I searched for ages for a recipe for this pesto and was going to give up and try out my own quantities… but then a day later I opened a magazine, and there was exactly what I had been looking for! Sun-dried tomatoes, pine nuts, parmesan and olive oil….
… and it tasted even better than I had imagined!
So here is the recipe, the quantities slightly adapted from the original.
Red Pesto
- 75g (3 oz) sun-dried tomatoes in oil, drained
- 100ml (2/5 cup) olive oil, including a little of the oil from your jar of tomatoes
- 25g (1 oz) grated parmesan cheese
- 25g (1 oz) pinenuts
- 1 clove of garlic
- Black pepper
- 1/2 – 1 tsp dried thyme
(If you can find sun-dried tomatoes in a herby marinade like I used you can simply add herbs/seasoning to taste afterwards.)
Chop the sun-dried tomatoes roughly. Briefly dry roast the nuts in a frying pan – mind they don’t burn! Then pulse everything with a mixer to a rough puree.
That’s it!
I think it tastes even better a day or two later, as the flavours meld… you can keep it in the fridge for up to a week (the magazine actually said 2 to 3 weeks, but I think it will disappear before then!), but keep the surface covered with a little olive oil to seal in the flavours and preserve the colour.
We have had it on pasta, jacket potatoes, butternut gnocchi (recipe coming soon), crostini… there are endless possibilities!
Enjoy!
Reblogged this on My Meals are on Wheels.
Thanks!
WOW that does look awesome!
I think it’s the colour that makes it look so good! π
π Love roasted red peppers π
That really looks tasty! I have some sun dried tomatoes that I grew and dried this summer that I haven’t don’e anything with. Now I have the perfect recipe. I even have all the ingredients. Yay!
Wow, homemade dried tomatoes sound wonderful! π
Ohhhh, German magazines… It’s great getting tiny glimpses of my ‘home country’ through your blog π
Pesto is such a great sauce to have as a stand-by for speedy meals and unexpected visitors. I bet, a tiny dollop of this would be gorgeous on humous and crackers.
That’s a great idea Chava – I hadn’t thought of combining the two. I’ll have to make humous next time I have some of this pesto in the fridge! π
Cathy, this looks wonderful! I’m with the gal ahead of me….since I try and avoid gluten, I’d put this on gluten-free crackers and even a dollop on top of soup. BTW, have you ever tried carrot-top pesto? It’s become my favorite because the flavors are so rich and strong. And most people throw the carrot tops away!
You are all coming up with some great ideas… yes, a dollop in some soup would be excellent too! I haven’t tried carrot top pesto, but I do make carrot pesto! (Recipe here: https://wordsandherbs.wordpress.com/2012/02/13/carrot-pesto/ ) I’ll have to try carrot top pesto this spring too!
That looks really good Cathy, I have never tasted Red Pesto. I love all the ingredients so I am sure I would like it. Just printed your recipe and plan to try it soon. I am glad that your weather has started to change! π
It’s a lovely rich sauce Michael. Hope you enjoy it!
Another amazing recipe from your kitchen to mine, thanks Cathy π
Glad it appeals to you! One of my favourites at the moment… π
Yum! Have never heard of this but would like to try it!
It was funny that I had a precise idea of what I was looking for but had never actually eaten it myself before either… or perhaps I had in the distant past and have forgotten! So glad I discovered it as it adds a summery touch even in winter. π
Wonderful. I’ve been looking for a good recipe for this too. Though pine nuts here are very expensive so I shall substitute with hazelnuts perhaps.
They are expensive here too. With basil pesto I use a few cashews to eke out the pine nuts! But I think hazelnuts or even almonds would be good in this too.
Sounds wonderful!
Hi Cindy. Tastes pretty wonderful too! π
Looks so delicious!
I’m sure you’d love this Jason – on some gnocchi or chunky pasta with a little parmesan on top…. π
The colour looks very appetizing. I need some orange and red in this wintertime. π
Have a nice weekend! Uta
I agree Uta – colour is really important in winter, and not just in the garden! π Have a great weekend too Uta!
I’ve never had red pesto! I know it would be a favorite, so thank you. And I will definitely look forward to the butternut gnocchi! I have had butternut ravioli, but not gnocchi. Yum!
I enjoyed the combination so I hope you will too. I will be getting the gnocchi recipe together this week Debra. I like the sound of butternut ravioli too. In fact I just love butternut! Have a great Sunday!
Makes my mouth water just looking at your picture. Like the idea of the butternut flavor with it. Very inspiring Cathy.
I’m slowly discovering all the other wonderful pesto possibilities there are, although my all-time favourite will probably always be fresh basil pesto with fresh herbs from my own garden…. sigh. Looking forward to herb and salad season!
I think you are right Cathy, things often taste better after they have sat for a while and got the flavours really going x delic!
Definitely the case here… if you can wait a day before eating it! π
Now that looks so appetising Cathy and furthermore the recipe sounds so straightforward π
Yes, very simple and quick with barely any washing up!
sounds delish!
Hi Geraldine. So glad I came across that recipe or I may have just abandoned the idea of making it!
Sounds delicious Cathy, would it work without garlic? looking forward to the Butternut gnocchi recipe!
Oh I’m certain it would taste great without garlic. You can add whatever herbs you like really, to suit your own taste. The tomatoes have so much flavour anyway.
Wonderful and Yummy!
Glad you like the sound of this one Arthur. Thanks for visiting!
I love sun dried tomatoes in winter! They capture the intense flavors of summer that we can enjoy any time. The vibrant red pesto has me daydreaming of pasta for dinner!
I do agree – summer in a jar! The colour is so perfect for creating a winter dish with warmth too. π
That looks really special, I printed it out and is on the list to try. Thank you for sharing.
Hope that list isn’t too long Charlie! π Have a great Sunday!
I’ll definitely have to try this – I have some sundried tomatoes in the pantry. Great idea for a quick, tasty meal!
Enjoy Sheryl – I bet you’ll love it! π
Just makes me want to tuck in! Delicious. I always make pesto myself because the bought ones aren’t great but haven’t tried red one so far. You’ve convinced me it’s about time :). PS: I always wanted to ask you how you came to Bavaria and where you’re from in the UK, Cathy? Can I read something about that on your blog?
I agree about the jars of pesto you can buy… homemade is much better. I must update my About page soon, but basically I came to Germany to teach English in a private language school about 20 years ago, and stayed! I come from Northants, UK. Not teaching currently, just doing translating work, but as they say – once a teacher, always a teacher!
Thanks for enlightening me, Cathy.
This looks wonderful. Thanks for sharing the recipe!
My pleasure – glad you liked it!
My daughter prefers red pesto to the green version… I’ll be trying your recipe to see what she thinks! Meantime, I’m looking forward to the gnocchi recipe.
Hi Sarah. I think I still love basil pesto best, but this is a close second! Hope your daughter enjoys it too!
Oh yum Cathy, one of my favourite pestos, and so easy! I was looking at my parsley seedlings in the greenhouse the other day, and salivating at the thought of parsley pesto later in the year, assuming I can protect the poor things from the wretched slugs. I fear all this mild wet weather will make it a bumper year for the wretched things.
Yes Janet, I fear the same about the slugs and snails, and my parsley struggles anyway! I’ve never made parsley pesto, but I will be experimenting with various sauces this year so it will be one to try. π
oh now I have to try this one as soon as you post the gnocchi recipe…mmmmmm!!!!!
The recipe will be out in the next hour or so Donna! π
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This looks so yummy, bookmarked to try out! π
Hope you enjoy it Ayesha, and thanks for visiting!