Red pesto, also known as Pesto Rosso, is a variation of pesto that originated in Sicily. It can be used in a similar way to green pesto, for example with pasta, Bruschetta, pizza or as an ingredient in a wrap or sandwich. We love to serve our pesto with crackers as a tapas or as a hors d'oeuvre with the drink. Here is a simple but flavorful recipe for a pesto with lots of depth and character.
You will need
7 oz sun dried tomatoes in oil
½ cup fresh basil
1/3 cup parsley
4 cloves of garlic
4 tsp drained capers
4 tbsp toasted pine nuts
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
½ cup extra virgin olive oil
4 tbsp grated parmesan cheese
Kosher salt
Black pepper
More olive oil to cover the surface of the pesto in the jar
How to make it
1. Put sun-dried tomatoes, basil, parsley, garlic, capers and toasted pine nuts in a food processor and blend well.
7 oz sun dried tomatoes in oil
½ cup fresh basil
1/3 cup parsley
4 cloves of garlic
4 tsp rinsed capers
4 tbsp toasted pine nuts
2. Add red wine vinegar, balsamic vinegar, extra virgin olive oil, parmesan cheese, some kosher salt and black pepper. Run the food processor until the pesto is well mixed and has the consistency of a smooth paste.
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
½ cup extra virgin olive oil
4 tbsp grated parmesan cheese
Kosher salt
Black pepper
3. Put the pesto in a sterilized glass jar and pour a thin layer of olive oil that covers the entire surface. The pesto lasts about 2 weeks in the fridge as long as you pour oil that covers the surface when you take pesto out of the jar.
More olive oil to cover the surface of the pesto in the jar
Serve as a side for biscuits or as bruschetta.
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