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Pesto Rosso, or Red Pesto, is like the charming cousin of the traditional green pesto, bringing a delightful twist to your pasta dishes. Originating from the sunny coasts of Italy, this vibrant sauce is a blend of sun-dried tomatoes, fresh basil, and a delightful medley of cheeses, creating a flavor explosion that dances on your palate. Legend has it that Italian grandmothers would whip up this sauce on lazy Sunday afternoons, using whatever ingredients they had on hand, resulting in a secret family recipe passed down through generations. So, grab your food processor and channel your inner Nonna as you create this umami-packed condiment that not only brightens up your dish but also brings a splash of Italian sunshine to your table!
Ingredients
- 50 g Pine nut
- 50 g Parmesan cheese
- 100 g Dried tomato
- 2 Cloves of garlic
- 20 g Fresh basil
- 80 g Olive oil
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Infuse Dried Tomatoes
- Drain well
Prepare Ingredients
- Add 50 g of pine nut, 50 g of parmesan cheese in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 7.
- Add 100 g of dried tomato, 2 cloves of garlic, 20 g of fresh basil in the food processor bowl.
Blend
- Add 80 g of olive oil, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
Adjust Consistency
- Blend briefly until desired consistency is reached
Serving
- Transfer the content of the food processor bowl in an airtight jar.
- Serve Immediately.



