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: