Pesto Rosso (Sun-Dried Tomato Pesto)
This Pesto Rosso is a rich and flavorful blend of sun-dried tomatoes, fresh basil, walnuts, garlic, and parmesan cheese, all pureed together with extra virgin olive oil. Perfect for pastas, sandwiches, or as a dip, this red pesto adds incredible flavor to any recipe!
Equipment
- Food Processor
Ingredients
- 8 ounces Sun-Dried Tomatoes (packed in oil and drained)
- 2 Garlic Cloves (roughly sliced)
- ½ cup Extra Virgin Olive Oil
- 1 cup Packed Fresh Basil Leaves
- ⅓ cup Chopped Walnuts
- ⅓ cup Grated Parmigiano Reggiano Cheese
- Salt & Pepper to taste
Instructions
- First, add the walnuts to a dry skillet (no oil) over medium-low heat and constantly stir them for 5 minutes until they turn golden brown. Nuts burn quickly, so it is important to stir them continually while toasting. Once the walnuts are golden brown, immediately transfer them to a bowl to cool and set them aside.
- Next, add the (drained) sun-dried tomatoes, garlic, fresh basil, grated parmesan cheese, and cooled walnuts in a food processor. Blend the ingredients in the food processor while slowly drizzling in the olive oil. Once the pesto is blended, scrape the sides of the food processor using a spatula and blend everything again until combined. Add salt and pepper to taste and serve immediately or refrigerate up to five days.
Nutrition
Calories: 287kcalCarbohydrates: 25.2gProtein: 9.5gFat: 19.1gSaturated Fat: 3.3gCholesterol: 5mgSodium: 56mgPotassium: 723mgFiber: 4gSugar: 5.9gCalcium: 193mgIron: 2mg
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