Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
1/ Prepare the Sun-Dried Tomatoes: Wash the sun-dried tomatoes under running water.
2/ Soften the Sun-Dried Tomatoes: Bring a pot of water to a boil, then add the vinegar and sun-dried tomatoes. Boil for about 5 minutes, then drain using a colander. Once slightly cooled, pat dry with kitchen paper to remove excess moisture.
3/ Prepare the Basil: Wash the basil leaves and gently pat them dry with kitchen paper or a clean dish towel.
4/ Grate the Parmesan Cheese: Grate the Parmesan cheese. (Skip this step if using pre-grated cheese.)
5/ Toast the Nuts: Lightly toast the pine nuts in a dry frying pan until fragrant.
6/ Blend the Ingredients: In a bowl, combine the sun-dried tomatoes, basil leaves, garlic(adjust the amount to your taste), pine nuts, and olive oil. Blend with a hand blender until smooth.
7/ Adjust the Texture and Seasoning: Add the Parmesan cheese and blend again until even smoother. Taste and adjust with salt and pepper as needed. For a thinner consistency, add more olive oil to achieve your preferred texture.
⭐️Tips for Making the Best Pesto Rosso⭐️
⭐ Yields About 450g – Perfect for multiple meals!
⭐ Storage Tip – If not using immediately, store in a sterilized jar to keep it fresh.
⭐ Adjust the Texture – This pesto is rich and flavorful but can be a bit thick. To make it smoother, add more olive oil, a splash of pasta water when mixing with pasta, or a little warm water when using as a spread.
⭐ How to Use for Pasta – Mix with olive oil, add a bit of pasta cooking water, or customize it to your liking for the perfect consistency.
⭐ Get Inspired! – Check out delicious pasta recipe”Bacon and Pesto Rosso Pasta” using this pesto with bacon and more!
Founder of @Umami Sans Frontières
