I’m a big fan of homemade pesto as not only does it taste so much better than the ones you get out of a jar, but it’s just so versatile, easy to make and doesn’t require too many ingredients. Although I’ve featured a few pesto recipes on my blog I realised over the weekend that I haven’t written about my favourite red pesto recipe before. So as I was making up a fresh batch over the weekend I thought it would be the perfect opportunity to share the recipe with you.
I love green pesto, but red pesto is definitely my favorite as I think it’s more suited to the recipes I make on a regular basis. My favourite ways to use red pesto include: smothering over salmon, mixing with pasta or wholemeal noodles, coating turkey steaks and using on my cheat’s pizza, either as part of the base or drizzled over the top.
Another bonus point is this recipe freezes really well so as this recipe fills up two large ramekins I always freeze one to save for later. I found this recipe online so I only have the measurements in cups rather than grams.
- 3 cups of fresh basil
- ½ cup of sundried tomatoes (drained)
- ½ cup of walnuts
- 1-2 tsp garlic puree (depends on personal preference)
- ½ cup grated parmesan or any hard cheese (I use Grana Padano)
- ½ olive oil (I use the oil from the sundried tomatoes)
- Salt and pepper to taste
- Add the basil, tomatoes and garlic to a food processor and pulse for a few seconds or until everything in broken down.
- Add the cheese, walnuts, ¼ cup of olive oil and blend well.
- Add the remaining oil, salt and pepper, and pulse until smooth.
- Store in the fridge or freeze.
I have experimented with this recipe leaving the nuts a bit chunkier to add texture, but I think it tastes much better when everything is blended really well and the pesto is completely smooth.
The original recipe can be found here.