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Loaded Pesto Rosso
Loaded Pesto Rosso

Before you jump to Loaded Pesto Rosso recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

We are very mindful that having healthy snacks can help us really feel better within our bodies. Whenever we eat more healthy meals and less of the unhealthy ones we usually feel much better. A bit of pizza will not have you feeling as healthy as eating a fresh green salad. Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for goodies can be a challenge because you have so many options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.

One of the most popular snacks is low fat yogurt. Eating fat free yogurt in place of a nutritious larger lunch is not a good idea. Low fat yogurt would make a amazing snack, nonetheless. It is a protein-rich source of wholesome vitamins and minerals. Yogurt is often eaten to help manage the digestive system considering that it is so easily digestible by the majority of people. Try putting in some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a yummy snack.

A large selection of easy health snacks is easily accessible. Deciding to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to loaded pesto rosso recipe. To make loaded pesto rosso you only need 9 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Loaded Pesto Rosso:
  1. Provide 1 handful walnuts
  2. Provide 1 handful Italian basil
  3. Use 1 small jar of sundried tomatoes (best quality)
  4. Take 7-8 kalamata olives
  5. Provide parmesan (best quality)
  6. Provide extra virgin olive oil (best quality)
  7. Provide 6-7 cherry tomatoes (ripe, dark red, juicy find the most flavorful ones)
  8. Get 1 teaspoon chopped hot peppers (marinated chilis or fresh red chilis are best, to give a hint of paprika flavor)
  9. You need 3 cloves garlic
Steps to make Loaded Pesto Rosso:
  1. Wash the basil and get rid of the thickest stems and the flowers, if there are any. Put it in the blender (don't blend yet, we are making a pile).
  2. Peel the garlic and chop it roughly, fry it in a tiny bit of olive oil. You can substitute the 3 cloves of cooked garlic with 1 small clove of raw garlic if you like. Add the garlic (cooked or raw) to the blender.
  3. Wash the tomatoes and cut them in a half. Put them in the blender.
  4. Take out the sundried tomatoes from their jar, discard extra oil, and… add them in the blender.
  5. Pit your olives and… you know.
  6. Chop the equivalent of a third of a butter stick worth of parmesan in rough pieces (no need to grate it because…).
  7. Add 4 tablespoon of your best olive oil, a generous pinch of salt, your chilis and…
  8. BLEND! Until the pesto is a grainy paste. Sometimes chunks of parmesan, garlic or walnut escape the blender, fish around with a spoon and keep blending until the bigger chunks are gone.
  9. Taste the pesto and add salt, pepper and olive oil to your taste.
  10. To use with pasta - The key here is DON'T COOK THE PESTO it will change the flavours. Boil the pasta and mix it with your beautiful raw pesto in a serving bowl, not on a pan or on the stove.
  11. To freeze - Pesto will freeze beautifully and keep for a long time. To unfreeze it, let it rest outside the fridge for a few hours. To speed up the process, you can chop the pesto into pieces with a knife (it's usually pretty soft).
  12. To preserve in the fridge - Transfer your pesto in a tall jar, and level out its surface. Then completely cover the pesto's surface with a layer of your best olive oil (this will prevent the pesto from oxidizing).
  13. To play with this recipe - Increase the amount of basil (four times) and don't use olives or sun-dried tomatoes for a more classic green pesto. Add chives, ramps (!!), or fresh parsley for variations on herbaceous flavors. Substitute walnuts for cashews for a creamier buttery taste or almonds for a drier fresher take. Take out the fresh tomatoes and double or triple the amount of olive oil for a more traditional Italian version (too heavy on the vegetable fats for me, but deeeeelicious).

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