• 2 roma tomatoes
  • 2 tbsp of sun dried tomatoes
  • 5 tbsp of good quality olive oil
  • 1 tbsp pine nuts or walnuts
  • 2 tbsp of fresh grated Parmesan cheese
  • 1 clove of garlic, finely chopped
  • 1 roasted red bell pepper
  • handful of fresh basil leaves
  • salt and pepper

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

This red pesto recipe is a delicious alternative to the more common green version. The Italian word pesto means ‘to crush’. Traditional pesto or pesto alla genovese, is a mixture of basil, parmesan, pine nuts and olive oil. Red pesto however, or pesto rosso in Italian, enjoys the addition of sun-dried tomatoes and roasted red bell peppers.

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Traditionally pesto should be crushed by hand in a mortar, but that will take some extra time. Instead use a blender, start to pulse the pine nuts, garlic and Parmesan, with half of the olive oil. Next, add te rest of the ingredients with the other half of olive oil and pulse everything until you get a paste with a nice texture. 

Tips from the author

If you want to have a real home made pesto, dry your own tomatoes and roast your own peppers

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