Sauces
Pesto rosso from sun-dried tomatoes
One jar in ten minutes: sun-dried tomatoes, nuts, Pecorino, garlic, slowly emulsified with olive oil.
Method
- Toast the pine nuts or almonds in a dry frying pan for 3–4 minutes until golden and let them cool completely.
- Roughly chop the tomatoes, nuts, garlic and cheese in a blender or food processor, in short pulses.
- Pour in the oil in a thin stream and blend only until you have a spreadable paste; small pieces may remain.
- Stir in the basil, season with pepper and taste. Salt is usually not needed. Fill a clean jar and cover with oil.
Minnelea products for this recipe
The preserves used in this recipe.
Do not blend too finely: some structure may remain, otherwise pesto becomes a cream. The difference from a tomato sugo is fundamental - pesto is not cooked, but emulsified raw, and lives from nuts and cheese. Homemade, it keeps in the refrigerator for about a week, with a layer of oil on top.