Ingredients

140 grams sun-dried tomatoes, packed in oil (about 1 cup)

⅔ cup olive oil

1 cup fresh basil

⅓ cup walnuts

2 cloves garlic

½ cup shredded parmesan cheese

Pinch red pepper flakes

½ teaspoon kosher salt

16 ounces pennoni pasta (or shape of choice)

1 – 1½ cups pasta water

½ cup ricotta cheese

1 – 1½ tablespoons fresh basil, chopped

1 lemon, zested

¼ teaspoon fine sea salt

Toasted breadcrumbs, for garnish

Instructions

Step 1: Drain the oil from the sun-dried tomatoes into a measuring cup. Add extra virgin olive oil until you have ⅔ cup total oil. Set aside.

Step 2: In a food processor, combine the drained sun-dried tomatoes, fresh basil, walnuts, garlic cloves, parmesan cheese, red pepper flakes, and kosher salt. Pulse 3-4 times until a coarse mixture forms.

Step 3: With the food processor running, slowly drizzle in the prepared olive oil until the pesto reaches a smooth consistency. Taste and adjust salt if needed. Use immediately or store in an airtight container in the fridge for 4-5 days.

Step 4: Cook pasta according to package directions until just under al dente. Reserve at least 1½ cups of the pasta water before draining.

Step 5: In a small bowl, mix ricotta cheese, lemon zest, chopped basil, and sea salt. Set aside. Prepare toasted breadcrumbs separately.

Step 6: Return the drained pasta to the pot. Stir in the pesto rosso along with ¾ to 1 cup of the reserved pasta water, mixing until the pasta is evenly coated. Add more pesto or pasta water to achieve your preferred texture.

Step 7: Serve the pasta topped with a dollop of the herbed ricotta and sprinkled with toasted breadcrumbs for added crunch.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before blending.

Swap walnuts with pine nuts or almonds if preferred.

Add a splash of lemon juice to the pesto for a brighter, tangier taste.

Use gluten-free pasta to make this dish gluten-free.

To make it vegan, substitute parmesan with nutritional yeast and ricotta with a plant-based alternative.

FAQs

Can I make pesto rosso without a food processor?

Yes, you can finely chop the ingredients by hand and mix them thoroughly with olive oil, but a food processor helps achieve a smoother, more consistent sauce quickly.

How do I prevent the pesto from turning brown?

Store pesto in an airtight container and pour a thin layer of olive oil on top to prevent oxidation. Refrigerate promptly and use within a few days for best freshness.