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Capers

1 tsp

in vinegar

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Basil

1 piece

1 sprig with 4-5 leaves

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Garlic cloves

2 pieces

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Cashew nuts

25 g

or pine nuts, or other nuts available

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Parmesan

25 g

omit for vegan version

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Balsamic vinegar

1 tsp

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Salt

1 tsp

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Extravirgin olive oil

100 ml

Step by step

Step 1

Gather all the ingredients, highlighting the unique creaminess that raw cashews bring to the pesto.

Step 2

Combine all the ingredients in a blender.

Step 3

Blend thoroughly. If the mixture is too thick, gradually add more olive oil to achieve the desired consistency.

Step 4

Continue blending until the pesto is smooth and uniform.

Step 5

Serve immediately or store in a jar in the refrigerator for 1-2 weeks, ensuring a thin layer of olive oil covers the surface for optimal preservation.

This Pesto Rosso recipe not only offers a gateway to exploring the richness of Italian cuisine but also embodies the joy of creating and enjoying food that resonates with both tradition and personal taste. Whether spread on warm bread or enhancing your favorite dishes, it promises to be a delightful addition to your culinary repertoire.