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Red Pesto Sauce (Pesto Rosso)

Ingredients for the Recipe for Red Pesto Sauce (Pesto Rosso)

  • 100 grams of Dried Tomatoes with Olive Oil (if not, soften up to 80 grams of dried tomatoes in boiling water)
  • 100 grams of parmesan or pekorino cheese (if not available, you can choose an aromatic cheese such as aged cheddar, tulum, ezine, sheep cheese)
  • 50 grams of pine nuts/walnuts/cashews/almonds(choice)
  • 1 heaped tablespoon of tomato paste;
  • 1 clove of garlic
  • 10 large leaves of fresh basil or 10 sprigs of small-leaved basil
  • 150 ml olive oil
  • Salt and black pepper

Red Pesto Sauce (Pesto Rosso) Recipe Preparation

  1. Used in recipes for pasta, pizza, toast, sandwiches, soups and juicy dishes red pesto sauce, your food It gives it a unique taste.
  2. You can make your sauce more fluid and use it in potato salads and various appetizers.
  3. Chop the tomatoes, grate the cheese finely, pluck the leaves from the basil and chop them (the stems will be discarded).
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  5. If you use almonds or cashews, I recommend soaking them in cold water for 15 minutes. Softened nuts will make your pesto creamier.
  6. Pure all ingredients with a blender. The consistency of the pesto will be like muhammara, if you wish, you can make a more fluid sauce by adding cold water or extra olive oil.
  7. Pesto can be kept in the refrigerator for 1-2 weeks. If you wish, you can put some of them in the freezer like me.

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