Red Pesto Pasta Sauce made with fresh tomatoes is the original Sicilian recipe. It is a great alternative to Green Pesto for lower calories and fresh summer taste. Some red pesto uses sun-dried tomatoes, but the original Sicilian recipe uses fresh ones. It is quickly done in a blender, no peeling, no cooking.
While the basil pesto is called Genovese as it is originally from Genova Liguria region, red pesto is originally from Sicily therefore called Sicilian Pesto or Pesto Trapanese.
It has a fresh tomatoes taste and a creamy consistency from the emulsified extra virgin olive oil and the Parmigiano Reggiano.
This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party
Because it can be served cold, it is perfect to serve at a dinner party or to have on a buffet table.
It is a great side dish for a summer barbecue.
For pasta, you can use trofie, linguini or fusilli like I do here.
The best tomatoes to use are the fresh long one (Roma or San Marzano type), the same used to make tomato sauce.
Do not use canned tomatoes
It is very easy to make and you don't need to cook nor to peel the tomatoes.
You can make the pesto the day before and store it in the fridge and it keeps it for 3 days.
My boys love it and could have it every day.
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Red Pesto Pasta Sauce
- 6 long tomatoes
- 1 cup fresh basil Use leaves only
- 1/4 cup parmesan cheese fresh
- 1 cup olive oil extra vergin
- 1 tsp salt
- 1 clove garlic optional
- Remove the top of the tomatoes
- Cut the tomatoes into quarters
- Add all ingredients into the mixer
- Blend until it becomes creamy
- Best served with Trofie pasta, fusilli or Linguini