Easiest Way to Cooking Yummy Loaded Pesto Rosso

Easiest Way to Cooking Yummy Loaded Pesto Rosso Delicious, fresh and tasty.

Loaded Pesto Rosso. Here is how you achieve it. As an Italian in New York, I worked on adapting some of my favorite Italian recipes to American ingredients. Which in practice means doubling down on some flavorful items to achieve the same level of richness, as some of the basic ingredients here are just.

Pesto rosso takes minutes to whip up, and you can use it in multiple dishes in the kitchen.

Like its basil-infused cousin, pesto genovese, pesto rosso hails from Italy, where it is traditionally made from dried tomatoes, almonds, garlic, rosemary or basil and olive oil.

Add this pesto pasta sauce to hot pasta for a unique flavor, or use it as a topping for main dishes to make pesto chicken or pesto salmon.

You can cook Loaded Pesto Rosso using 9 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Loaded Pesto Rosso

1. It’s 1 handful of walnuts.

2. You need 1 handful of Italian basil.

3. You need 1 of small jar of sundried tomatoes (best quality).

4. It’s 7-8 of kalamata olives.

5. You need of parmesan (best quality).

6. You need of extra virgin olive oil (best quality).

7. You need 6-7 of cherry tomatoes (ripe, dark red, juicy find the most flavorful ones).

8. Prepare 1 teaspoon of chopped hot peppers (marinated chilis or fresh red chilis are best, to give a hint of paprika flavor).

9. You need 3 cloves of garlic.

It's just as delicious on a pesto pizza, as a basil pesto cracker spread or as a topping for Italian bread..

Un gustoso pesto rosso per condire la pasta.

La ricetta è semplicissima, basterà frullare tutti gli ingredienti insieme ed il gioco è fatto.

A fresh tasty pesto you can make with herbs right from the garden.

Loaded Pesto Rosso instructions

1. Wash the basil and get rid of the thickest stems and the flowers, if there are any. Put it in the blender (dont blend yet, we are making a pile)..

2. 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..

3. Wash the tomatoes and cut them in a half. Put them in the blender..

4. Take out the sundried tomatoes from their jar, discard extra oil, and… add them in the blender..

5. Pit your olives and… you know..

6. Chop the equivalent of a third of a butter stick worth of parmesan in rough pieces (no need to grate it because…)..

7. Add 4 tablespoon of your best olive oil, a generous pinch of salt, your chilis and….

8. 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..

9. Taste the pesto and add salt, pepper and olive oil to your taste..

10. To use with pasta The key here is DONT 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..

11. 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 (its usually pretty soft)..

12. To preserve in the fridge Transfer your pesto in a tall jar, and level out its surface. Then completely cover the pestos surface with a layer of your best olive oil (this will prevent the pesto from oxidizing)..

13. To play with this recipe Increase the amount of basil (four times) and dont 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)..

Delicious tossed with pasta, spread on a sandwich or as a dip for veggies.

Pesto will keep stored in an airtight container and refrigerated for up to one week.

Pesto can also be frozen and stored for up to one month.

Add pasta and ¼ cup pasta cooking liquid.

Using tongs, toss vigorously, adding more pasta cooking liquid if needed.