Homemade Pesto Rosso
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Our homemade vegan pesto comes in two varieties: the pesto rosso (sun-dried tomatoes + almonds) and the pesto genovese (fresh basil + cashews). They were inspired by our genuine desire to complement our sourdough breads with something savory that is just as healthy and delicious.
The pesto rosso is a Sicilian variation of the classic pesto, which uses fresh basil and Parmesan cheese. It uses sun-dried tomatoes, almonds, basil, garlic and olive oil.
Each batch is made using only the freshest, highest quality plant-based ingredients we can find, which makes it almost impossible for even the most committed carnivore to feel deprived. Whether you're spreading it on toast, dipping in fresh veggies, or pairing it with your favorite crackers, this dip brings indulgence to every bite.
Plus, it's freezer-friendly, just like sourdough! This is why our dips come in 700ml reusable containers - they are meant for stocking up, or maybe even sharing with others who suddenly show up at your door, not devouring in one sitting.
Lead time: 3 days
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
