Pesto Rosso

Preparation: 5 mins
For 2 servings


    • 10 g pine nuts
    • 10 g pumpkin seeds
    • 60 g dried tomatoes
    • 10 tbsp. olive oil
    • 10 rosemary leaves
    • 1 tbsp. nutritional yeast
    • 5 basil leaves
    • Salt


    • First roast the pine nuts and pumpkin seeds in a pan without oil. Let them cool down afterwards.
    • Then crush the pine nuts and pumpkin seeds evenly in a mixer.
    • Next, add the dried tomatoes, olive oil, rosemary, nutritional yeast and 1 teaspoon salt and mix until an even consistency is achieved.
    • Finally, add the basil and mix again briefly.

About this recipe

The Pesto Rosso is homemade in a few minutes. It tastes fresh and intense of tomatoes and herbs and goes well with any kind of pasta.

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