John Myers
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Red Pizza Paste – Pesto Rosso
The perfect red pizza paste – pesto rosso recipe with a picture and simple step-by-step instructions.
Also:
- 2 Hot peppers, red, long, mild
- 2 tbsp Tomato paste
- 40 g Walnuts
- 50 g Almonds, peeled
- 1 tsp Paprika powder, mild
- 1 Tl (heaped) Herbal mix, Italy
- 1 tsp Chili, red, dried and ground, (e.g. Pul Biber)
- 1 tsp Sugar, fine, white
- 2 tsp Chicken broth, Kraft bouillon
- 40 g Pecorino, alternatively mountain cheese
- 6 tbsp Extra virgin olive oil
- 30 g Unsalted butter
- Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Halve the quarters lengthways and crossways. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the partitions and cut the halves across into pieces approx. 1 cm wide. Finely grate the walnuts and almonds. Cut the pecorino into small cubes.
- Finely puree the ingredients from tomatoes to chilli in a cutter or blender on the highest setting in one minute. Then add the remaining ingredients and purée finely for another minute.
- Pour the pureed mixture into a narrow container for the hand blender and puree to a cream while adding the butter in portions at the highest level.
- The last step can of course also be carried out in 20 minutes with a marble mortar and wooden pestle that is not too small.
Note:
- The pasta will keep in the refrigerator in a sealed glass jar for approx. 2 – 3 weeks.
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