Pesto Rosso (Red Pesto)
4 1/2 oz. sundried tomatoes
6 oz. ricotta cheese
1/4 c. The Tasteful Olive mild or medium intensity extra virgin olive oil
1/4 c. The Tasteful Olive Peperoncino and Garlic pressato olive oil
1 garlic clove
1 oz. Pine nuts (you can also use almonds or walnuts)
2 oz. grated pecorino romano, plus more for serving
2 handfuls of fresh basil leaves
16 oz. uncooked pasta
Optional: Serve with a drizzle of The Tasteful Olive Traditional dark balsamic vinegar
In a food processor or blender, sundried tomatoes, ricotta, olive oils, garlic, pine nuts, pecorino, and basil. The mixture should be thick, but if too thick to thoroughly incorporate add a splash of water.
When time to serve, warm up the pesto in a large pan and use some pasta water to emulsify the mixture. Meanwhile, cook the pasta al dente, drain it, and add it directly in the pan with the pesto. Mix and serve with a sprinkle of pecorino romano and a drizzle of the vinegar.
