Roman Red Pesto

Roman Red Pesto (left) and Sicilian Red Pesto (right)

Once again, this recipe was inspired while traveling, and this time while on a food tour in Rome. We tasted what felt like a gazillion things and the one amazing flavor that stuck with me was the Roman Red Pesto. Our enthusiastic guide, born and raised in Rome, happily shared with me the ingredients she had memorized. I wrote them down and, when I got home, started playing with measurements, and adapted it to make it dairy-free. Of course you are welcome to swap the nutritional yeast with parmesan if that's your preference. And The result tastes just as if I was back in Rome.

This pesto is so versatile and a refreshing change from traditional basil pesto, which imho is delicious but slightly more limited in its uses.

Roman Red Pesto can be used for so many dishes, including a:

• Colorful dip for your appetizer platter,

• Delicious alternative to marinara sauce, including the Turkey Bolognese with Spaghetti Squash (photo above), lasagnas, pasta dishes, the works!

• Tasty topping for zucchini (photo below) or Cauliflower-Crust Pizza ,

• Healthier alternative to ketchup on roasted potatoes (photo below), and any kind of baked fries.

• and more!

Tomatoes are not only delicious but they are a fantastic source of vitamin C, potassium, folate and Vitamin K. They are also one of the main dietary sources of lycopene, which has been found to reduce risk of heart attacks and strokes and may also lower the risk of certain cancers (i.e. prostate, lung and stomach). Cooking your tomatoes will further concentrate lycopene levels.

What you'll need for this recipe:

• fresh tomatoes*

• sun dried tomatoes

• extra virgin olive oil

• pine nuts

• cashews

• garlic clove

• fresh basil

• nutritional yeast

Note * if tomatoes are past season, feel free to sub with 8 oz. jarred or canned tomatoes (preferably organic).

This recipe takes merely minutes and is essentially a one-bowl deal because it all comes together in a food processor (or high-speed blender).

After just a minute or two of blending (with one or two side scrape downs), you have a beautiful red pesto...

Make sure you taste and adjust if needed before storing in a glass jar with a tight fitting lid. Don't forget to label your jar (unlike here!). Skip this step and it may become a mystery sauce.

You may also choose to make a Sicilian-style version of this, which calls for roasting the tomatoes. To make a Sicilian version, use either fresh, jarred or canned tomatoes, spread on a parchment-lined baking sheet and bake for 30 minutes at 375 degrees Fahrenheit. The result will be a bit thicker, like the example on the right below. The Roman style has a slightly fresher taste but they are both delicious! And yes, the sauce pairs perfectly with roasted potatoes.

Buon Appetito!