Red Pesto, Green Pesto

 When Cal and I were in Vienna, our friends picked us up from the train station after a long trip from Prague. We were tired and hungry and when we got to their place they fed us red pesto spaghetti. Every time i eat this pesto now i get Vienna nostalgia.

Red Pesto
1 cup Sun-dried tomatoes
1/.2 cup fresh parsley
1/3 cup kalamata olives, pitted
1/2 small red onion
1 hard boiled egg, cooled (the egg is the winner of this pesto. You can't taste it, but it gives the pesto a beautiful creamy texture)
1/2 tsp paprika
1 tsp balsamic vinegar
Salt and pepper to taste

Combine all ingredients in food processor until you reach the consistency you want. 
If you want your pesto to be more tomato-ey add a teaspoon of tomato paste.


Green Pesto
1 bunch fresh basil
1/3 cup salted cashews (you can use pine nuts too)
1/4 cup good quality parmesan cheese freshly grated'/
1 clove garlic
1/3 cup olive oil
pepper to taste

Combine all ingredients in food processor until you reach the consistency you want.
If you want to make the pesto in to a sauce, add some boiling water 

Pesto's going on my veggie lasagne tonight.