A twist on the traditional, this pesto rosso gets its red color, and sweet and tangy flavor from sun dried tomatoes.
Course Dinner, Main Course, Main Dish, Sauce
Cuisine Italian
Keyword Pasta, Pesto, Pesto Rosso, Red Pesto, Sun-dried tomatoes
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 5people
Equipment
1 Food Processor
Ingredients
1/4cupwalnuts
1/4cupParmesan cheese
1garlic clove
1/4tspchili flakes
1/4tspsaltstart with 1/4 and add another 1/4 if needed
1cupfresh basil
1 6.7ozjar of sun-dried tomatoes in oil
1/4cupextra virgin olive oil
Instructions
Preheat the oven to 350℉.
On a sheet tray lay the walnuts in a single layer. Place in the oven for 2-3 minutes until toasted. Place on the side to cool
In a food processor add the cooled walnuts, Parmesan cheese, garlic, chili flakes, and salt. Pulse until finely processed.
Add the basil and whole jar of sun-dried tomatoes. Pulse until a paste is formed. Once formed drizzle in 1/4 cup of extra virgin olive oil on low speed. Let it sit for 10 minutes before using.