Red Pepper Pesto with Tomatoes, Onions (Italian Pesto alla Calabrese)

italian-pestoallacalabrese Pesto Calabrese is a distinctive and flavourful pesto from Calabria. It is known for its creamy and slightly spicy profile. Diverging from other types of pesto, Pesto Calabrese incorporates cooked ingredients like onion, red bell peppers and tomatoes. These ingredients are then blended together to make the sauce.

In Italian, the word pesto derives from the verb 'pestare' meaning to pound or crush. The original recipe for pesto comes from Liguria, home to pesto Genovese or basil pesto. That pesto is traditionally made using a pestle and mortar. So the word pesto and the English 'pestle' derive from the same source. Nowadays, many Italians prefer to use a food blender or processor to make pesto.

Get ready to spice up your pesto life with this delicious pesto Calabrese from Calabria. This sauce has a creamy red pepper base that can be used in many ways. Try enjoying it hot or cold with your pasta, use it as a dip, or spread it on bruschetta.

This pesto is also fabulous as a dip or on bruschetta or even with meat or cheese. So, if you make enough you can try serving it in different ways to see which you like best. Whichever way you serve it, I'm sure it will become a firm favourite.

14 oz long fusilli (I used Garofalo)
9 oz fresh ricotta, sheep's milk or cow's milk
2 oz Pecorino cheese, grated
4 vine tomatoes or 6-8 datterini tomatoes
1 large red bell pepper or 2 small ones
1 tropea onion, peeled and chopped or other red onion
½ tsp. peperoncino flakes or ½ a fresh or dried chilli pepper
1 tsp. fresh oregano or dried
1 handful fresh basil leaves
sea salt
black pepper, freshly ground
4 Tbsp. extra-virgin olive oil

In a large frying pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until slightly soft. Add the chopped red bell pepper and continue cooking until it starts to soften.

Add the tomatoes and peperoncino and cook for about 15 minutes, until the tomatoes have softened. Season with salt, black pepper, basil and oregano and cook for an additional 1-2 minutes.

Remove from heat and allow the vegetables to cool slightly. Transfer to a blender or food processor, add the cooking juices and blend to a smooth, creamy consistency.

Note: If you prefer a rustic texture, pulse the blender instead until you have a creamy sauce with some small chunks.

Transfer the blended vegetable mixture to a bowl. Stir in 7 oz of ricotta and the grated pecorino until well combined. Set aside. Your pesto Calabrese is ready to eat.

How to serve your pesto calabrese with pasta

Bring a large pot of water to a boil. Add salt and return to a boil, then add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.

In a large pan over medium-low heat, mix the drained pasta with the pesto Calabrese. Stir together until hot throughout. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta cooking water.

Serve the pasta immediately, topped with extra ricotta, basil and optionally roasted tomatoes and a sprinkle of red chili flakes.

Makes 4 servings.

Cook's Notes:

Gentle Cooking: When cooking the onions, red bell peppers and tomatoes for the pesto, maintain a medium heat to avoid browning the vegetables. High heat can cause browning, which might introduce a bitter flavour and diminish some of the vibrant, fresh flavours of the red pesto.
Blending the Pesto: For those who prefer a smooth pesto, blend the vegetables and herbs until thoroughly combined. If you're aiming for a rustic texture with more body, pulse the blender a few times, check the consistency and then pulse again as needed. Continuously check to ensure you achieve your desired texture without overprocessing.
Reserving Pasta Water: If making pasta, always reserve a cup of pasta cooking water before draining. This starchy water is invaluable for adjusting the consistency of your pesto sauce, ensuring it clings beautifully to the pasta without becoming too thick.

Storage and Leftovers:

Pesto Calabrese should be stored in an airtight container in the refrigerator. It will maintain its freshness and flavour for 4-5 days.
If you've mixed the pasta with the pesto, store it in an airtight container in the refrigerator. It will last for up to 3 days.

Frequently Asked Questions:

Can I freeze Pesto Calabrese? You can freeze pesto calabrese; however, it's best enjoyed fresh. If you do choose to freeze it, note that the texture may change slightly upon thawing. Use it within 6 months and thaw in the refrigerator before using.
How spicy is Pesto Calabrese and can I adjust the heat? Pesto Calabrese has a mild to moderate heat level that comes from the peperoncino chili. If you prefer a milder flavour, simply reduce the amount of peperoncino flakes when preparing the pesto. For those who enjoy more heat, you can easily increase the spiciness by seasoning the finished pesto with additional dried red chili flakes to taste.