Red pesto
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Easy
- May 2010

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Serves 4
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Ready in 10 minutes
This pesto recipe is made with tomatoes and chilli, which gives it a wonderful kick and vibrant colour.
Or, see our classic green pesto.
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Gluten-free recipes
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Ingredients
- 1 garlic clove
- Pinch of sea salt
- 25g pine nuts
- 260g semi-dried tomatoes in oil, drained
- 1 red chilli, deseeded and roughly chopped
- Handful fresh flatleaf parsley
- 125ml extra-virgin olive oil
- 25g Parmesan, finely grated
Method
- Put the garlic and sea salt into the bowl of a small food processor and pulse.
- Add the pine nuts and pulse again until roughly chopped (be careful not to over-process). Add the semi-dried tomatoes, chilli and flatleaf parsley and pulse carefully until well mixed but still very textured.
- Turn into a bowl and stir through the extra-virgin olive oil and Parmesan until you have a juicy paste, seasoning to taste as you go.
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