Pasta is just one of the best inventions ever. Just plain with butter and parmesan cheese or with all the variations of sauces that are possible. This Pesto Rosso is a very nice alternative to the typical “normal” pesto Genovese. It’s great as a dip with some crackers or grissini, as well as on pasta. Simple to make and ideal to store for a few days in the fridge.

See how to prepare here:

Ingredients
100g sun-dried tomatoes (not in oil)
100ml boiling water
50g roasted pine nuts
1 garlic clove, minced
50g Parmesan cheese (or pecorino cheese)
100ml olive oil
Salt & pepper

Directions
Roast the pine nuts in a pan without oil until golden brown (careful – they burn really quickly). Set aside to cool off.
Cut the sun-dried tomatoes briefly, pour over the boiling water and let soak for approx. 20 minutes. Meanwhile grate the Parmesan cheese. Then put all ingredients into a blender and mix until all is combined well. Season with salt & pepper to taste.
Prepare the pasta according to pack.
When the pasta is ready, mix the pesto with the pasta and serve. Enjoy with addtional parmesan cheese on top!