Red Pesto vs Genoese Pesto, which one is your favorite?
I am always and forever for the Genoese pesto, but I must say that this version of my red pesto is perfect for dressing pasta or preparing bruschetta.
You can find my Genoese pesto recipe in the links below, along with some other recipes where I used my cherished green gold.
So let’s stop the chatter and prepare this version of my red pesto and, belin, how delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients: Red Pesto vs Genoese Pesto
- 3.5 oz sun-dried tomatoes
- 1.75 oz walnuts (shelled)
- 1.75 oz grated Parmesan cheese
- 1/2 clove garlic (optional)
- to taste extra virgin olive oil
Tools: to prepare red pesto
If you want to know more about my chopper, here’s the link to my review.
- 1 Chopper
- 1 Jar
Steps: Red Pesto vs Genoese Pesto
My version of red pesto is very easy to make: simply wash the sun-dried tomatoes well under running water, boil them for a few minutes, dry them very well and let them cool.
At this point, you can place them in the blender along with the walnuts and blend well.
Finally, add the Parmesan and oil, mixing everything very well.
With red pesto, you can dress pasta or make delicious bruschetta.
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FAQ (Questions and Answers)
How to store it?
You can store it for up to two days in an airtight container, with a drizzle of oil on the surface.
Can I freeze it?
Yes, you can freeze it.
What can I use instead of walnuts?
You can use almonds.
