Easy & Tasty Red Pesto (Pesto Rosso)

Are you tired of the same old pesto recipe? Are you looking for a way to spice up your dishes and add some excitement to your grilled meats? No worries, I have the perfect solution for you: Red Pesto, also known as Pesto Rosso!

This easy and tasty recipe requires only 5 simple and common ingredients. This pesto is bursting with flavor, and it’s also a great way to add some color to your dish. Plus, it’s so easy to make that you’ll wonder why you ever bothered with inferior store-bought pesto in the first place.

So, read on and learn how to make this delicious Red Pesto that will have your taste buds and tummy dancing with joy!

What is Red Pesto aka Pesto Rosso?

Red Pesto, also known as Pesto Rosso, is a variation of traditional green pesto originating in Italy. The main difference between the two is that Red Pesto is made with sun-dried tomatoes, which gives it a rich, deep red color and a slightly sweeter taste. Other common ingredients in Red Pesto include garlic, Parmesan cheese, and pine nuts, blanched almonds, or macadamia nuts.

Red Pesto is often used as a sauce for pasta dishes, as a spread on sandwiches, or as a dip for vegetables or crackers. It’s a delicious and versatile sauce that adds a burst of flavor to any dish.

Well, the problem is that store-bought Red Pesto often has terrible ingredients such as vegetable oil, starch, or food additives. But don’t worry, my version of Red Pesto has only healthy and nutrient-dense ingredients: sun-dried tomatoes preserved in extra-virgin olive oil, macadamias, Parmesan cheese, garlic, and fresh oregano. So simple ingredients — so delicious and healthy result!

How to Make this Easy Red Pesto

As said, making this pesto is so easy that it makes you wonder why you didn’t whip it up before. Well, one reason is that I am publishing this recipe now! So, now when you don’t have any excuses, grab your ingredients, blend them, and dig in!

You can basically blend all ingredients in a blender until smooth paste — or rather smooth pesto — but I recommend draining your sun-dried tomatoes and reserving the oil. So, first, you’ll mix the sun-dried tomatoes with the rest of the ingredients, and after that, pour in the reserved oil little by little. Like this, you can control the thickness of your pesto to make it as thick or as thin as you like.

Step-by-Step Instructions on How to Make 5-Ingredient Pesto Rosso

Let’s take a closer look at how to make this awesome condiment that pleases the palates of ketoers and non-ketoers alike:

Take 1 cup (240 ml) of sun-dried tomatoes that are preserved in extra-virgin olive oil. Drain them and reserve the oil.

Transfer the drained sun-dried tomatoes into a blender jar.

Add 1/2 cup (120 ml) freshly grated Parmesan…

…1/3 cup (80 ml) macadamia nuts…

…1/4 cup (60 ml; tightly packed) fresh oregano…

…and 2—4 garlic cloves.

Close the lid tightly.

Blend until smooth.

Like this.

Add the reserved oil, little by little, while blending…

…until the consistency is to your liking. Needless to say, you can add more extra-virgin olive oil from the bottle if you want your pesto thinner.

Enjoy, for example, with grilled meat…

…or with shirataki noodles. Yum!

How I Came up with this Easy and Tasty Condiment

Like so often, I was skimming through my idea list, wondering which recipe to post this week. Last week, I posted a sweet recipe, and now I wanted to post a savory recipe for a change.

My eyes stopped at “Red Pesto (Pesto Rosso).” Now, the idea sounded great, as I’m going to do some grilling on the weekend, but alas, I hadn’t written any further ideas about what my pesto variation could contain.

Well, I had no other choice than start pondering. Naturally, Red Pesto calls for sun-dried tomatoes. As I didn’t want to add any extra oil, I chose sun-dried tomatoes preserved in extra-virgin olive oil. I was planning to use the oil as well for my pesto. It sounded like a win-win, as the oil in the tomato jar had infused all the delicious flavors from the tomatoes. Nice!

I decided to add cheese to my pesto. I couldn’t decide whether to use Parmesan or Pecorino, but I finally opted for the good old Parmesan.

I also wanted to add macadamias to balance the flavors and lend some creaminess and richness. I’ve learned that macadamias make an awesome pesto.

Naturally, my pesto needed garlic — and a herb. But which herb? I thought my favorite herb, oregano, was perfect for this pesto variation. Luckily, I had some fresh oregano growing in my garden.

After calculating the measures, I was ready to conduct my first experiment. It turned out so well that my taste buds were in heaven after tasting a spoonful of this incredibly flavorful creation! It was such a fireworks of taste and color that I’m sure I will make this ambrosial condiment over and over again!

Here’s the recipe for you to enjoy:

Continue to Content

Easy & Tasty Red Pesto (Pesto Rosso)

Yield: 1 cup (240 ml)

Prep Time: 10 minutes

Total Time: 10 minutes

Are you tired of the same old pesto recipe? Are you looking for a way to spice up your dishes and add some excitement to your grilled meats? No worries, I have the perfect solution for you: Red Pesto, also known as Pesto Rosso!

This easy and tasty recipe requires only 5 simple and common ingredients. This pesto is bursting with flavor, and it’s also a great way to add some color to your dish. Plus, it’s so easy to make that you’ll wonder why you ever bothered with inferior store-bought pesto in the first place.

So, read on and learn how to make this delicious Red Pesto that will have your taste buds and tummy dancing with joy!

Print

Ingredients

• 1 cup = 240 ml sun-dried tomatoes preserved in extra-virgin olive oil
• 1/2 cup = 120 ml grated Parmesan or Pecorino cheese
• 1/3 cup = 80 ml macadamias
• 1/4 cup = 60 ml fresh oregano (tightly packed)
• 2—4 garlic cloves

Instructions

1. Drain the sun-dried tomatoes and reserve the oil.
2. Place all ingredients except the oil into a high-speed blender.
3. Blend until smooth.
4. Add the reserved oil little by little, all the time blending, until the consistency is to your liking.
5. Dig in and enjoy your homemade Pesto Rosso on keto pasta, keto sandwiches, or as a dip for veggies or keto crackers!
6. Store the pesto in an airtight container in the fridge for up to one week.
   

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What if I Don’t Find Sun-Dried Tomatoes Preserved in Extra-Virgin Olive Oil?

Olive oil-preserved sun-dried tomatoes can be challenging to find. But don’t despair! You can use sun-dried tomatoes that are preserved without oil and add extra-virgin olive oil from a bottle when making your pesto.

Which Herbs Go well with the Red Pesto?

The best herbs to use in Red Pesto — in addition to oregano — are basil and rosemary. However, the recipe can also be customized to include other herbs, such as parsley or cilantro, for a unique flavor profile. That said, if you choose your favorite herbs, you cannot go wrong!

How to Use Pesto Rosso

Tomorrow it’s Memorial Day in the US. If you are going to do any grilling, be sure to pack some Red Pesto with you, as it makes a perfect accompaniment to your grilled meats, fish, or veggies.

Here are some further ideas on how to use Pesto Rosso:

• Pasta sauce: Red Pesto is a great alternative to traditional tomato sauce for keto pasta dishes. Toss it with your favorite pasta (such as shirataki noodles), add some grilled chicken or shrimp, and you have a delicious and easy meal.
• Pizza topping: Use Pesto Rosso as a pizza sauce instead of traditional tomato sauce or marinara sauce. Top with your favorite toppings, such as mozzarella cheese, roasted vegetables, or sliced prosciutto.
• Sandwich spread: Spread Pesto Rosso on keto bread for a delicious sandwich. Add some sliced turkey, provolone cheese, and fresh spinach for a tasty lunch.
• Dip: Use Pesto Rosso as a dip for vegetables, crackers, or breadsticks. It’s a great appetizer for parties or gatherings.
• Salad dressing: Mix Pesto Rosso with extra-virgin olive oil and raw apple cider vinegar for a flavorful salad dressing. It pairs well with greens, tomatoes, and fresh mozzarella cheese.
• Grilled meats: Use Red Pesto as a marinade for grilled meats such as chicken, pork, or steak. It adds a delicious flavor and helps keep the meat moist.
• Bruschetta: Spread Pesto Rosso on toasted keto bread and top with chopped tomatoes, fresh basil, and a drizzle of balsamic vinegar for a delicious appetizer.

These are just a few ideas; there are so many possibilities to use Pesto Rosso, so let your imagination fly! And don’t forget to check out my other pesto recipes!

Tips for Variations

Even though this 5-ingredient Pesto Rosso recipe is a surefire hit, you can jazz up your pesto even more. Here are some variations:

• Spicy Pesto Rosso: Add some red pepper flakes, Louisiana hot sauce, cayenne pepper, or diced jalapeños to the recipe for a spicy kick.
• Vegan Pesto Rosso: Omit the Parmesan cheese and use 1 tablespoon of nutritional yeast + 1/3 cup (80 ml) of almond flour instead for a vegan-friendly version.
• Nut-free Pesto Rosso: Substitute the macadamia nuts with pumpkin seeds or sunflower seeds for a nut-free version.
• Basil Pesto Rosso: Add 1/4 cup (60 ml) of tightly packed fresh basil leaves to the recipe for a more traditional pesto flavor. You can also replace the oregano with basil.
• Lemon Pesto Rosso: Add 2 tablespoons of fresh lemon juice and the peel of 1 organic lemon to the recipe for a bright and tangy flavor.
• Creamy Pesto Rosso: Add 1/4 cup (60 ml) of heavy cream or coconut cream to the recipe for a creamy and indulgent version.
• Roasted red pepper Pesto Rosso: Add 1/2 cup (120 ml) of roasted red peppers to the recipe for a smoky and sweet flavor. Feel free to add 1 teaspoon of smoked paprika, too.

As you can see, Red Pesto is a versatile sauce that you can adapt to suit many different flavors and preferences.

General Prattling

This week was very pleasant with various tasks. I was working on the usual stuff (linguistic work and recipe/product development), and on Friday, I gathered with a “Well-Being Tribe” at a beautiful Salo, which is on the coast. There was a large cottage where we spent some great time grilling meat and discussing online courses and their marketing. I will create a carnivore course for the tribe, and I’m really looking forward to that.

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