Yes!! Summer has finally arrived in the UK! What’s so great about the summer is that everybody becomes friendlier towards each other and the pace of life slows down a little – lovely
When it gets like this all I seem to want to eat is pasta dishes, salads and ice cream. So as I can now whip up a basil pesto with no trouble, I thought I’d have a go at making red pesto to go with my Italian dishes.
I was discussing pesto with our friend Toaster yesterday and we agreed that we actually prefer red pesto while the dearly beloved prefers basil pesto. Whichever one you choose will go well with pasta dishes, or as a side dish for pizza and for barbecued or griddled fish and meats.
Pesto keeps well in air-tight jars for a couple of weeks (although it’s best to leave out the Parmesan and stir it in when you’re ready to serve). You can also spoon into ice cube containers and freeze to add taste to soups and sauces.
(Also see my Basil Pesto recipe)
- Pinch of sea salt
- 25g pine nuts
- 260g semi-dried tomatoes in oil, drained
- 1 red chilli, deseeded and roughly chopped
- Handful fresh flat-leaf parsley
- 125ml extra-virgin olive oil
- 25g Parmesan, finely grated
- 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 flat-leaf 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.