Roast Cherry Tomato and Thyme Risotto with Basil Pesto | Rebel Recipes (2024)

FAQs

What's the difference between basil pesto and tomato pesto? ›

Tomato pesto differs from traditional basil pesto in that it incorporates ripe tomatoes as a primary ingredient, giving it a rich, tangy flavor. Traditional basil pesto, on the other hand, is made primarily with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.

The mortar and pestle pesto was more clearly infused with the flavors of all the ingredients than the food processor one was. On pasta, the differences really become clear. The mortar and pestle pesto coated the noodles beautifully, bathing them in a gorgeous green-tinted sauce.

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts. I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

Pesto Sauce

This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.

The primary ingredients in pesto — basil and olive oil — are sensitive to heat. Basil can lose its vibrant color and fresh flavor when exposed to high temperatures, turning it a darker, more muted green. Olive oil can also lose some of its health benefits and can develop a bitter taste when heated excessively.

Just a spoonful or two of pesto sauce can add so much flavor to your favorite cuts of meat and seafood—from chicken breasts to pork chops to grilled shrimp. These pesto pork chops are super simple weeknight entrée. Pair them up with a simple pesto pasta, a crisp garden salad or roasted veggies.

Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

While green pesto tends to taste very earthy, red pesto is incredibly bright with rich notes of umami. What gives red pesto its bright hue is a mix of sun-dried tomatoes and roasted red peppers. It's delicious on its own, or paired with just about any protein: grilled chicken, shrimp, steak, or meatballs.

You barely taste them: It doesn't resemble a tomato sauce so much as a nuttier, smoother pesto. And those Italians are clever—they add in some bitter celery leaves to counter the sweetness of the tomatoes.

Is pesto sauce the same as tomato sauce? ›

Pesto alla Genovese is much stronger in flavor than any tomato sauce. PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature.