Best Red Pesto Sauce Recipes

BEST RED PESTO SAUCE

Steps:

• In a food processor or blender, blend the tomatoes, basil and garlic.
• Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
• Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
• Store in the fridge, or separate evenly in icecube containers and freeze.
• Use in pasta dishes.

EZ RED PESTO SAUCE

Steps:

• Blend basil leaves, tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic together in a blender until a smooth paste forms. Stir in lemon juice; season with salt and black pepper.

LINGUINE WITH RED PESTO CLAM SAUCE

Steps:

• Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
• Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
• Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
• Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!

LOBSTER LASAGNA WITH A RED PEPPER COULIS AND MINT-PESTO SAUCE

Steps:

• In a large pot, bring just enough water to cover the pasta to a boil.
• In a large skillet, combine the garlic, shallot, butter and seafood stock. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly. Season with salt and pepper. Keep warm over low heat.
• Salt the boiling water and cook the noodles according to package directions. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board. Cut the ribbon edges off of the noodles and set aside.
• Toss the flattened noodles with the red pepper coulis, coating them well.
• In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
• Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
• After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing. Continue adding olive oil until the coulis achieves the desired consistency, not too runny. Season, to taste, with salt.
• In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste. Season with salt and pepper, to taste. Serve as a side sauce for the lobster.

RED PESTO SAUCE

Steps:

• Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
• Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
• Top with the cherry tomatoes.
• *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.