Best Red Pesto Sauce Food

EZ RED PESTO SAUCE

Steps:

• Blend basil leaves, tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic together in a blender until a smooth paste forms. Stir in lemon juice; season with salt and black pepper.

BEST RED PESTO SAUCE

Steps:

• In a food processor or blender, blend the tomatoes, basil and garlic.
• Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
• Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
• Store in the fridge, or separate evenly in icecube containers and freeze.
• Use in pasta dishes.

RED PESTO SAUCE

Steps:

• Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
• Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
• Top with the cherry tomatoes.
• *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

RED PESTO RIGATONI

Steps:

• Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
• Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
• Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
• Do Ahead: Pesto can be made 5 days ahead. Cover and chill.