Pesto Rosso..Another Addictive Pesto

By Katie

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I’ve been having an affair…

A love affair with pestos.  This is my latest, and I have to say, my most surprising one to date, because it is tomato based, and I am generally not a huge tomato sauce lover.

This tomato sauce is different..the base of it is sun-dried tomatoes and I have really loved putting them in many things of late.

We made this last nite and put it on grilled, multi-grain flatbread.  However, you can top pasta with it, make dips, or simply eat it with a spoon like I did last night after it was finished.

Long pause.

Did I just say that out loud?

My mind has been going ever since with what to do with the leftovers.  Should I spread it on a panini?  Mix it into sour cream and cream cheese to make a fabulous dip?  Or maybe, mix it into a cream sauce to put over some orecchiette pasta shells I purchased, or wait!!  I still have 2 bags of frozen gnocchi that Mr. Wonderful and I made. BINGO!

Walk with me through the making of this lovely sauce.

Take one 8-ounce jar of sun-dried tomatoes and dump it into your food processor.  Meet our food processor – Bessie.  Bessie has been around for about 20 years, and like that annoying pink bunny, just keeps going.

sdTom

Add 1/2 cup black olives (pitted).

olives

Now add one teaspoon of fresh rosemary or 1/2 teaspoon dried.

rosemary

And because no pesto can be without it, add 3 garlic cloves.

garlic

Add 1/2 cup walnuts.


walnuts

Also add 1/2 cup parmesan cheese, 1/2 cup of fresh basil leaves and one teaspoon of dried chili flakes.  If you don’t like things too spicy, reduce the chili flakes to 1/2 teaspoon.  Also add 1 teaspoon salt and 1/2 teaspoon pepper.

Turn on your processor and give it several pulses.  Don’t overkill here, the final result is a very coarse paste with some texture in it.

Begin to drizzle in olive oil – start with 1/4 of a cup.  You want your final result to be kind of chunky-smooth but spreadable. Keep adding olive oil until you’re happy.

Spoon it into a bowl.

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Here is what we did with ours last night.

Flatbread.

flatbreadoil

My new favorite thing.  Brush one side of it with olive oil that you’ve sprinkled salt and pepper into.

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Put the side you’ve brushed face down on the grill.  Brush the other side (facing up).  Using grill tongs, check it after about 2 minutes. You’re looking for golden brown.  Flip it on the other side.

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Now on the done side, spoon some of your pesto rosso over top, creating a thin layer.

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C’mon.  Don’t be stingy.

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When you’ve finished with this, sprinkle some of your favorite cheese on top.  We used Asiago.

asiago

Asiago has a nice sharp bite to it, a little like a strong Swiss.  Sprinkle it over your pesto rosso.

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Close the lid to your grill and let the heat inside become an oven of sorts to melt the cheese a bit.

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After a minute or two, remove the flatbread to a cutting board.

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If you like things a bit healthier, pile on some spring mix or other leafy greens.

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Cut into wedges and serve alongside a wonderful New York Strip steak and some grilled corn.

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Let Pesto Rosso become your latest addiction like it is mine.  The bold flavors, mixed with the little hint of kick from the pepper flakes are a marriage made in heaven.  Enjoy!

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Katie’s Printable Recipe – Pesto Rosso

Please leave me a comment.  I’d love to hear from you!
Pesto on Foodista

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