Red Pesto Style Sauce

Feature Recipe | Red Pesto Style Sauce

This sauce is bursting with flavour… sweet vine-ripened tomatoes are married with savoury cashew-based parmesan cheese, garden fresh basil and minced garlic to create an authentic pesto-inspired sauce with the perfect balance of sweet meets salty and savoury. Think of it as your almond and tomato alternative to classic pine nut and basil pesto 🙂  With simple ingredients you can whip up this gorgeous red pesto-style sauce in under 30 minutes!

Whether RED or GREEN it’s hard not to love pesto… from its simplicity to its unparalleled flavour pesto is a foodie’s dream. Fall in love again with these Vegan Rhapsody favourites:  

Sun-Dried Tomato Pesto Sensation
Triple Threat Pesto
Tomato & Basil Pesto Pizza



This & That

  • 1 lb dry pasta

Savoury Parmesan Cheese (yields approx. 1 cup)

  • 3/4 cup raw cashews
  • 2 tsp hemp seeds, raw & shelled
  • 1 tsp Himalayan pink salt
  • 1/2 tsp garlic powder
  • 2 tsp lemon juice


  • Glug of olive oil
  • 4 garlic cloves, minced
  • Handful fresh basil leaves, finely chopped
  • Himalayan pink salt
  • 1 lb/425g ripe sweet tomatoes, halved (see Recipe Notes)
  • 1.5 cups tomato sauce 
  • 1 Tbsp olive oil
  • 75 g almond flour or ground almonds
  • 3/4 cup Savoury Parmesan Cheese 


  • 1/4 cup Savoury Parmesan Cheese


Prep It

1/Cook 1 lb pasta as directed
2//Prepare one batch of Savoury Parmesan Cheese:
-Add dry ingredients to a food processor or high-powered blender. Pulse until well combined.
-Add lemon juice. Pulse until the mixture just starts to combine. Don’t over process – the cheese should be granular, not a paste!

Make It 

1/Add a glug of olive oil to a pot on medium-low heat. Toss the minced garlic, chopped fresh basil and a pinch of salt into the pot. Sauté until the mixture is fragrant. 
2/Raise the temperature to medium-high heat. Add fresh tomatoes, tomato sauce and olive oil to the pot. Cook for 10 minutes.
3/Using an immersion blender or similar, process the sauce until smooth. Reduce heat and simmer sauce for 10 minutes.
4/Fold in ground almonds and 3/4 cup parmesan cheese.  Using an immersion blender or a high-powered blender process the sauce until you reach a smooth consistency.
Tip: To thin out the sauce simple add 1/2 cup vegetable broth and process until well incorporated.

Serve It 

Pour pesto sauce over plated pasta and garnish with reserved 1/4 cup Savoury Parmesan Cheese.

Recipe Notes

(1)For best results use a sweet variety of tomatoes such as grape, cherry or cabernet. Ripe plum tomatoes would also work.

(2)Ground almonds are made from grinding whole, raw almonds in a food processor or high-powered blender until they are processed into a coarse, meal-like texture. Almond flour – typically made from blanched almonds which have had the skins removed – is much finer. This recipe was tested using almond flour.

(3)How to prepare Hemp Parmesan Cheese (approx 3/4 cup):

  • ½ cup hemp seeds, raw & shelled
  • 1 Tbsp nutritional yeast
  • ½ tsp Himalayan pink salt
  • ¼ tsp garlic powder

Add dry ingredients to a food processor or high-powered blender. Pulse until well combined.


3 thoughts on “Red Pesto Style Sauce

Comments are closed.

About meaganlamontagne