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| Pesto Rosso for Pasta |
The month of December dawns with a lot of noise in my house.
Why?
Because the younger one celebrates her birthday and she starts goading me
in action from the 15th November. So generally even with my
haphazard planning we have something organised for the great day.
It’s hard to
believe that 13 years ago we had a baby that fitted in the crook of my hand. The
rate at which she is stretching upwards one day I will be in the crook of her
arm and let me tell you I am tall.
So anyway the big day this year was a Saturday and I was not
too well. I just made two sauces and boiled the pasta. I was skeptical about
how it will taste but when my guests kept on returning for more of this sauce I
knew I had hit a goldmine. This one is permanent feature in my home from now on
and the best part is it can be used as a spread and dip also.
Pesto Rosso
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| Pesto Rosso for Pasta |
Yield: about 3 cups
Ingredients:
- 2 tomatoes, peeled and deseeded
- 2 tomatoes, sundried
- ½ cup olive oil
- ½ cup almonds, blanched and peeled
- 1/3 cup olives
- 1/3 cup parmesan cheese
- 6 garlic cloves
- 6-8 basil leaves
- 2 Kashmiri chillies
- Salt
Method:
- In the mixer/blender drop the almonds use the pulse button twice.
- Then add all the ingredients in the mixer/blender and blend to get a paste.
- Serve on hot pasta like penne, tagliatelle, rigatoni.
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| Pasta and Sauces to with them |
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