Red Pesto

For the Pesto Rosso, toast the pine nuts over medium heat, turning frequently, until golden brown and then finely grind. Finely dice the peeled garlic. Cut the chili peppers lengthwise, remove the seeds and cut the flesh into small cubes. Wash basil leaves and drain well. Strain tomatoes, but save oil. Process basil, tomatoes, ground pine nuts, garlic and chili cubes in a blender to a puree. Mix the mixture in a bowl with water, drained oil from the tomatoes and tomato paste to a paste and finally season the Pesto Rosso with salt.

Preparation Tip:

Red pesto goes very well with green pasta, but is also suitable for enhancing other pasta and meat sauces.

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