Red pesto
11.07.2016
That’s hot! This red pesto is made with sundried tomato and a red chili pepper. What I love about pesto is not only that you can incorporate it into any number of dishes and salads, but you can also just spread it onto a cracker. This red pesto is my new favorite, second only to the classic green pesto.
Prep time
15 minutes
Portion
1 jar
Shelf life
4 days in the fridge
Supplies
(Immersion) blender or food processor
Mortar and pestle
Ingredients
15 minutes
Portion
1 jar
Shelf life
4 days in the fridge
Supplies
(Immersion) blender or food processor
Mortar and pestle
Ingredients
1 clove garlic
1/2 red chili pepper
100 g sundried tomatoes
1 tbsp extra virgin olive oil
a small handful of raw cashews
1 tsp oregano, dried
a pinch of sea salt and black pepper
2 small handfuls of fresh basil leaves
Method
Place the garlic, red pepper (without seeds if you prefer), sundried tomatoes, olive oil and the cashews in the food processor or in a tall measuring cup if you’re using an immersion blender and process until finely ground. Add the oregano, sea salt and pepper and blend again. Using the mortar and pestle, finely grind the basil leaves and stir them into the pesto. If the mixture is too dry, add a bit more olive oil. Transfer the pesto to a nice bowl and garnish with a few, small basil leaves.
Place the garlic, red pepper (without seeds if you prefer), sundried tomatoes, olive oil and the cashews in the food processor or in a tall measuring cup if you’re using an immersion blender and process until finely ground. Add the oregano, sea salt and pepper and blend again. Using the mortar and pestle, finely grind the basil leaves and stir them into the pesto. If the mixture is too dry, add a bit more olive oil. Transfer the pesto to a nice bowl and garnish with a few, small basil leaves.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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