Pesto Rosso (Sun-dried Tomato Pesto)
This sun-dried tomato pesto is a fantastic addition to any food lover’s kitchen, offering a fresh perspective on traditional pesto. The fresh ingredients combine the perfect balance of earthiness and acidity in to a versatile sauce, great for pasta dishes, topping grilled meat, or using as a luscious dip for toasted bread.
Servings 8 Servings
Calories 183kcal
Equipment
- Food Processor
Ingredients
- 8 ounces Sun-Dried Tomatoes in Oil
- Juice ½ Lemon
- ¼ Cup Extra Virgin Olive Oil
- ¼ Packed Cup Basil Leaves washed stems removed
- 3 Cloves Garlic
- 3 Ounces Parmesan Cheese Parmigianino Reggiano pecorino Romano
- ¼ Cup Slivered Almonds
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
Instructions
- Place sun-dried tomatoes with their oil, fresh basil leaves, garlic cloves, parmesan cheese, slivered almonds, in to a food processor.
- Pulse the food processor for 3-5 second burst. Scrape down the sides of the bowl, and continue to do this until the ingredients are chopped into an even paste.
- Use pesto rosso for sandwich spread or bruschetta.
- For Pesto Rosso Pasta Sauce, add additional extra virgin olive oil and mix until it has a thinner, more sauce-like consistency.
Notes
Diana's Tips for Success
Do not bring to a simmer or cook for a long period of time.
Pesto Rosso is not meant to be a cooked sauce. When using as a dip, it can be served at room temperature. When using as a pasta sauce or topping for cooked meats and veg, warm gently to make sure it won't cool off the hot food.
How to serve
Pesto rosso is incredibly versatile, bringing a savory punch to so many dishes. Toss it with your favorite pasta for a quick, flavorful meal, or use it as a sauce for grilled chicken or fish. It’s also fantastic as a pizza base, adding a tangy twist that pairs well with toppings like fresh mozzarella, olives, and artichokes. For a delicious appetizer, spread pesto rosso on toasted baguette slices, or add it to a cheese board alongside olives and cured meats. Its bold flavor means a little goes a long way, making each bite an explosion of Mediterranean goodness.
Storage
Pesto Rosso can be refrigerated, in an airtight container, for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 183kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 392mg | Potassium: 485mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 467IU | Vitamin C: 29mg | Calcium: 151mg | Iron: 1mg