Pesto alla Calabrese
A rich, slightly spicy, and creamy red pesto from Calabria, perfect as a dip, spread, or sauce!
Servings 4 Servings
Calories 269kcal
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Cutting board and knife
- Blender or Food Processor
- Mixing bowl
- Measuring spoons and cups
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 1 large red bell pepper chopped
- 4 vine-ripened tomatoes chopped
- ½ teaspoon red pepper flakes adjust to taste
- 1 teaspoon fresh oregano finely chopped
- 1 handful fresh basil leaves torn
- 6 tablespoons Pecorino Romano cheese grated
- ⅔ cup fresh ricotta cheese
- Salt and black pepper to taste
Instructions
- Sauté the base: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened. Add the chopped red bell pepper and cook until it begins to soften.
- Cook the tomatoes: Stir in the chopped tomatoes and red pepper flakes. Simmer for about 15 minutes, allowing the flavors to develop. Season with salt, black pepper, oregano, and basil. Cook for another 1–2 minutes, then remove from heat.
- Blend: Let the mixture cool slightly, then transfer to a blender or food processor. Blend until smooth, or pulse for a chunkier texture.
- Combine: Transfer to a bowl and stir in the grated Pecorino Romano and ricotta until creamy and well combined.
Nutrition
Serving: 1Serving | Calories: 269kcal | Carbohydrates: 11g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 29mg | Sodium: 138mg | Potassium: 475mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2624IU | Vitamin C: 71mg | Calcium: 189mg | Iron: 1mg