Best Homemade Red Pesto Pasta
Looking for an easy plant-based pesto recipe with a twist? Now Henry might just be one of the biggest pesto fans in the world, so you can be assured that the pesto recipes here at BOSH! are really top notch. This one makes for a tangier, creamier pasta sauce than the more common basil variety, similar to Spanish romesco sauce. Give it a go!
Serves
Ingredients
For the pesto
<item-todo-done>4 sun-dried tomatoes<item-todo-done><item-todo-done>2 roasted red peppers<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done>100g ground almonds<item-todo-done><item-todo-done>50g breadcrumbs (or make your own by blitzing up any stale bread)<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>½ lemon juice<item-todo-done><item-todo-done>1 tsp balsamic vinegar good quality<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done>
For the pasta
<item-todo-done>4 portions of pasta of choice<item-todo-done><item-todo-done>400g spaghetti<item-todo-done><item-todo-done>2 sun-dried tomatoes<item-todo-done><item-todo-done>2 tsp salt<item-todo-done>
For the zesty crumbs
<item-todo-done>1 ½ tsp parsley, thyme, oregano or dried Italian seasoning<item-todo-done><item-todo-done>50g panko breadcrumbs<item-todo-done><item-todo-done> drizzle of good quality olive oil<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 large lemon<item-todo-done>
For the garnishes
<item-todo-done>1 roasted red pepper<item-todo-done><item-todo-done> small handful of torn basil leaves<item-todo-done><item-todo-done>50g pine nuts<item-todo-done><item-todo-done>1 chilli<item-todo-done><item-todo-done>2 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done> toasted pine nuts<item-todo-done>
To serve
<item-todo-done> drizzle of balsamic vinegar<item-todo-done>
Before you start
Powerful blender | Large deep saucepan | Boiled full kettle | Large high sided frying pan | Small frying pan
Make the pesto
- De-stem the chilli (and de-seed if you’re not good with spice) and cut into thirds
- Add all the pesto ingredients into a blender and whizz together until smooth
- Add more water/oil if needed for the desired consistency (note this recipe intends to make more of a sauce than a chunky paste)
Cook the pasta
- Make the pasta according to packet instructions
Make the zesty crumbs** **
- Warm the oil in the frying pan over medium heat, and fry the breadcrumbs until golden and crisp
- Zest half a lemon
- Off heat, stir in the herbs, nooch, lemon zest, and salt and pepper to taste
- Set aside
Prepare the remaining garnishes and finish the sauce
- Toast the pine nuts (if using) in a dry smaller frying pan over a low heat, until lightly golden and smelling nutty, then leave to cool off heat
- Finely chop the roasted red pepper and sun-dried tomatoes
- Once the pasta is done, reserve a cupful of pasta water and add as much as needed to the pesto to loosen the sauce
Assemble and serve
- Drain the pasta and add back to the pot along with the pesto and pasta water
- Mix well, serve with pine nuts, torn basil leaves and the chopped roast pepper and sun-dried tomatoes, a drizzle of balsamic vinegar on top and enjoy!