In contrast to the famous Pesto Genovese, which hails from Liguria and is primarily composed of basil, pine nuts, Parmesan cheese, garlic, and olive oil, Pesto Rosso boasts a slightly different recipe and origin. Pesto Rosso traces its roots to the island of Sicily in southern Italy. Traditionally prepared with sun-dried tomatoes, basil, garlic, Pecorino cheese, and almonds, this vibrant red delight is a true flavor explosion and a versatile gem in the culinary world. Whether used as a pasta sauce, spread, marinade, or dip, Pesto Rosso imparts a delightful Mediterranean touch to any dish.
Ingredients for Pesto Rosso
280g sun-dried tomatoes in oil
80g toasted pine nuts
50g Pecorino (or alternatively, Parmesan) cheese
2 tablespoons olive oil
Half a clove of garlic (optional)
Salt and pepper to taste
Zest of one lemon
Preparation of Pesto Rosso
Begin by toasting the pine nuts and allowing them to cool. In the next step, drain the tomatoes (remember to save the oil for later use during blending) and roughly chop them. Grate the Pecorino cheese finely. Place all the ingredients in a tall container and blend them with an immersion blender until achieving a smooth consistency. Taste the pesto and adjust the seasoning with salt, pepper, and lemon zest. If the mixture appears too thick, simply add more olive oil. Transfer the blended Pesto Rosso to a clean glass jar and store it in the refrigerator.
Tip: Homemade pesto also makes a wonderful gift for friends and is incredibly quick to prepare.
Resumé
Pesto Rosso elevates your culinary creations, turning ordinary meals into extraordinary culinary experiences. This homemade Pesto Rosso is a delectable Italian sauce that requires just a handful of ingredients and minimal time to prepare, making it ideal for those evenings when you need a quick solution. We, at Food for Flexitarians, were thoroughly impressed by this versatile sauce that can be used in countless ways.
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