Sunday, September 18, 2011

Red Pesto

Red pesto is a good alternative to green pesto because it is cheaper to make since it does not involve pine nuts. It is a very good vegetarian friendly sauce that is versatile. Spread it on french bread, bruschetta, or pizza, or toss it with a thin pasta like linguini.  It also goes well with grilled poultry or seafood.  I highly recommend it!

The following recipe is from Joy of Cooking. 

Combine in a small saucepan with enough water to cover:
1/3 cup chopped drained water-packed sun dried tomatoes
1 clove garlic, peeled
6 fresh basil leaves

Bring to boil, remove from the heat, and let stand for 20 minutes. With the machine running, drop through the feed tube of the food processor:
1 large clove garlic, peeled
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/3 cup grated parmasen cheese

Drain the tomato mixture, add to the processor, and finely chop.  Season with:
salt and ground black pepper to taste 
Stir in:
1/2 cup pasta cooking water or hot water


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