Pesto Rosso You'll see red! Traditional Pesto rosso embellished with tangy Pecorino and almonds.
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10 MIN.



  • 1 clove garlic
  • 40 g Pecorino cheese
  • 30 g peeled almonds
  • 100 g sun-dried tomatoes in oil
  • 100 g olive oil or neutral vegetable oil
  • Salt and pepper


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Peel the garlic clove. Cut the Pecorino into pieces.
  3. Add the ingredients to the blender jar in the following order: Pecorino, almonds, sundried tomatoes, garlic, oil, a generous pinch (each) of salt and pepper. Close the lid, place the blender jar on the blender.
  4. Select the Pulse setting and turn the knob back and forth several times to blend the pesto until it achieves the desired consistency.
  5. Remove the lid once the blending is finished and place the pesto in a bowl. Season again if necessary.
  6. Serve with pasta.


Add the remaining pesto to a sealable container and cover the surface with a little oil. This allows it to keep refrigerated for at least a week.


Leftovers from meals are no problem! The FRESH & SAVE vacuum system guarantees optimal, long-lasting product quality. However, the leftovers should be completely cooled down before.

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