red pesto

Today’s recipe is inspired by an Alberta Ferretti outfit. This sauce will amaze you, leaving you breathless. 

pesto rosso

Recipe. FOR 4 PEOPLE

70 g (2.5 oz) blanched almonds + 5 basil leaves + 100 g (3.5 oz) dried tomatoes in oil + 2 cloves garlic + 1 tablespoon of wine vinegar + 40 g (1.5 oz) grated Parmesan cheese + 80 ml (2.7 fl oz) extra virgin olive oil.

In a blender, blend the almonds, garlic (without the center stem), basil and vinegar until the mixture is finely chopped. Add the cherry tomatoes, Parmesan cheese and a little oil and mix everything. Blend again to reach a thick and creamy consistency. Transfer the sauce into a bowl and add the remaining oil, stirring well to mix. Spread the pesto on slices of bread, adding a basil leaf and bake in the oven at 180°C (356°F) for 10 minutes. You can also use the pesto on pasta, by pouring the cold sauce directly on the pasta.



Model: Chiara Corridori. Fashion shot:

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