Pesto Rosso & Pesto Verde- It's All In The Family

Pesto comes in many variations, colors and flavors, is always delightful and is the perfect summer dish.
It is easy to prepare and can be made up to 3-4 days in advance- the ideal sauce to jazz up your summer party.
Pesto verde -this traditional cream sauce comes originally from Genova and is often called Pesto Alla Genovese.

 

I love everything about it:
The color, the fresh herbs that are used in the preparation, the wonderful aroma and last not least it's versatility.
According to my Italian friends pesto tastes much better when crushed with a  pestle in a  marble mortar and I think they are quite right.
Unfortunately I do not own a marble mortar and so I had to restrict myself to a boring food processor but the pesto turned out delicious, despite of this little detail.
One of the things that fascinates me about pesto is it's multiple use.
 Just rely on your creativity, use the ingredients you have at hand and I promise you won't be disappointed.
Here are some of the many ways to create delightful dishes with this marvellous sauce.
-Pesto tomatoe crostini
-Pesto spring salad (top all kind of seasonal veggies with a Pesto dressing, then sprinkle with shaved Parmesan)
-Cream cheese Pesto linguini (Cook linguini al dente, mix pesto with soft cream cheese and mix pasta with the Pesto-cheese mixture)
-Pesto butter (mix Pesto with soft butter, tastes wonderful on grilled steak

It's sister, Pesto Rosso or Pesto alla Siciliana tastes fantastic as well and is made with sun dried tomatoes for extra flavor and texture.

You can use it as
-A delicious dip
-Pizza al Pesto Rosso with addition of fresh tomatoes, feta cheese and rucola
-Spaghetti and prawns al Pesto Rosso
- Chicken or fish gratinated with Parmesan cheese and Pesto Rosso
Please take note that for Pesto there is no need for exact quantities. Just trust your sense of taste  and play around a bit with the quantities of  the ingredients.
For the Pesto Verde you need :

1 cup fresh flat leaf parsley
1 garlic clove, roughly chopped
1/4 cup of slightly toasted pine nuts or almonds
1/3 cup of good quality Extra Virgin olive oil
1/4 freshly, finely grated Parmigiano Reggiano
1/2 cup basil leaves
1/2 cup baby spinach leaves, previously blanched for 1 minute in simmering water
1/2 teaspoon of freshly squeezed lemon juice(optional)
Salt and pepper
Method :
Place  all ingredients in a food processor and pulse until obtaining a creamy but not to smooth consistence. If necessary add a bit more olive.  With machine running add the oil in a steady stream.
Season with salt and pepper.
Serve immediately or keep in an air tight container and drizzle some extra oil over the top.

Garnish with Basil leaves and toasted pine nuts.
Makes 1to 1/4 cup of pesto.

For the Pesto Rosso you need:

1 cup sun dried tomatoes in olive oil, drained
1 1/2 cloves garlic, roughly chopped
1/2 cup finely grated Parmesan cheese
1/3 cup Pine nuts, slightly roasted
1/4 teaspoon red pepper flakes
3/4 cup fresh Basil leaves
1/3 cup good quality extra virgin olive oil
Salt*, freshly ground black pepper
*Add very little salt as the sun dried tomatoes are usually quite salty
Method:
Basically the same as for Pesto Verde.
Place  all ingredients in a food processor and pulse obtaining a creamy but not to smooth consistence. If necessary add a bit more olive oil.With machine running add the oil in a steady stream.
Season with salt and pepper.
Serve immediately or keep in an air tight container and drizzle some extra oil over the top.

Garnish with Basil leaves and toasted pine nuts.
Makes 1to 1/4 cup of pesto.

Enjoy! see you next week.