Red Pesto

by Bartuğ

Everyone likes pesto, right? I don’t know anyone who would leave a plate of pasta with pesto. Today I’m bringing you a delicious recipe.

I love pesto – above all: red pesto made from dried tomatoes, which I also like to eat straight out of the glass. It is so delicious, I could sit in it.

Since we have also sown rocket and basil that grows like crazy on our balcony this year, it was time to make red pesto.
You also need a stove top and a pan for this recipe, because we roast the walnuts beforehand without oil.

Enjoy it and have fun doing it!

Red Pesto

Serves: 4 jars Prep Time: Cooking Time:
Nutrition facts: 2.323 calories 215 grams fat
Rating: 5.0/5
( 1 voted )


Roast the walnuts in a large pan on the stove over medium heat without oil. Then put aside.

Put the parmesan in the mixing bowl, chop 10-15 seconds/speed 10 and transfer.

Place the garlic cloves, basil, rocket and cooled walnuts in the mixing bowl, chop 6 seconds/speed 5.

Add the sun-dried tomatoes, also chop for 6 seconds/speed 5 and push down with the spatula. Chop again for 6 seconds/speed 5 and push down with the spatula.

Add the parmesan, olive oil, salt and pepper as required and stir 10 seconds/speed 4 until creamy.

Serve the finished pesto with pasta or store it in glasses covered with olive oil in the refrigerator.

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