Pesto Rosso

Pesto rosso, an Italian red pesto made with oil-packed sun-dried tomatoes, toasted walnuts, basil, Parmesan and garlic. Sweet, tangy, and ready in 10 minutes.

Course Condiment, Sauce

Cuisine Italian

Keyword Pesto, Pesto Rosso, Red Pesto, Sun Dried Tomato Pesto, Walnut Pesto

Prep Time 7

Cook Time 3

Total Time 10

Servings people

Calories 65kcal

Equipment

1 Food Processor

Ingredients

1/4 cup walnuts
1/4 cup Parmesan cheese
1 garlic clove peeled
1/4 tsp red pepper flakes
1/4 tsp salt start with 1/4 and add another 1/4 if needed
1 cup fresh basil
1 6.7 oz jar of sun-dried tomatoes in oil with oil, julienne or whole
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.

Notes

Makes 12 servings: 2 tbsp each, approximately 1 1/2 cups of pesto.

For pasta: about 1 cup of pesto per lb of pasta.
Dried Sun-Dried Tomatoes: Soak in hot water for 15 minutes, discard water and add a few more tbsp of oil.
Storage: Fridge for 3-5 days. Freezer for up to a month.

Nutrition