Loaded Pesto Rosso
Loaded Pesto Rosso

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded pesto rosso. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

See great recipes for Loaded Pesto Rosso, Pasta with Pesto too! Pesto rosso takes minutes to whip up, and you can use it in multiple dishes in the kitchen. Like its basil-infused cousin, pesto genovese, pesto rosso hails from Italy, where it is traditionally made from dried tomatoes, almonds, garlic, rosemary or basil and olive oil.

Loaded Pesto Rosso is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Loaded Pesto Rosso is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have loaded pesto rosso using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Pesto Rosso:
  1. Get 1 handful walnuts
  2. Prepare 1 handful Italian basil
  3. Take 1 small jar of sundried tomatoes (best quality)
  4. Prepare 7-8 kalamata olives
  5. Prepare parmesan (best quality)
  6. Make ready extra virgin olive oil (best quality)
  7. Make ready 6-7 cherry tomatoes (ripe, dark red, juicy find the most flavorful ones)
  8. Prepare 1 teaspoon chopped hot peppers (marinated chilis or fresh red chilis are best, to give a hint of paprika flavor)
  9. Take 3 cloves garlic

Pesto Rosso (Sun-Dried Tomato Pesto) This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. How to serve Sun-Dried Tomato Pesto. Pesto Rosso can be served in most dishes where basil pesto is used. I particularly love it with campanelle; use a little bit of the cooking water to thin the sauce and help it coat the pasta.

Instructions to make Loaded Pesto Rosso:
  1. Wash the basil and get rid of the thickest stems and the flowers, if there are any. Put it in the blender (don't blend yet, we are making a pile).
  2. Peel the garlic and chop it roughly, fry it in a tiny bit of olive oil. You can substitute the 3 cloves of cooked garlic with 1 small clove of raw garlic if you like. Add the garlic (cooked or raw) to the blender.
  3. Wash the tomatoes and cut them in a half. Put them in the blender.
  4. Take out the sundried tomatoes from their jar, discard extra oil, and… add them in the blender.
  5. Pit your olives and… you know.
  6. Chop the equivalent of a third of a butter stick worth of parmesan in rough pieces (no need to grate it because…).
  7. Add 4 tablespoon of your best olive oil, a generous pinch of salt, your chilis and…
  8. BLEND! Until the pesto is a grainy paste. Sometimes chunks of parmesan, garlic or walnut escape the blender, fish around with a spoon and keep blending until the bigger chunks are gone.
  9. Taste the pesto and add salt, pepper and olive oil to your taste.
  10. To use with pasta The key here is DON'T COOK THE PESTO it will change the flavours. Boil the pasta and mix it with your beautiful raw pesto in a serving bowl, not on a pan or on the stove.
  11. To freeze Pesto will freeze beautifully and keep for a long time. To unfreeze it, let it rest outside the fridge for a few hours. To speed up the process, you can chop the pesto into pieces with a knife (it's usually pretty soft).
  12. To preserve in the fridge Transfer your pesto in a tall jar, and level out its surface. Then completely cover the pesto's surface with a layer of your best olive oil (this will prevent the pesto from oxidizing).
  13. Play with this recipe Increase the amount of basil (four times) and don't use olives or sun-dried tomatoes for a more classic green pesto. Add chives, ramps (!!), or fresh parsley for variations on herbaceous flavors. Substitute walnuts for cashews for a creamier buttery taste or almonds for a drier fresher take. Take out the fresh tomatoes and double or triple the amount of olive oil for a more traditional Italian version (too heavy on the vegetable fats for me, but deeeeelicious).

Red pesto is also great as a spread for a steak sandwich, or to top chicken breasts or seafood, such as grilled or pan-seared swordfish. Pesto Rosso; A delicious combination of tasty tomatoes, Modena IGP Balsamic Vinegar and PDO Grana Padano. A pesto that envelopes the love for simple and decisive flavours. Made without any added preservatives, always ready for pasta to discover the richness of Mediterranean flavours. This is a very tomatoy Italian pasta dish with lots and lots of flavour!

So that’s going to wrap it up for this exceptional food loaded pesto rosso recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!