Pesto Rosso

imageThis pesto, thickened with almonds, gets its red hue from the sun dried and fresh tomatoes. I love pesto (any pesto!) and I love it with pasta (al dente of course!) but also spread on freshly chopped veg or a crunchy toast! Sometimes I even use it to dress some Zucchini Spaghettis!
Apart from tasting spectacular it is also pretty healthy and good for you!
You can store this pesto rosso in a jar (or airtight container) in the fridge for about a week or freeze it in ice cube trays then transfer them to a zip lock bag!
– 3 big & ripen organic tomatoes
– 90 g sun dried tomatoes
– 1 garlic clove
– 3 good handful of fresh basil and oregano
– 50 g almonds + 50 g pine nuts
– 4 tbsp olive oil
– salt if needed (but I doubt!)
– pepper if you like
Process oil, almonds, pine nuts, tomatoes, garlic, basil and oregano in a food processor until finely chopped; season with salt if needed and eventually add some fresh ground pepper .



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