in Italy

HEART's Pesto Rosso

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Ingredients for 2 servings:

  • 80 g tomatoes, dried in oil, chopped
  • 50 g Parmesan, grated
  • 2 garlic cloves, chopped
  • ½ chili pepper(s), chopped
  • 1 tsp balsamic vinegar
  • 2 tbsp almonds, ground
  • 10 tbsp olive oil and tomato oil, mixed
  • Salt and pepper, to taste
  • 250 g pasta
  • Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great with spaghetti, quick and inexpensive

Combine all ingredients in a tall blender and blend with an immersion blender until creamy. Cook the pasta until al dente and stir in the pesto while still hot. Serve and sprinkle with freshly grated Parmesan cheese. Tastes great with spaghetti and tagliatelle pasta.

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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.

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