Vegan pesto rosso
As we explained in the broccoli pesto recipe, pesto sauce originated in the Italian region of Liguria, whose capital is Genoa. That is why the name "pesto" comes from "pestare", which in Genoese means "to crush in a mortar", the way this sauce has traditionally been made since the 16th century.
Unlike broccoli pesto and traditional pesto, pesto rosso, named after its characteristic red colour, has a brighter, more intense flavour with tangy, sweet and spicy nuances, the result of combining sun-dried tomatoes and cayenne pepper.
Thanks to its ingredients, this sauce is also rich in protein, omega 3 and omega 6 fatty acids, lycopene, vitamins A, C and B-group vitamins (B1 and B9 or folic acid), calcium, iron, phosphorus, magnesium, potassium, sodium and copper.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
Tap on the steps to mark them as done
- Step 1We put the dried tomatoes in soaking in very hot water for 20 minutes.
- Step 2Once we have hydrated the dried tomatoes, we chop the Cayenne pepper with a knife, chop the garlic, and introduce all the ingredients in the glass of the chopper or food processor and chop everything well until you get a uniform and smooth texture.