in Italy

Red pesto

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Ingredients for 4 servings:

  • 100 g dried tomatoes
  • 400 ml broth
  • 2 cloves garlic
  • 3 tbsp pine nuts
  • ½ chili pepper(s)
  • 150 ml water
  • 25 g tomato paste
  • 100 g Parmesan, grated
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar, dark
  • pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Boil tomatoes in broth and let simmer for about 20 minutes. Purée drained tomatoes with garlic, 2.5 tablespoons of pine nuts, water, tomato paste, and vinegar. Deseed and finely chop the chili pepper, and stir it into the tomato mixture along with Parmesan cheese and olive oil. Season with pepper. Tip: Mix the pesto into hot spaghetti, garnish with the remaining pine nuts and chopped parsley. Serve with a nice salad, and the world will look completely different, somehow Italian.

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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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