in Italy

Pesto Rosso

updated

Spread the love

Ingredients for 2 servings:

  • 400g spaghetti
  • 1 jar tomato(s), dried, pickled in oil
  • 2 cloves garlic
  • 8 tbsp olive oil
  • 50 g Parmesan, grated
  • 1 tbsp balsamic vinegar
  • 1 pinch(s) of chili powder (or 1/2 chili pepper)
  • pepper
  • Salt
  • n. B. Basil for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and super easy

Finely dice the sun-dried tomatoes (don’t discard the oil). Peel the garlic. Finely purée the diced tomatoes, garlic, and two tablespoons of the tomato oil (using an immersion blender or blender). Add the grated Parmesan cheese and olive oil and blend. Season to taste with salt, pepper, chili powder, and balsamic vinegar. Meanwhile, cook the spaghetti according to the package instructions until al dente. Drain. Mix with the pesto and serve garnished with basil.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Microwave cheese bread

Currant jelly with nectarines