Pesto Calabrese

By John, 26 July, 2020
Region
Italy
Description
Fusilli con Pesto Calabrese

The southern stretch of the Italian boot on the western side, Calabria, has its own cuisine and naturally its own pesto, this one with fresh tomatoes, red bell peppers, and ricotta. It's pink like Pesto Trapanese but with a completely different flavor thanks to the cooking, the red bell pepper and the ricotta.

It's traditionally served on long pasta or on bruschetta with a bit of fresh oregano.

Yield
2 Cups
Preparation time
30 minutes
Ingredients
1 Red Onion (chopped)
14 oz diced tomatoes (drained)
1 Red Bell Pepper (chopped)
1 pn Chili Powder
4 T Olive oil
1 c Ricotta
1⁄4 c Pecorino Romano Cheese (grated)
Instructions
  1. In a large skillet, saute the onion in the oil until soft, then add the peppers and cook until soft, then the tomatoes and chili powder and cook together until it's all soft and tender.
  2. Process it until smooth in a food processor.
  3. In a large bowl, stir the vegetable puree into the ricotta and add the grated pecorino cheese.
  4. Stir well to combine and then refrigerate until ready to use.
Source
https://www.agrodolce.it/ricette/pesto-calabrese/