Red pesto
Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions.
Ingredients
- 85g/3oz pine nuts or walnuts
- 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
- 8 sun-dried tomatoes from a jar, drained
- 1 large garlic clove, quartered
- 2 tbsp extra virgin olive oil
- 20 basil leaves, plus extra to serve
- 50²µ/1¾´Ç³ú Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
- squeeze of lemon juice (or a drop of red wine vinegar)
- salt and freshly ground black pepper
Method
Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.
Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.
To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.