Pesto rosso

Ingredients

• 220 g sun-dried tomatoes in olive oil, good quality
• 25 g fresh basil leaves
• 45 g blanched almonds
• 25 g pine nuts
• 2 cloves fresh pink or white garlic
• 35 g aged Parmigiano Reggiano
• 20 g Pecorino Romano
• 120 ml Italian extra-virgin olive oil
• 2 pinches fine salt
• 1 pinch whole black peppercorns

Method

1. Remove the sun-dried tomatoes from their oil and let them drain in a fine-mesh strainer. They should remain soft and glossy but should no longer release excess oil when lightly pressed.
2. Heat a small skillet over medium-low heat. Add the almonds and pine nuts, then stir constantly until they smell warmly nutty and turn pale golden. Transfer them immediately to a cold plate to stop the toasting.
3. Rinse the basil very briefly in cool water, then gently pat it dry in a towel. Remove the thick stems: only the leaves should flavor the pesto, without vegetal bitterness.
4. Peel the garlic, halve it, and remove the green germ if present. Pound it first with the salt in a mortar, or mince it very finely if using a small blender. The desired texture is a moist garlic paste, not crunchy pieces.
5. Add the toasted nuts and crush them until you have a coarse, still slightly grainy powder. An irregular texture should remain visible: it is what gives pesto rosso its traditional body.
6. Add the sun-dried tomatoes and work them with short presses. In a mortar, crush them against the sides until the tomatoes break down into a dark red paste. In a blender, pulse in short bursts to avoid heating the oil and making the sauce too smooth.
7. Incorporate the basil and continue pounding or blending briefly. The fragrance should become fresher and more herbal without the color turning brown; stop as soon as the leaves are well integrated.
8. Add the finely grated cheeses, then gradually pour in the olive oil while working the paste. The pesto should become thick, glossy, and supple on the spoon, but not liquid.
9. Add pepper, taste, and adjust the salt only if necessary: the sun-dried tomatoes, Parmigiano Reggiano, and pecorino already contribute plenty of salt. Let it rest briefly in the refrigerator so the garlic, tomato, and cheese meld.
10. To serve with pasta, loosen the pesto off the heat with a little hot cooking water until it coats without separating. Never cook it vigorously: the heat should only awaken the oil and basil.

Nutrition

Per serving

Energy

447.5 kcal

Protein

8.34 g

Carbohydrate

6.57 g

Fat

44.15 g

Fibre

2.44 g

Calcium

70.79 mg

Iron

2.51 mg

Magnesium

93.64 mg