Red Pesto
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
208 kcal
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Course
Condiments
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Cuisine
Italian
Red Pesto
Description
Red Pesto combines toasted pine nuts with sun-dried tomatoes and roasted red bell peppers to create a rich, flavorful base. Fresh chopped garlic and oregano add herbal notes, while finely grated pecorino cheese brings a savory tang. The olive oil is incorporated gradually to achieve a cohesive paste with a rough texture, distinct from smoother pestos.
This pesto balances savory, sweet, and nutty flavors, with an optional hint of lemon to brighten the profile. It can be used as a sauce for pasta or as a topping for meats and vegetables. The toasting of pine nuts enhances the nuttiness and aroma.
This recipe allows for flexibility in nuts and herbs: almonds, walnuts, or different fresh herbs can be used, and smoked salt or mild chiles can add complexity. The pesto keeps well refrigerated or can be frozen for later use.
Ingredients
- 2 ounces pine nuts (see headnotes for alternatives)
- 4 ounces sun-dried tomatoes packed in oil
- 4 ounces red bell pepper roasted
- 2 cloves garlic chopped
- 1/4 cup oregano see headnotes for alternatives, fresh
- 1 cup pecorino cheese about 1.75 ounces, finely grated
- 1/2 cup extra-virgin olive oil
- black pepper to taste
- salt to taste
- lemon optional, zest and juice
Instructions
- Toast the pine nuts in a pan over medium-high heat, tossing them often, until they just barely get a little browning and smell nice. Remove from the pan and let cool. You'd do this same step if you used other nuts, too.
- Chop the tomatoes in a food processor until they form a coarse paste. Scrape down the sides of the processor, then add the pine nuts, red peppers, garlic and oregano. Buzz to combine. You want a coarse paste, not a puree.
- Add the cheese and pulse to combine. With the motor running, slowly pour in the olive oil until combined. Hand stir in any salt, pepper or lemon you want to use. Ditto for any extra olive oil.
- Store in glass jars in the fridge, or freeze until you need it.
Notes
- Try substituting fresh basil, parsley, or mint for oregano based on your flavor preference.
- Roasted Hatch or Anaheim chiles can be used for mild heat, or add red pepper flakes instead of red peppers.
- Use Parmigiano-Reggiano or another hard cheese if pecorino is unavailable.
- Almonds or walnuts make suitable alternatives to pine nuts, following traditional variations.
- Add lemon zest and juice for brightness; though not traditional, it enhances the flavor nicely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 304mg | 13% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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