Pesto Rosso

Name: Pesto Rosso
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Mediterranean
Ingredients: 75 g Pine Nuts; 200 g Sun-Dried Tomato; 50 g Garlic; 15 ml Lemon Juice; 150 ml Olive Oil; 2 g Salt

Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.

Pesto from a starred kitchen.

Ratio

Lemon Juice 15 mlOlive Oil 150 ml

Ingredients

Pine Nuts — 75 g
Sun-Dried Tomato — 200 g
Garlic — 50 g
Lemon Juice — 15 ml
Olive Oil — 150 ml
Salt — 2 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (fusilli)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paul Ainsworth / Great British Chefs (fusilli) (published as “Pesto Rosso”). Full citation lives in Provenance.