Growing basil inspired me to look for creative ways to serve it up. Yes, I can always dry it to use throughout the fall and winter, but pesto was always made when I had an abundance of basil thriving in my garden during the summer months. Spread it on focaccia, dip with pita chips, stir in pasta or layer some on salmon just before serving it. So, when I came across a Red Pesto recipe, my curiosity inspired me to give it a try! I was not disappointed!
The Prep:
Fresh Basil– Layer it lightly in a measuring cup to measure 1 cup. Do not pack it!
Sun-Dried tomatoes in oil– Julienned sun-dried tomatoes makes it easier on your food processor. The California Sun-Dry brand with herbs was my product of choice because I’ve used them in other recipes before and enjoyed their flavor. Using a small sieve, drain the oil into a 1 cup glass measuring cup and reserve it. I believe I had about 1/3 cup. Then, top it off with enough olive oil to equal 1/2 cup. Place the tomatoes into the food processor and set the oil aside.
Parmigiano-Reggiano cheese– Grate and measure out 1/2 cup, gently packed. This is my favorite cheese for all things Italian!
Garlic– Finely mince enough garlic for about 1-1/2 teaspoons. Increase this amount if you want a stronger flavor. Garlic cloves vary in size, so if it says 1-2 cloves of garlic, the intensity of the garlic flavor may be dependent on the size of your cloves. The 1-1/2 tespoons referenced above was from a large clove of garlic.
Pine Nuts- Measure out 1/2 cup.
The Mix Up:
In the food processor, layer all of the ingredients except for the oil. Pulse the mix off and on until it becomes almost paste-like. Continue to pulse as you drizzle in the reserved oil. Feel free to adjust oil amounts, but 1/2 cup seemed to be the perfect amount, in my opinion.
Uses:
Spread: Baguettes, Focaccia bread
Dip: Pita Chips
Pasta: In a bowl of HOT pasta, place a good sized spoonful in the center of the bowl and pour in a bit of your reserved pasta water and mix to coat. The pasta water helps it adhere to the pasta and helps to give it a creamy texture. YUM! Adjust your flavor preference with more, or less (but why would you) of this red pesto. By the way, bronze cut pasta allows the pasta to absorb more of the sauce and flavor! Look at all those bits of flavor coating the pasta!
Fish: After cooking, spread it on your fish. We usually put it on salmon.
Eggs: Stir in about a teaspoon into 2 scrambled eggs as they are almost done.
Red Pesto (Pesto Rosso)
Ingredients
- 8 oz jar of Sun-Dried Tomatoes in oil, drained and oil reserved I used California Sun Dry Mediterranean Blend with Herbs-Julienne Cut
- olive oil
- 1/2 c Pine nuts
- 1 c fresh basil leaves , loosely packed
- 1-1/2 t finely minced fresh garlic
- 1/2 t freshly cracked black pepper
- 1/2 t Kosher salt
- 1/2 c Parmigiano-Reggiano cheese, finely grated
- 1/2 c olive oil- top off reserved oil*, about 1/3 cup, to equal 1/2 cup *contains both sunflower and olive oil
Instructions
- Drain the sun-dried tomatoes into a 1 cup glass measuring cup.( I had about 1/3 cup.) Add enough olive oil to equal 1/2 cup of oil. Set aside.
- Into a food processor, add in layers, the sun-dried tomatoes, pine nuts, Parmigiano-Reggiano cheese, loosely packed basil leaves and minced garlic along with salt and pepper. Pulse until ingredients resemble a thick paste.
- Slowly drizzle in the oil while continuing to pulse until it is well incorporated.
- Add more olive oil if you want a smoother consistency.
- Store in refrigerator when not being used.
