Pesto Rosso Recipe

Ingredients:

• 2 cups sun-dried tomatoes (not packed in oil), soaked in hot water for 10 minutes and drained
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 1/3 cup toasted pine nuts
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, combine the sun-dried tomatoes, garlic, basil leaves, pine nuts, and parmesan cheese. Pulse until everything is finely chopped.
2. With the food processor running, slowly pour in the olive oil and process until the mixture is well combined and smooth.
3. Add salt and pepper to taste, and pulse the food processor a few more times to incorporate them.
4. Transfer the pesto rosso to a jar or container and store it in the fridge until ready to use. It can be kept for up to a week.

Serving Suggestions:

• Pizza topping: Spread the pesto rosso on a pizza crust instead of tomato sauce and top with your favorite toppings.
• Pasta sauce: Toss cooked pasta in pesto rosso and top with more parmesan cheese.
• Dip: Serve the pesto rosso as a dip for bread, crackers, or vegetables.

Verdict:

Pesto rosso is a delicious and versatile sauce that can be used in a variety of ways. The combination of sun-dried tomatoes, garlic, and basil gives it a rich and savory flavor that pairs well with pasta, pizza, and as a dip. It’s easy to make and can be stored in the fridge for later use. Give it a try and you won’t be disappointed!