Spicy pesto rosso | insimoneskitchen.com

Every once in a while it still happens; someone who is looking for a recipe that used to be on one of my old websites; in this case De Glazen Vork. They than find out that it no longer exists. I have made a special page here on the site which informs people of that fact and I always tell them to let me know if they are looking for something in particular. In this case I was contacted by Jeanette who was looking for the recipe for pesto rosso.

Spicy pesto rosso | insimoneskitchen.com

Now in this particular case the recipe was from van Kay from Kayotic Kitchen so I send the link through to Jeanette and than I started thinking that I never made a variaton of pesto rosso myself. I do green pesto’s all the time; with rocket, with goatcheese, with parmesan… you name it..

But red pesto – and don’t ask me why – I never made. Never made until now… and this one is good! I made quite a bit as I had some leftover sundried tomatoes and leftover olives so those came in quite handy. If you like spicy than try this recipe. I added a whole chipotle pepper in there and that gives it a smoky and spicy flavor. Love it!


Spicy pesto rosso | insimoneskitchen.com

Now I just have to wait until I can eat pasta again because I am looking forward to all the delicious stuff I can do with this. But in absence of pasta you can also use it to give some interesting flavors to sauces or on a bruschetta, in the soup… The possibilities are endless. It is virtually whole30 approved with the exception of the sugar that is in the adobo sauce but you might be able to find one without sugar or use fresh chipotles. Smoke them yourself!

Spicy pesto rosso

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This pesto is ofcourse delicious in a good pasta, but can be used for sauces and in soups and much more!
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  • 100 gr sundried tomatoes in oil
  • 70 gr green olives seeds removed
  • few twigs of rosemary
  • 3 cloves of garlic
  • 1 chipotle pepper in adobo sauce
  • 30 gr walnuts
  • handful of basil leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup of olive oil

  • Using a stick blender, kitchen processor or something similar add all the ingredients and blend to a paste. When adding the ingredients make sure you cut the garlic  and the rosemary, just to make sure it blends well. For the rosemary, use the needles only. Not the stalks
  • Taste and add salt if needed


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist