Pasta, Sauces

Red Pesto Spaghetti

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. 


Ingredients:

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
salt


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. 



Strain the tomatoes, add them to the tall glass and mix until it all becomes a creamy sauce. If too thick add some more olive oil. 


Boil the spaghetti the mix them with the sauce. I always decorate the dish with some almond bits. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s