Vegan Pesto Rosso
TThis is a three ingredients pesto rosso. Quick and easy to make! You can enjoy it with your pasta or even with some bread and crackers as a bruschetta. If you are missing a dip for your appetiser, this pesto will definitely impresss your guests!
Tomatoes: Cherry tomatoes are best for this dish.
They bring a little touch of sweetness. However, any other tomatoes would work!
Walnuts: The walnuts are what makes this pesto so creamy. Unfortunately, they can’t be skip without altering the taste and consistency of this pesto. Make sure ask your friends and family for any nut-allergy before serving!
Sundried tomatoes: Sundried tomatoes stored in olive oil are ideal for this recipe as olive oil is required for blending. If you only have sundried tomatoes that are not stored in any liquid, make sure to rehydrate them by putting them a few minutes in some hot water. Use regular olive oil with it.
Pasta: Obviously, you can easily make this recipe gluten-free by choosing the correct pasta. Any chickpeas, lentils, corn, rice, quinoa pasta would work perfectly !
Vegan Pesto Rosso recipe
Servings
2
Preparation time
5 min
Cooking
time
10 min
total time
15
min
Ingredients
- 130g of cherry tomatoes
- 40g of walnuts
- 80g of sundried tomatoes
- 4 tablespoons of sundried tomatoes oil
- 160g of pasta
Instructions
In a blender, add the tomatoes, walnuts, sundried tomatoes and sundried tomatoes oil. Blender until smooth.
Boil pasta, when cooked remove water and add pesto rosso to the pan/pot. Sit and leave it to cook for less than a minute. We just want to make sure that the pesto warns up a bit. Then, it is really to be served! As decoration use some walnut bit and/or small piece of sundried tomato!
Gallery
