red pesto

A superhealthy dish - counts as 2 of your 5-a-day

Beany pasta pot

sunflower oil

onion

apple

tin chopped tomatoes with garlic and herbs

carton passata

tin borlotti beans

tbsp red pesto

pasta pack ready-to-use pasta

Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

This red pesto pasta is a 20 minute dish that is bursting with flavor, so easy to make and naturally vegan. Serve it with your favorite protein or enjoy as is!

Red Pesto Pasta

pasta of choice (I used gluten free)

roasted red peppers (I

tomatoes

basil

walnuts or pine nuts

cashew parmesan (click for recipe)

lemon

tomato paste

garlic

salt (or

pasta water

olive oil

tsp red pepper flakes (or more if you like spice)

tsp black pepper

boil pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to save 1/2 cup of the pasta water for the sauce.

blend sauce

Meanwhile, add add sauce ingredients to a food processor or blender. Start with 1/4 cup of the pasta water and add more as needed to thin the sauce. Blend until smooth.

taste

serve

Toss with the cooked pasta and serve with extra basil, parmesan and red pepper flakes. Enjoy!

We’ve perfected our red pesto recipe over the years and have finally decided to let you in on the secret. It’s super easy to make at home, however, if you’re craving a fresh pasta fix pronto, feel free to peruse our weekly menu.

How to Make Our Red Pesto Pasta Sauce

sun-dried tomatoes

almonds

Parmigiano Reggiano cheese

basil leaves

Black pepper & sea salt

Toast the almonds until they are a light golden colour in a dry frying pan over a medium-high heat. Keep them moving to prevent burning.

Add garlic, basil leaves, a pinch of salt and a drizzle of oil to a pestle and mortar and grind until creamy.

Add the almonds and grind until they start to combine. You should have a creamy yet slightly chunky consistency.

Coarsely chop the sun-dried tomatoes and add them to the mixture and squash them gently into the mixture.

Drizzle the remaining olive oil and combine into a creamy paste. 

When you’re ready to eat, simply heat the pesto in a saucepan, and toss with freshly cooked pasta.

Sun Dried Tomato Pesto (Pesto Rosso) is delicious tossed with pasta or gnocchi, spread on crostini, or dolloped on chicken, steak or pork. Made with just a handful of simple ingredients in 5 minutes! 

Sun Dried Tomato Pesto Recipe

kosher salt

pine nuts

extra virgin olive oil (up to ½ cup)

parmesan cheese

lemon juice

Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.

With the machine running, drizzle in the oil and process until the mixture is smooth.

Add the parmesan and lemon juice and pulse a few times to combine. Store in refrigerator or freezer.

https://content.jwplatform.com/videos/OjCwUQdH.mp4

Sun Dried Tomato Pesto (Pesto Rosso) is a delicious pasta sauce. Or, try it tossed with gnocchi, spread on crostini, or dolloped on chicken breasts, steak or pork. This easy recipe is made with just a handful of simple ingredients in 5 minutes!

Sun Dried Tomato Pesto

Requiring only one pan and simple, low-cost ingredients, this deliciously appetising Chicken with Creamy Red Pesto Risoni (Orzo) is the perfect choice for a satisfying meal when time is tight.

Chicken with Creamy Red Pesto Risoni (Orzo)

chicken

tsp sweet paprika

oregano

sea salt flakes

black pepper

(60 ml) water

250 g (9 oz) cherry tomatoes

(135 g) freshly grated zucchini (courgette) (approximately 2 zucchini)

unsalted butter

tbsp garlic

(200 g) risoni (orzo)

chicken stock

(250 ml) thickened (heavy) cream

(90 g) baby spinach leaves

(50 g)

Sea salt flakes,

black pepper,

tbsp freshly chopped flat-leaf (Italian) parsley, to serve (optional)

Lemon

Prepare the chicken

– In a shallow dish, sprinkle the chicken on both sides with the sweet paprika, oregano, salt and pepper.

Cook the chicken

– Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 8–10 minutes, or until cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to deglaze the pan and lift all the delicious drippings stuck to the bottom. Remove the chicken from the pan and set aside on a plate.

Cook the vegetables

– To the same pan, add the cherry tomatoes and zucchini. Cook for 1–2 minutes until the tomatoes have started to soften.

Add the butter and, once melted, immediately add the garlic. Cook, stirring for 30 seconds.

Cook the risoni

– Add the risoni, chicken stock and cream to the pan. Cook for 10–12 minutes, uncovered, stirring regularly (see note 2 for tips).

Combine everything in the pan

– Turn the heat off and remove the pan from the heat. Stir through the spinach leaves, parmesan and red pesto. Season with salt and pepper to taste. Return the chicken to the pan (slice it first if desired), then cover and allow to sit for 2–3 minutes to heat through before serving (see note 3 for tips on how to get the perfect saucy consistency).

Serve

– Divide among four bowls and serve sprinkled with parsley, if using, and a squeeze of fresh lemon.

Was so delicious, the whole family loved it! Adding to the rotation!

https://www.youtube.com/watch?v=R1p3INWK7WM

Day 18: Chicken with Creamy Red Pesto Risoni (Orzo) – 20 days of real family dinners
One pan. 30 minutes. And a creamy sundried tomato pesto sauce that turns chicken and pasta into something seriously special.
This Chicken with Creamy Red Pesto Risoni is one of those dinners that looks fancy but comes together with minimal effort. Stir it all together in the same pan – risoni, juicy chicken, veggies, cream, parmesan, and pesto – and boom. Dinner magic.

Ingredients 

CHICKEN
 
2 boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz) halved horizontally to make 4 thinner steaks (see note 1 if you want to use thighs)    
1 tsp sweet paprika 
1 tsp dried oregano 
½ tsp sea salt flakes
¼ tsp cracked black pepper 
1 tbsp extra-virgin olive oil 
¼ cup (60 ml) water 
 
RISONI
 
250 g (9 oz) cherry tomatoes 
1 cup (135 g) freshly grated zucchini (courgette) (approximately 2 zucchini) 
2 tbsp unsalted butter 
1 tbsp freshly grated garlic 
1 cup (200 g) risoni (orzo)
2 cups (500 ml) chicken stock 
1 cup (250 ml) thickened (heavy) cream 
2 cups (90 g) baby spinach leaves 
½ cup (50 g) freshly grated parmesan, plus extra to garnish
⅓ cup red (sundried tomato) pesto (or any pesto of choice) 
Sea salt flakes, to taste 
Cracked black pepper, to taste 
1 tbsp freshly chopped flat-leaf (Italian) parsley, to serve (optional) 
Lemon wedges, to serve
 
View the full recipe here👇🏼
https://simplehomeedit.com/recipe/chicken-with-creamy-red-pesto-risoni-orzo/

Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips. Available at all major retailers where books are sold. Hit the link in my bio for details.👇🏼
https://simplehomeedit.com/the-simple-dinner-edit/
#chickenrecipe #easyweeknightdinner #onepandinner #risoni #homecooking

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The most viewed red pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine