Pesto Rosso


Pesto Rosso has always been one of my favourites, and this recipe is very easy, very quick and extremely delicious. If you put it in a glass it will last you two weeks in the fridge, making it a very diverse perfect I’m-not-in-the-mood-to-cook-today yet self-made sauce, or an exquisite dip to enjoy with a nice piece of chiabatta as an amuse-gueule.

Here’s what you need:


– 150 – 200 g of sundried tomatoes (in oil)

– one small mild chilli (if you like it spicy you can add more, or leave it out if your children are a bit sensitive)

– 50 g of Parmesan or sth similar (use potato flakes instead if you want to prepare a vegan dish) (no problem if it’s an oldish piece you have left over from something else you made, like I did, that is actually a good thing)

– 20 leaves of basil

– one garlic clove

– 30 g of pine nuts

– 150 ml olive oil (you can, if you want to, replace some of the olive oil with oil the tomatoes were in)

– 3 tbsp red wine (as always, real table spoons, not American ones)

– 1 generous tbsp tomato paste

– some salt and pepper

Here’s what you do:

– roast the pine nuts without oil in a coated pan until brown (be careful, they burn really easily)


– roughly cut the garlic, basil, parmesan, tomatos and chili


– process everything to a smoothish mass using a blender

– serve with spaghetti or linguine, put the rest into a glass, cover with olive oil to keep it from oxidating and store in the fridge (it will last for about two weeks)






Get this recipe’s printable pdf version here: Pesto Rosso

Deutsche Version den Rezepts als pdf Datei hier: Pesto Rosso Deutsch



This recipe was adapted from

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