Linguine with Pesto Rosso + Gremolata is perfect for a weeknight meatless main, or even a side pasta. It’s an easy three step recipe that you can have on the table in 20 minutes. Healthy, delish and vegan!
First, let’s start with a little pesto lesson. Because you may be wondering why this pesto pasta is red. Allow me to explain!
Pesto rosso…
If you are wondering why the pesto here isn’t green, it’s because pesto rosso (rosso = red), is made with sun-dried tomatoes.
Pesto Genovese (green pesto) from Genoa, is made with pine nuts, garlic, basil, parmigiano reggiano and olive oil. That’s the green one most of us know and love.
Pesto Rosso, which is Sicilian, is made with almonds, garlic, sun-dried tomatoes and olive oil. And sometimes herbs and a hard cheese such as parmigiano regginao are added. So it’s the tomatoes that give it that red color, and also that great umami flavor.
I keep my pesto rosso simple, and vegan. But feel free to add a little parm regg, if that’s your thing!
Pesto rosso is made with almonds, tomatoes, garlic + evoo
Recipe rundown…
For the pesto rosso recipe you will need a few simple ingredients:
- toasted almonds
- sun-dried tomatoes
- fresh garlic
- olive oil
And of course salt + pepper to taste.
For the almonds, I recommend sliced or slivered versus whole almonds. They are easier to puree in the sauce.
For the sun-dried tomatoes, I use and recommend the olive-oil packed, but you can use the dried if you preferr. Just soak them in water for a few minutes, then drain to moisten.
And, last but not least, you’ll need a few fresh garlic cloves and some extra-virgin olive oil. My favorite EVOO is Paesano, which you can find at Whole Foods or online.
Once you have your sauce ingredient roundup, just toss them in a small food processor or blender and you’ll have pesto pronto!
Pesto rosso originiate in Sicily
Now that you have your pesto rundown, on to the gremolata. Gremo- what, you ask?
Gremolata, in its many variations and also of Italian origin, is made with chopped herbs (usually parsley), garlic and lemon zest.
For this recipe we are straying from that a little and using:
- fresh basil
- toasted almonds
- lemon zest
- salt + crushed red pepper
To make the gremolata, just mix the basil, almonds, lemon zest and a pinch each of salt + crushed red pepper in a small dish. Then top the pasta with it to serve.
The freshness of the basil and lemon zest balances out the sweetness of the almonds and sun-dried tomatoes.
And last but not least, the pasta!
I like long strands of pasta for a sauce like this. Think linguine, spaghetti, bucatini, etc.. Then when you twirl your pasta you get all of the delicious pesto.
When you cook the pasta, do so in generously salted boiling water. I always cook my pasta a minute or two less than the package instructs to ensure it is al dente. You can use tongs to remove the pasta from the cooking water once done, or drain in a colander (but do not rinse).
And a tip ~ if you drain pasta in a colander always reserve a little of the pasta cooking water. You can then use it to thin out the sauce when tossing with the pasta if need be. With this recipe and others.
To serve the pasta, toss with desired amount of the pesto, plate and then top with gremolata and buon appetito!
If you make my Linguine with Pesto Rosso + Gremolata be sure to let me know how it turns out! You can comment below or tag me on Instagram with a pic.
Want more pasta recipes? Check these out…
Penne with Chard + Tomatoes (vegan, can be GF)
Farfalle with Hemp Seed Pesto (vegan, can be GF)
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 8 oz uncooked linguine
- 1/4 cup sun-dried tomatoes I used olive-oil packed
- 1/4 cup toasted sliced almonds *plus more for gremolata recipe below
- 3 cloves garlic chopped
- 1/3 cup extra-virgin olive oil
- to taste salt & pepper
- 2 tbsp toasted sliced almonds
- 1/4 cup fresh torn basil leaves *tearing prevents bruising, versus chopping
- 1 ea lemon zested
- 1 pinch salt
- 1 pinch crushed red pepper flakes
Ingredients
Pasta + pesto ingredients
Gremolata ingredients
|
|
- cook pasta al dente in generously salted water according to package instructions; drain but do not rinse, and reserve about 1/4 cup pasta water
- meanwhile, make pesto by combining all ingredients in a small food processor or blender, set aside
- make gremolata by combining ingredients in a small bowl, set aside
- to serve, toss pasta with desired amount of sauce and some of the cooking water if needed (if pasta seems dry or sauce it too chunky), then top with gremolata to serve
Recipe serves 2 as a main, 4 as a side
Sauce makes 2/3 cup, you can double if you like more sauce
Original recipe created by Jerran Boyer
www.healthnutchefs.com