Pesto rosso

Today I made my “special pesto rosso”.

Special because it’s vegan, very easy to prepare, super tasty and … cheaper than the classical pine nuts one because, at least here in Switzerland, pine nuts cost a small fortune 🙁

2 full hands of cashew nuts (raw, without salt)

10-12 sun-dried tomatoes

2 full hands of fresh basil leaves

1 tablespoon of lemon juice

2 tablespoons of extra virgin olive oil

salt, pepper, turmeric


Around 2 hours before preparing the pesto, soak the cashew nuts and the dried tomatoes in 2 bowls with water to moisten them.

Put in a blender all the ingredients: the drained cashew nuts, moistened tomatoes, basil leaves, lemon juice, a teaspoon of turmeric, salt, pepper and a drizzle of water (from when you soaked the tomatoes). Blend it.

The vegan pesto rosso is ready.

A tablespoon of this tasty pesto is enough to turn a simple plate of pasta into a delicious dish, but you can also add it to your salads, to spread on toasts or serve it with veggies to dip 😛

Coming soon a salad dressed with this pesto that is … “delicious” !!


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