John Myers
Pesto Rosso
The perfect pesto rosso recipe with a picture and simple step-by-step instructions.
- 150 g Dried tomatoes in oil
- 50 g Pine nuts
- 10 Basil leaves
- 4 tbsp Oil from the tomatoes plus olive oil
- 1 Clove of garlic
- 20 g Ginger
- 3 small Red chillies
- 40 g Grated Parmesan
- 1 tbsp Tomato paste
- Pepper, salt, pinch of sugar
- Puree the tomatoes, pine nuts, basil and oil in a blender. Finely chop the garlic, ginger and red chillies and add to the tomato mixture with the Parmesan. Season to taste with tomato paste, pepper, salt and sugar. If the mixture is still too firm, just carefully add a little more olive oil.
- Pesto can be used for spaghetti and many other Italian-inspired recipes (see my KB “stuffed pork fillet in a ham coat”.
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