Red Pesto Pasta

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Although when we think of pesto, we often think of the classic basil + cheese + pine nuts combination, pesto can take on a thousand forms. Pesto simply means to pound or grind, which refers to the way pestos are traditionally made, by grinding the ingredients into a small and cohesive sauce. This red pesto is so simple and a delicious alternative to its more mainstream counterpart. It is also lighter than traditional red sauces and makes for the perfect summer dinner.

Ingredients

About 1 cup cherry or grape tomatoes

1 clove garlic

1 tbs walnuts

Juice from 1/4 lemon

1 tbs olive oil (plus more for roasting tomatoes)

About 2 tbs Fresh parsley

About 1 tbs Fresh basil

salt and pepper to taste

chili flakes

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with non-stick aluminum foil. Toss tomatoes in olive oil and salt. Bake for 25-30 minutes until the tomatoes have taken on color and are soft. Allow to cool completely.

  2. While the tomatoes are cooling, begin boiling pasta.

  3. Once the tomatoes have cooled, add to a food processor. Combine with remaining ingredients. Blend on high until smooth.

  4. Add pesto to pan on medium low heat. Add 3-4 tablespoons pasta water.

  5. When your pasta has finished cooking, strain. Add to pesto and toss until coated.

  6. Top with chili flakes and fresh herbs.

Sara KeeneComment