Pesto Rosso

For the pesto rosso, rinse the mint, shake dry and pluck the leaves.chop the garlic. Grate the pecorino.

Blend all the ingredients except the pecorino.

Stir in the pecorino. Season the Pesto Rosso with salt and pepper.

Preparation Tip:

The Pesto Rosso can also be made with Parmesan cheese.

Related Recipes:

Pumpkin Radicchio Strudel with Walnut PestoFor the pumpkin-radicchio strudel with walnut pesto, peel the potatoes and boil salted water until soft, drain... Penne All’arrabbiataFinely dice the bacon. Remove the stem of the tomatoes and cut the skin crosswise. Blanch the tomatoes... Pesto Christmas TreeFor the pesto Christmas tree, prepare the spinach basil pesto. Then mix the breadcrumbs with the pesto to make... Penne with Vegetables and Crème FraîcheClean the spring onions, quarter lengthwise and cut into fine leaves. Peel and finely dice the carrots. Peel... Penne with Vodka SauceFor the vodka sauce, halve the chili and bell bell pepper, remove the seeds, cut the chili into very fine... Alpine Salmon Butter Schnitzel with Pea Cream and Crispy Potato SlicesFor the Alpine salmon butter schnitzel with pea cream and crispy potato slices, peel the shallots, skin the... Penne with Cherry TomatoesFor the penne with cherry tomatoes, cook the pasta in salted water until al dente – do not rinse, just... Turkey with Celery StarsFor the turkey with celery stars, first cut the celery into centimeter-thick slices. Bring water to a boil... Penne with Arugula and MushroomsFor the penne with arugula and mushrooms, first cook the pasta in enough salted water until al dente. Soak the... Penne with Savoy Cabbage Vegetables and BaconFor penne with savoy cabbage and bacon, first prepare the savoy cabbage: To do this, wash the savoy cabbage...