Vegan pesto rosso
As we already told you in the broccoli pesto recipe, the pesto sauce originates in the Italian region of Liguria, the capital of which is Genoa. For this reason, the name "pesto" comes from "pestare", which in Genovese means "crush in a mortar", which is how traditionally this sauce had been made since the sixteenth century.
Unlike broccoli pesto and traditional pesto, pesto rosso , which is named for its characteristic red color, has a more vivid and intense flavor with acid, sweet and spicy nuances, the result of the combination of dried tomato and pepper Cayenne
Thanks to its ingredients, this sauce is also rich in proteins , omega 3 and omega 6 fatty acids, lycopene , vitamins A , C and group B ( B1 and B9 or folic acid ), calcium , iron , phosphorus , magnesium , potassium , sodium and copper .
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
Tap on the steps to mark them as done
- Step 1We put the dried tomatoes in soaking in very hot water for 20 minutes.
- Step 2Once we have hydrated the dried tomatoes, we chop the Cayenne pepper with a knife, chop the garlic, and introduce all the ingredients in the glass of the chopper or food processor and chop everything well until you get a uniform and smooth texture.