This recipe is an invitation to bring together the flavours of Italy and our Cultivated universe… To take your palate on a journey through Liguria, nestled between Tuscany and Piedmont, finishing off with a touch of Córdoba thanks to our most awarded olive oil: Pesto Rosso paired with La Cultivada Hojiblanca.
Pesto Rosso is the more refined cousin of classic tomato sauce. It’s a love letter to the land and the light: sun-dried tomatoes bursting with the heat of summer, fresh herbs that wake up your senses, with toasted nuts providing richness and depth.
But when paired with La Cultivada Hojiblanca, the elegant, green fruitiness of the oil lifts this dish right up to our southern Andalusian skies. And if any of our oils were to have a Tuscan soul, it would be this one.
It’s a super easy recipe bringing a fresh, Mediterranean breeze to your day.
INGREDIENTS
- 100 g sun-dried tomatoes in extra virgin olive oil
- 1 clove garlic
- 1 generous handful of fresh basil
- 40 g pine nuts (or toasted almonds)
- 60 g grated Parmesan cheese
- 80 ml La Cultivada Hojiblanca EVOO
- Salt and pepper to taste
INSTRUCTIONS
- In a blender or food processor, combine the sun-dried tomatoes (with their EVOO), garlic and fresh basil.
- Add the pine nuts and a generous glug of La Cultivada Hojiblanca.
- Blend until smooth and creamy.
- Stir in the grated Parmesan. If you prefer a looser texture, just add a bit more EVOO until it reaches your desired consistency Stir in the grated Parmesan. If
- Season to taste with salt and pepper.
- Toss with your favourite pasta, then serve and finish with an extra drizzle of La Cultivada Hojiblanca and a sprinkling of pine nuts on top.
Watch the video here so you can follow along step-by-step.
Cultivated regards,
Elena Vecino (founder of La Cultivada). Read all my «CULTIVATED RECIPES» here.
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