This red pesto (the third in our Italian flag–hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.
Category: Main Dish
Cuisine: not set
6 fillets
4 garlic cloves smashed
¾ cup extra-virgin olive oil
½ cup walnuts
3 Tbsp. double-concentrated tomato paste
2 red Fresno chiles split lengthwise, seeds removed
3 Tbsp. fresh lemon juice
3 oz. finely grated Parmesan plus more for serving
½ tsp. kosher salt plus more
1 lb. spaghetti
2 pieces
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