Loaded Pesto Rosso.
You can have Loaded Pesto Rosso using 9 ingredients and 13 steps. Here is how you cook it.
Ingredients of Loaded Pesto Rosso
- Prepare of walnuts.
- Prepare of Italian basil.
- You need of small jar of sundried tomatoes (best quality).
- You need of kalamata olives.
- You need of parmesan (best quality).
- Prepare of extra virgin olive oil (best quality).
- You need of cherry tomatoes (ripe, dark red, juicy find the most flavorful ones).
- It’s of chopped hot peppers (marinated chilis or fresh red chilis are best, to give a hint of paprika flavor).
- You need of garlic.
Loaded Pesto Rosso instructions
- Wash the basil and get rid of the thickest stems and the flowers, if there are any. Put it in the blender (don't blend yet, we are making a pile)..
- Peel the garlic and chop it roughly, fry it in a tiny bit of olive oil. You can substitute the 3 cloves of cooked garlic with 1 small clove of raw garlic if you like. Add the garlic (cooked or raw) to the blender..
- Wash the tomatoes and cut them in a half. Put them in the blender..
- Take out the sundried tomatoes from their jar, discard extra oil, and… add them in the blender..
- Pit your olives and… you know..
- Chop the equivalent of a third of a butter stick worth of parmesan in rough pieces (no need to grate it because…)..
- Add 4 tablespoon of your best olive oil, a generous pinch of salt, your chilis and….
- BLEND! Until the pesto is a grainy paste. Sometimes chunks of parmesan, garlic or walnut escape the blender, fish around with a spoon and keep blending until the bigger chunks are gone..
- Taste the pesto and add salt, pepper and olive oil to your taste..
- To use with pasta The key here is DON'T COOK THE PESTO it will change the flavours. Boil the pasta and mix it with your beautiful raw pesto in a serving bowl, not on a pan or on the stove..
- To freeze Pesto will freeze beautifully and keep for a long time. To unfreeze it, let it rest outside the fridge for a few hours. To speed up the process, you can chop the pesto into pieces with a knife (it's usually pretty soft)..
- To preserve in the fridge Transfer your pesto in a tall jar, and level out its surface. Then completely cover the pesto's surface with a layer of your best olive oil (this will prevent the pesto from oxidizing)..
- To play with this recipe Increase the amount of basil (four times) and don't use olives or sun-dried tomatoes for a more classic green pesto. Add chives, ramps (!!), or fresh parsley for variations on herbaceous flavors. Substitute walnuts for cashews for a creamier buttery taste or almonds for a drier fresher take. Take out the fresh tomatoes and double or triple the amount of olive oil for a more traditional Italian version (too heavy on the vegetable fats for me, but deeeeelicious)..