Red Pesto

还记得之前跟大家分享的半干小番茄吗？如果你做了，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Red Pesto. 这可能会是你对小番茄的味道为之亮眼的一种酱哦嘻嘻

为什么你会喜欢这个Red Pesto？

一般来说更常见的是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Red Pesto, 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，但如果刚好没有，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~

橄榄油——

不管是搭配着吃还是用来给酱封顶的油脂，最佳的选择是初榨橄榄油，或者初榨橄榄油混合普通橄榄油。原因是初榨橄榄油不但适合直接和酱一起生吃，它的味道也与番茄非常契合~

~ 视频教程：Red Pesto ~

料理步骤

石臼

1. 把蒜头，盐，黑胡椒，小辣椒，先磨碎
2. 再分批放进半干小番茄，罗勒叶和杏仁
3. 把所有东西磨碎，成泥状
4. 吃不完的放进密封罐子装，用油封顶，冷藏

料理机

把全部食材放进去，磨至细碎就好了~ 量太少会磨不细哦~）

如何使用？

Red Pesto 和 Basil Pesto 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，想怎么用都可以！

Print Recipe

Remember those semi-dried cherry tomatoes I shared with you earlier? If you’ve made them—or you’re planning to—then 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, hehe.

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 —

I use Thai basil here since it’s more common locally, but sweet basil works as a substitute. Just note that sweet basil has a gentler aroma, so you might want to use a bit more.

Olive oil —

For both mixing into the pesto and sealing the jar, extra virgin olive oil is the best choice, or you could mix both Extra virgin olive oil and Olive oil. Its flavor pairs beautifully with tomatoes, and it’s suitable for eaten raw together with the paste itself, exp : spread directly onto a bread.

~ Video tutorial ~

Method

Mortar & pestle

1. Crush garlic, salt, black pepper, and chili first.
2. Add semi-dried tomatoes, basil leaves, and toasted almonds in batches.
3. Grind everything into a paste.
4. Store leftovers in a sealed jar, topped with olive oil, and refrigerate.

Food Processor

Toss everything in and blend until smooth. (Tip: if the batch is too small, it won’t blend well!)

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—it’s endlessly versatile.

Printable Full Recipe

---

搜索 Search