Loaded Pesto Rosso
Loaded Pesto Rosso. Here is how you achieve it. Both of these mirror the ease of producing the pesto, allowing you to make a lip-smacking starter or main course in just a few minutes. Pesto Rosso (red pesto in Italian) sauce is a delectable and straightforward pasta sauce that's perfect for when you need a last-minute meal. It's just as delicious on a pesto pizza, as a basil pesto cracker spread or as a topping for Italian bread. Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. To make Loaded Pesto Rosso you need 9 ingredients and 13 steps easily.
The ingredients needed to make Loaded Pesto Rosso:
-
1 handful of walnuts
-
1 handful of Italian basil
-
1 of small jar of sundried tomatoes (best quality)
-
7-8 of kalamata olives
-
of parmesan (best quality)
-
of extra virgin olive oil (best quality)
-
6-7 of cherry tomatoes (ripe, dark red, juicy find the most flavorful ones)
-
1 teaspoon of chopped hot peppers (marinated chilis or fresh red chilis are best, to give a hint of paprika flavor)
-
3 cloves of garlic
Steps to make Loaded Pesto Rosso:
- 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).
- 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.
- Wash the tomatoes and cut them in a half. Put them in the blender.
- Take out the sundried tomatoes from their jar, discard extra oil, and… add them in the blender.
- Pit your olives and… you know.
- Chop the equivalent of a third of a butter stick worth of parmesan in rough pieces (no need to grate it because…).
- Add 4 tablespoon of your best olive oil, a generous pinch of salt, your chilis and…
- 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.
- Taste the pesto and add salt, pepper and olive oil to your taste.
- 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.
- 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).
- 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).
- To 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).
You can add a little extra Parmesan to the mixture if you like. For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. Linguine al pesto rosso – In cucina con Zelig Zelig Tv Official.
