Spicy Red Pesto

Pesto Rosso Piccante with sun-dried tomatoes and chili seasoning

Pralina Pesto Rosso Piccante is a red pesto from Salento made from rehydrated sun-dried tomatoes, tomato purée, and a hint of spicy chili. It is not a mild antipasto pesto, but a spicy, savory paste that adds fire to pasta, bruschetta, and pizza alike.

Pesto Rosso Piccante by Pralina consists of more than half rehydrated sun-dried tomatoes (51.32 percent), supplemented with tomato purée, sunflower oil, olive oil, wine vinegar, basil, garlic, a small amount of sugar, and 0.7 percent spicy chili. Unlike their fiery Arrabbiata sauce, which uses chili from their own region of Puglia, Pralina sources the chili for this red pesto from a growing region outside the EU, an exception in an otherwise regional product range.

Savory, concentrated, and with noticeable heat

As soon as you open it, the pesto releases an intense aroma of sun-dried tomatoes and garlic, more concentrated than a fresh tomato sauce.

On the tongue, you first notice the concentrated sweetness of the sun-dried tomatoes, with a slight tang of wine vinegar in the background. Only then does the chili heat kick in—clearly noticeable, but not overpowering. Savory, concentrated, and with a distinct heat—compared to the mild tomato sauces in the Pralina range, this pesto is one of the manufacturer’s spiciest products. Even though it contains less chili (0.7 percent) than the Arrabbiata sauce from the same range (1.3 percent), the heat feels more intense because the sun-dried tomatoes concentrate the overall flavor.

The consistency remains thick and slightly chunky, typical for a pesto made from dried rather than fresh tomatoes, quite different from the smoother sugo sauces from the same manufacturer.

For pasta, bruschetta, and pizza

Classically, Pesto Rosso Piccante is stirred into warm pasta; one to two tablespoons are enough for a portion. It also works well as a base for a quick pizza or focaccia.

On toasted bread, it makes for a savory bruschetta; dissolved in a little olive oil, it becomes a quick sauce for gnocchi. If you prefer things milder, you can find the Tomato Basil Sauce or the Cherry Tomato Sauce by Pralina, both from the same kitchen in Melpignano.

With grilled meat, grilled vegetables, or as a dip for flatbread, the pesto adds a touch of heat to any dish—usually, a single spoonful is enough. The spice of the pesto also pairs well with a robust red wine from Southern Italy or a dry white wine, where the acidity balances the heat.

Sun-dried tomatoes from Melpignano since 1991

Since 1991, the Pralina manufactory has been crafting sauces and pestos from regional vegetables in Melpignano, Southern Italy, just south of Lecce, entirely without preservatives. Around 20 employees produce them daily, continuing what once began as a small project by a group of young people under the name Officina Radici. Their production is externally certified every year—a standard that not every family business of this size consistently follows.

For this pesto, dried tomatoes are first rehydrated before being processed with tomato purée into a thick paste, an additional production step not required for the range's fresh sugo sauces. Thus, a traditional method of preserving tomatoes is turned back into a fresh product.

The jars from Melpignano are now shipped to more than 23 countries. If you are looking for other varieties from the manufactory, you can find the entire Pralina range or further pesto specialties in the shop.

On crostini with a little fresh goat cheese

One to two tablespoons of Pesto Rosso Piccante are enough for a portion of pasta; stirred briefly with a little pasta water, it binds evenly to the noodles. On crostini with a little fresh goat cheese, it makes for a quick snack. Once opened, the jar will keep for several days in the refrigerator if topped with a thin layer of oil.