Red pesto.


In my previous post on Shepherd’s pie I listed red pesto as one of the ingredients. Now of course one can buy jarred red pesto. The fact that red pesto is so easily available in supermarkets (now well, let’s not exaggerate either, in my case it’s only in organic supermarkets that I can track down a vegan version of this delicacy) might make us forget that it is in fact enormously easy to just blend your own batch. Of course I am beyond thankful that health food stores and organic supermarkets do carry this stuff – there are times when this can come in extremely handy, and I usually have some jars stocked in the pantry – but the recipe below might be a good reminder of its actual simplicity. Do try this, and savour this homemade food which is totally worth making! It – is – SO – good!!!

Red pesto.


  • ½ cup half sun-dried tomatoes, or 1/4 cup half sun-dried and 1/4 cup sundried tomatoes
  • 2 garlic cloves
  • 1/2 cup cashews
  • 3 tbsp hard vegan cheese, Parmezan style – I use Violife’s Prosociano which is totally delicious (I find – but then I haven’t had real cheese in ages). Vegusto’s No Muh Rezent or Dezent – the two vegan cheeses which are totally and absolutely my favourites, but which are more difficult to get my hands on where I live – would work perfectly well here too. You can of course also make your own. Personally I like this Parmesan recipe from the Minimalist Baker.
  • 1,5 cup densely packed fresh basil
  • 6 tbsp olive oil
  • salt and pepper to taste


Blend all ingredients in a food processor until smooth, remove the lid, taste, and swoon!



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