📝 About This Recipe
A vibrant, umami-packed twist on the classic Genovese style, this Pesto Rosso captures the essence of the Mediterranean sun. Concentrated sun-dried tomatoes provide a deep, tangy sweetness that pairs beautifully with the earthy crunch of toasted walnuts and the sharp bite of aged Pecorino Romano. Whether tossed with pasta or spread over crusty ciabatta, this sauce offers a luxurious, velvety texture and a complex flavor profile that is both rustic and refined.
🥗 Ingredients
The Tomato Base
- 8 ounces Sun-dried tomatoes (packed in olive oil, drained (reserve 2 tbsp of the oil))
- 1 tablespoon Tomato paste (double-concentrated for depth)
Nuts and Cheese
- 1/2 cup Walnut halves (raw, to be toasted)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
Aromatics and Seasoning
- 1 cup Fresh basil leaves (packed, washed and dried)
- 2 large Garlic cloves (peeled and smashed)
- 1/4 teaspoon Red pepper flakes (optional, for a subtle heat)
- 1 teaspoon Balsamic vinegar (high quality, for acidity balance)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Emulsion
- 1/2 cup Extra virgin olive oil (cold-pressed, robust flavor)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
-
1
Place the walnut halves in a small dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown. Immediately remove from heat to prevent burning.
-
2
Allow the walnuts to cool for a few minutes, then roughly chop them. This helps them incorporate more evenly into the pesto.
-
3
In a food processor, combine the smashed garlic cloves and the toasted walnuts. Pulse 5-6 times until the mixture resembles a coarse meal.
-
4
Add the drained sun-dried tomatoes, the reserved 2 tablespoons of tomato oil, and the tomato paste to the processor.
-
5
Pulse the mixture in short bursts until the tomatoes are finely chopped but not yet a smooth paste. You want to maintain some texture at this stage.
-
6
Add the fresh basil leaves, red pepper flakes, balsamic vinegar, and lemon juice. The acidity from the vinegar and lemon will brighten the concentrated flavors of the dried fruit.
-
7
Process for another 10-15 seconds. While the motor is running, slowly drizzle in the extra virgin olive oil in a steady stream to create a beautiful emulsion.
-
8
Stop the processor and scrape down the sides with a rubber spatula to ensure every bit is incorporated.
-
9
Add the grated Pecorino Romano and Parmigiano-Reggiano. Pulse only 3-4 times just to combine. Over-processing the cheese can make the pesto gummy.
-
10
Taste the pesto. Add the kosher salt and black pepper as needed. Remember that the cheeses are naturally salty, so season carefully.
-
11
If the pesto is too thick for your liking, add another tablespoon of olive oil or a teaspoon of warm water and pulse once more.
-
12
Transfer the pesto to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and prevent oxidation.
💡 Chef's Tips
Always toast your nuts; it releases essential oils that provide a much deeper flavor than raw walnuts. If using sun-dried tomatoes not packed in oil (dry-packed), soak them in hot water for 15 minutes and pat dry before using. For the best texture, use a food processor rather than a high-speed blender, which can turn the pesto into a baby-food consistency. To store, keep in an airtight container in the fridge for up to 2 weeks, or freeze in ice cube trays for easy portioning later. If the garlic flavor is too sharp for you, blanch the cloves in boiling water for 1 minute before processing.
🍽️ Serving Suggestions
Toss with hot Penne or Fusilli pasta, adding a splash of pasta cooking water to create a silky sauce. Spread generously over grilled sourdough bread and top with fresh burrata cheese and a drizzle of honey. Use as a marinade for grilled chicken breasts or roasted Mediterranean vegetables. Dollop onto a bowl of hot polenta or stir into a creamy risotto just before serving. Pair with a crisp, acidic white wine like a Vermentino or a light-bodied Sangiovese.