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!

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Beany pasta pot

Red Pesto Pasta

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Top 4 red pesto recipes from across the web

The most viewed red pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beany pasta pot

Red Pesto Pasta

How to Make Our Red Pesto Pasta Sau...

Sun Dried Tomato Pesto Recipe

The most viewed red pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine