Discover Red Pesto...
should I make it?
You can make this all year round.
You can always make a large batch and put it into small jars and freeze
it for when you
should certainly avoid the pre-made jars which are often packed full of
preservatives and just don't taste anything like as nice as when you
make it yourself.
How long will it take?
The sauce itself should only
take about 25 minutes if you're roasting your own peppers and using a
food processor to make the sauce. You could save time and buy some good
quality roast peppers from a good Italian delicatessen. It might
take a little longer if you're using a pestle and mortar.
What ingredients do I need?
You will need:
The quantities are a guideline, feel free to add more of the ingredient
you like the most and less of those that you like less. The red peppers
are not strictly part of the recipe but do give an extra dimesion to
- 200g Sun bulsh / sun dried tomatoes
- About 4 chargrilled red peppers with skins
- A good
bunch of fresh
basil leaves (remove stalks)
& Black Pepper
Can I use any alternatives if I
can find certain
You could use fresh rocket leaves instead of (or even in addition to)
preparation do I need to
do / what can I
do in advance?
Roast or chargrill the peppers and once blackened remove and leave to
cool in a bag to make removing the skin easier once they've cooled.
e stalks from the basil, peel the garlic and
you're pretty much ready to go!
are the main steps?
It couldn't be easier... just put all the
ingredients into a food processor and whizz (or bash the ingredients
together with a pestle and mortar adding the olive oil at the end)!
Once you have a smooth paste, try it! You may need to adjust the
seasoning. If it is too dry, add some more olive oil. The important
thing is to make it the way you like it! If you're a fan of
garlic....add another clove or two. If you like spice... add more
How should I serve it?
It is traditionally eaten with
linguini, but you can use spaghetti, tagliatelle or penne! Simply add
the sauce to your drained pasta and mix and coat well before serving.
Alternatively, make a pasta salad (rince the cooked pasta in cold water
after cooking to stop it cooking and cool it down) and then add your
pesto sauce and a squeeze of fresh lemon. You could make a pesto rice
salad in the same way.
Are there any variations to
this recipe that I could
not try the recipe for green
pesto? You could also try making it with Pecorino cheese and
What are the origins of this
pesto originates from Sicilly.
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