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Category Archives: Pesto and Tapenades

How to Make Red Pesto

Posted By: Margie Babon

 

Red pesto in a jar found in grocery store are expensive. Why not make your own right at your own kitchen.  Taste fresh tomatoes and bell pepper in this all natural and easy to make recipe.

You can add pine nuts or ricotta cheese or vegan cheese for more flavorful red pesto.

 

Red Pesto

 

1 kilo red tomatoes, peeled and deseeded

2 red bell pepper

4 cloves garlic, chopped

2 cups basil leaves

2 tbsp. olive oil

Extra olive oil for coating

 

  1. Boil and peel tomatoes and take out the seeds. To learn how to deseed and peel tomatoes, see this link: http://www.creativegetarian.com/2014/11/07/how-to-peel-tomatoes/
  2. Slice red bell pepper into half and take out the seeds.
  3. Using blender, process all the ingredients until mixture thickens.
  4. Transfer mixture to a sterilize jar. This can fill 750 ml jar or more than 2 cups.
  5. Cover the surface with a thin layer of olive oil
  6. Seal tightly and refrigerate for up to a week. Don’t forget to label the pesto with date on it.

 

Red pesto serves as pasta sauce, dip or dressing for vegetables.

Take note that salt and freshly ground pepper is optional. You can add salt and pepper while processing red pesto in a blender or while cooking which is better.

 

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