Red Pesto

Pesto 这个字眼，爱吃意大利面的你肯定非常熟悉，但一般上更普遍的是Basil Pesto, 也是大家口中的青酱。而今天这个Red Pesto，红酱（不确定是不是可以这样叫，但这里我们就姑且称它为红酱吧） 则是利用之前跟大家分享的半干小番茄来制作而成。 如果你做了那半干小番茄，或者是你打算做，那你一定也要试试用半干小番茄来做这个红酱。 这可能会是你对小番茄的味道为之亮眼的一种酱哦！

为什么你会喜欢这个红酱？

Basil pesto, 在意大利餐里这是很万用的酱，罗勒的青涩香气搭配 Parmesan cheese, Pine nuts, 蒜头，这个最经典的组合适用于几乎任何菜肴，当然还有大家最爱的 pasta. 而今天这个红酱, 更多是凸显番茄的鲜甜酸香，加上其他食材赋予的辅助，让这个酱变得尤为有特色，如果你跟我一样是酸种面包爱好者，脆脆的面包搭配香香的酱，恐怕你只吃一遍就不回头了哦！嘻嘻

所需要的食材

• 5 颗蒜瓣
• 1条小辣椒
• 1 撮盐
• 2 撮黑胡椒碎
• 2把 泰国罗勒叶
• 1罐 半干小番茄
• 35g 烤杏仁
• 初榨橄榄油，适量

备料重点

半干小番茄——

半干小番茄其实很容易做，可以看看我之前发过的教程。但如果你实在不想要自己做，超市里的 Sundried tomatoes 也是可行，只不过味道会比较不同，所以需要在调味上做点调整。通常市售的 Sundried tomatoes 味道更咸更酸，所以在把酱磨好后，如果味道有点不协调，那大概要加点糖来平衡味道哦~

罗勒叶——

这个食谱使用的是本地更常见的泰国罗勒，由于比较好种植，需求也比较多，所以很多菜市场都会有卖。但如果刚好买不到，甜罗勒也可以作为替代。不过因为甜罗勒的香气更加温和，所以量可能需要自行增加哦~

初榨橄榄油——

为了延长酱汁的保存期，很多酱类产品都会在表面覆盖一层油，尤其是容易氧化的类型。最常见的选择往往是无色无味的大豆油。但既然这款红酱属于意大利风味，若想让整体更具层次，初榨橄榄油无疑是最佳搭配。如果你觉得纯初榨的味道过于浓烈，也可以尝试与普通橄榄油混合使用。

番茄的清爽酸甜与橄榄油的果香本就是天作之合。在许多西式或意式料理中，初榨橄榄油常被用作最后的点缀，提升整体的协调感与层次。因此，橄榄油不仅仅是封顶保鲜的食材，把红酱与橄榄油直接抹在面包上，基本上不需要再添加任何额外的调味或者配料，这样其实不只是非常方便方便而已，味道也是很出色的哦。

~ 视频教程~

料理步骤

石臼

1. 把蒜头，盐，黑胡椒，剪成小段的小辣椒，先磨碎
2. 再分批放进半干小番茄，罗勒叶和杏仁
3. 逐渐把所有食材一一磨碎，直到变成泥状，粗细可以由你的喜好来决定
4. 磨好的酱装进密封罐子，用初榨橄榄油封顶
5. 完成！

料理机

把全部食材放进去，磨至细碎就好了~

（注意：用料理机需要一定的分量，否则量太少会比较难磨得细哦~）

如何储存？

密封冷藏可保存 2星期左右，或者按你需要的份量，分装冷冻保存（但解冻后风味可能会有些退减哦）

如何使用？

红酱和青酱一样都不需要再加热，直接抹在面包上，干捞意大利面，拌进沙拉里，甚至是作为主食或者任何蛋白质的配酱或者佐料… … 是的，基本上只要你喜欢，想怎么搭配，就怎么搭配！

Print Recipe

Red Pesto

The word pesto is probably very familiar to anyone who loves pasta. Usually, the most common version is basil pesto, also known as the classic herby green sauce. But today’s recipe is red pesto—made with the semi‑dried cherry tomatoes I shared with you earlier.

If you’ve already made those semi‑dried tomatoes, or plan to, you absolutely have to try turning them into this red pesto. It might just be the most dazzling way to enjoy the flavor of cherry tomatoes!

Why you’ll love this Red Pesto

Most people are familiar with basil pesto—it’s a true Italian classic. The fresh, green aroma of basil paired with Parmesan, pine nuts, and garlic makes it a versatile sauce for almost anything, especially pasta.

But this Red Pesto is all about highlighting the bright, sweet-tart flavor of tomatoes. With the support of a few other ingredients, it becomes something truly special. And if you’re like me and love sourdough bread, just imagine a crunchy slice topped with this fragrant pesto… one bite and you’ll never look back, hehe.

All you need

• 5 Garlic cloves
• 1 no Bird’s eye chili
• A pinch of salt
• 2 pinch Crushed black pepper
• 2 handfuls Thai basil leaves
• 1 jar semi-dried cherry tomatoes (or agak-agak XD)
• 35g toasted almonds
• Extra virgin olive oil, as needed

Ingredients Notes

Semi dried cherry tomatoes —

They’re easy to make (check out my earlier post). If you’d rather not, store-bought sundried tomatoes work too, though the flavor is different. Sundried tomatoes are usually saltier and tangier, so after blending, you may need to add a little sugar to balance things out.

Basil leaves —

This recipe uses Thai basil, which is more common locally since it’s easy to grow and widely in demand—you’ll often find it at the market. But if you can’t get hold of it, sweet basil works as a substitute. Just keep in mind that sweet basil has a milder aroma, so you may want to adjust the amount to suit your taste.

Extra Virgin Olive oil —

To extend the shelf life of sauces, many products are topped with a layer of oil—especially those prone to oxidation. The most common choice is neutral soybean oil. But since this red pesto is Italian‑inspired, extra virgin olive oil is undoubtedly the best option for adding depth of flavor. If the taste of pure extra virgin feels too strong for you, you can always blend it with regular olive oil.

The bright acidity of tomatoes and the fruity notes of olive oil are a natural match. In many Western and Italian dishes, extra virgin olive oil is used as a finishing touch to enhance harmony and complexity. That means olive oil isn’t just a preservative here—spread this red pesto with olive oil directly onto bread, without adding anything else, it’s so convenient, and it’s absolutely gonna taste amazing.

~ Video tutorial ~

Method

Using a mortar and pestle

1. First grind together the garlic, salt, black pepper, and chopped chili.
2. Gradually add the semi‑dried cherry tomatoes, thai basil leaves, and almonds in batches.
3. Continue grinding until everything turns into a paste—the texture can be as coarse or fine as you like.
4. Transfer the finished pesto into a sealed jar, cover the surface with extra virgin olive oil.
5. And it’s done!

Using a food processor

(Note: You’ll need a certain minimum quantity for the blades to work properly—if the batch is too small, it may not blend smoothly.)

Good news is : Just place all the ingredients in the processor and blend until finely ground, into a paste like texture. Done!

How to store it

We can refrigerate red pesto for up to 2 weeks. You can also freeze it in portions you need, though the flavor may fade slightly after thawing.

How to use it

Like basil pesto, Red Pesto doesn’t need cooking. Spread it on bread, toss it with pasta, mix it into salads, or serve it alongside proteins, as a “sauce” or a condiment to pair with—it’s endlessly versatile.

Printable Full Recipe

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我的好物分享 What I Use

初榨橄榄油 Extra Virgin Olive Oil

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