Red Pesto is a variety of Pesto sauce from southern Italy where dried tomatoes are from and used in a great number of recipes. Everyone in my family loves it.
It’s a simple, tasty and easy to make sauce. I use buckwheat spaghetti for the gluten free option.
80/100 gr of basil leaves
80gr of sundried tomatoes
1/2 glass of olive oil
2 spoonfuls of pine nuts
3 spoonfuls of mashed almonds
Put the dry tomatoes in a bowl with hot water and let them sleep for at least 1/2 hour. Meanwhile, in a tall glass mix the basil leaves with the olive oil, the pine nuts, the almond dice and salt to taste. Use a food mixer until it becomes creamy.