This light and flavorful homemade pesto rosso is a low-fat, vegan-friendly twist on the classic Italian sauce. Made with dried tomatoes, toasted nuts, and nutritional yeast, it's a perfect addition to your pasta, sandwiches, or as a dip. The recipe is simple, quick, and uses the soaking water from the tomatoes to achieve the perfect consistency. A healthy and delicious option for any meal!
Loic Barret is a Sayuri Healing Food Ambassador. You can use his...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the dried tomatoes in hot water for 15 minutes. Reserve the soaking water for later use.
In a blender, combine the soaked tomatoes, pine nuts, olive oil, nutritional yeast, garlic powder, salt, and pepper.
Blend the mixture, scraping down the sides of the blender occasionally to ensure everything is evenly mixed.
Gradually add the reserved soaking water while blending until you achieve your desired consistency.
Transfer the pesto to a container.
Enjoy your homemade pesto!
Toast the pine nuts or walnuts for a richer flavor before blending.
Adjust the amount of water to achieve your preferred pesto consistency.
Store the pesto in an airtight container in the refrigerator for up to a week.
Can I use fresh tomatoes instead of dried tomatoes?
No, dried tomatoes are essential for this recipe as they provide the concentrated flavor and texture needed for pesto rosso.
What can I use instead of nutritional yeast?
You can substitute nutritional yeast with a small amount of grated vegan cheese or omit it entirely, though it adds a unique cheesy flavor.
Can I freeze this pesto?
Yes, you can freeze the pesto in small portions for up to 3 months. Thaw it in the refrigerator before use.
What dishes can I use this pesto with?
This pesto is perfect for pasta, sandwiches, wraps, as a dip, or even as a topping for roasted vegetables.
Can I use a food processor instead of a blender?
Yes, a food processor works just as well for this recipe.
