Red and Green Pesto



Red  and Green pesto is so easy and quick to make and so full of flavour, you will never want to buy another jar of the factory made stuff again. Either pesto can of course be combined with pasta, rice and as a topping for polenta cubes or other types of finger food.

In the Red, equal quantities of cheese, nuts and sun dried tomatoes go together with garlic, oil, salt and pepper and in the Green, it is equal quantities of cheese, nuts and either basil, sage or even carrot tops go together with garlic,oil,salt and pepper. As easy as that.

In most shop bought pesto, pine nuts are used, however I use walnuts and to my mind they are perfectly acceptable and also much cheaper.


50 gm/2 oz/ 1/4 cup parmesan

50 gm/2 oz/  1/4 cup walnuts shelled

50 gm/2 oz/  1/4 cup (Red) sun dried tomatoes or (Green) fresh basil, fresh sage or fresh green carrot tops

50 ml/2 fl oz / 1/4 cup or so of olive oil

1 or 2 cloves of garlic

a good grind of salt and pepper


Using a stick blender mince up the ingredients with the oil until you have a homogeneous mixture, adding more oil if it is needed.

In the photo I used sage for my green pesto so it does not have the bright green appearance of basil or carrot tops.

Put into a clean jar and keep in the fridge. If you are not going to use it within a week or so then add extra oil to cover the surface to exclude air and then it will keep a couple of months. It is not worth making anymore than this amount at a time as it is so easy to make a fresh batch.



Filed under ALL Recipes, All Year, Antipasti, Cheese, Main Meal

2 responses to “Red and Green Pesto

  1. Just off to try this, with some dried toms I got in Italy ~ as I know it is sooo gooood

  2. Reblogged this on WindUp Steyning and commented:
    Everyone needs to try this ~ simple to make, but so tasty. You are event tempted to eat it straight off the spoon

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