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Pesto Rosso

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 minutes
Total Time 10 minutes
Servings 5 people

Equipment

  • 1 Food Processor

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup Parmesan cheese
  • 1 garlic clove
  • 1/4 tsp chili flakes
  • 1/4 tsp salt start with 1/4 and add another 1/4 if needed
  • 1 cup fresh basil
  • 1 6.7oz jar of sun-dried tomatoes in oil
  • 1/4 cup extra 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.