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Red pesto recipe

Red pesto

PT10M

The word pesto simply means ‘to pound’ or ‘to crush’ in Italian. Traditional green pesto, or pesto alla genovese to give it its proper name, is a simple mixture of basil, pine nuts, Parmesan and olive oil. Red pesto however, or pesto rosso in Italian, enjoys the addition of flavourful sun-dried tomatoes and roasted red peppers, and is fantastic stirred through a big bowl of pasta or a tomato and mozzarella salad. Red pesto is also a great sauce base for pizza or bruschetta, and I sometimes like to stir a spoonful through a bowl of buttery mashed potato.

You can make it the traditional way with a pestle and mortar, or for a quick version just pop everything into a food processor and give it a few short bursts until you get the right consistency.

1
Coarsely chop the tomatoes and peppers and place into a pestle and mortar with the basil, garlic and pine nuts. Grind to a coarse paste
2
Stir in the Parmesan and olive oil and adjust the seasoning to taste. Add a splash of water if the pesto is too thick

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Red pesto

 
 

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