Pesto Rosso
You'll see red! Traditional Pesto rosso embellished with tangy Pecorino and almonds.
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SERVINGS
4
PREP TIME
10 MIN.
INGREDIENTS
- 1 clove garlic
- 40 g Pecorino cheese
- 30 g peeled almonds
- 100 g sun-dried tomatoes in oil
- 100 g olive oil or neutral vegetable oil
- Salt and pepper
Preparation
- Weigh and measure all the ingredients, prepare them and place them ready.
- Peel the garlic clove. Cut the Pecorino into pieces.
- Add the ingredients to the blender jar in the following order: Pecorino, almonds, sundried tomatoes, garlic, oil, a generous pinch (each) of salt and pepper. Close the lid, place the blender jar on the blender.
- Select the Pulse setting and turn the knob back and forth several times to blend the pesto until it achieves the desired consistency.
- Remove the lid once the blending is finished and place the pesto in a bowl. Season again if necessary.
- Serve with pasta.
Tip
Add the remaining pesto to a sealable container and cover the surface with a little oil. This allows it to keep refrigerated for at least a week.
Info
Leftovers from meals are no problem! The FRESH & SAVE vacuum system guarantees optimal, long-lasting product quality. However, the leftovers should be completely cooled down before.
