Classic Red Pesto Recipe


The arguably superior sibling of regular Green Pesto, Classic Red Pesto is a great companion to many other flavours and forms the basis of many great dishes.

Freshly Cut Tomato and Basil


2 cloves
Garlic (Crushed)
1 cup
Purple Basil
1 cup
Sun-Dried Tomatoes
50 grams
Pine Nuts
50 grams
150 milliliters
Extra Virgin Olive Oil
1 pinch
Salt & Pepper


Using a small liquidizer, blend together the garlic, basil and sun-dried tomatoes.  Once you have a smooth paste you can go ahead and add the pine nuts and parmesan.  Be careful not to over blend the mixture at this point.  If it goes oily then you went to far.With the liquidizer blades spinning fast, poor in the olive oil.Tip: If it gets too liquidy/greasy add just a few drops of water; the water will emulsify the oil and thicken immediately (think like a milkshake).Use immediately (or at least within 48 hours to maximum flavour impact).