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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
When to serve red pesto pasta
- 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.
- You can make the pesto the day before and store it in the fridge and it keeps it for 3 days.
For pasta, you can use trofie, linguini or fusilli like I do here.
Best tomatoes to use to make red pesto
- 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
- You don’t need to cook nor to peel the tomatoes
My boys love it and could have it every day.
📋Red Pesto Pasta Sauce
- 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