Red Pesto--pesto Rosso

Name: Red Pesto--pesto Rosso
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Dried tomatoes; 30g almond; 2 cloves garlic; 1/2 teaspoon salt; 1/8 teaspoon Chili powder; 110g Virgin olive oil; 1 tbsp Thyme leaves; Some Black pepper

by Cocolat

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Hearing Pesto, many people will think of the green light.

Then come today a prosperous Pesto.

Pesto Rosso = Red Pesto
Literally means red Pesto.
It is made with sun-dried tomatoes.

You can buy sun-dried tomatoes or make your own. It is best to use the air-drier version of tomato for making it yourself. If you don’t have an air dryer, it’s better to use the oven version.

The recipe is here 👇
Oven dried tomatoes:

Dried tomatoes in air dryer:

Red Pesto recipes generally use almonds instead of pine nuts.

The recipe of this sauce also differs from region to region. Different herbs are used, and black olives in oil are added to increase the flavor.

*Vanilla I used thyme because it happened to be there. You can use rosemary or basil, or you can mix several. Do not use too much rosemary, it has a strong flavor.
*Almond slices for almonds, seared in the pan until the edges are golden. You can use whole grains, raw roasted fragrant, cooked ones and use them directly.
*I use cooking sticks, the wall breaker is more powerful, cooking sticks are easy to wash.

Ingredients

90g Dried Tomatoes
30g Almond
2 cloves Garlic
1/2 teaspoon Salt
1/8 teaspoon Chili Powder
110g Virgin Olive Oil
1 tbsp Thyme Leaves
Some Black Pepper

Red Pesto--pesto Rosso

1. Prepare the materials.
Thyme forgot to shoot in 😔
The chili powder used is horned chili powder, but others are fine. It's more spicy because the portion is small.

2. Use a cooking stick or cooking machine to break.
It may be difficult to beat whole almonds with a cooking stick, so it’s better to slice them first, and decide for yourself.

After it's finished, it's probably in this state, and it's okay for the particles to be coarser and finer.
If there is less oil after finishing, add some to it, so it is storage-resistant.

This sauce can be placed on toast, mixed with pasta, or mixed into salads. Let's develop various ways of eating.

3. You can put it in the dough, and you will get the bread with the taste of sun-dried tomato!

4. The recipe of the stone kiln red brick made with this sauce is here:

https://www.xiachufang.com/recipe/105991498/

Tips:
*I use flaky crystalline salt. If you use fine salt, reduce the amount.
*The moisture content of tomatoes should not be too high, it is best to use the air dryer version or buy sun-dried tomatoes. If you use the oven-style roasted tomatoes, you should roast them dry.
*If you put rosemary, put less, it will be bitter if it is too much.