5-Minute Pesto Rosso Sauce (Sun-Dried Tomato and Walnut Pesto) + Pasta Recipe
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Prep Time
5 mins
-
Total Time
5 mins
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Servings
8 servings (2 TBSP)
-
Calories
255 kcal
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Course
Condiments
-
Cuisine
Italian
5-Minute Pesto Rosso Sauce (Sun-Dried Tomato and Walnut Pesto) + Pasta Recipe
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This quick and easy 5-minute pesto rosso sauce recipe combines sun-dried tomatoes, basil, and walnuts for a delicious twist on traditional pesto. Perfect for adding flavor to pasta, sandwiches, and more --- an easy pasta recipe is included, too!
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Ingredients
- 140 grams sun-dried tomatoes about 1 cup, packed in oil
- ⅔ cup olive oil
- 1 cup basil fresh
- ⅓ cup walnuts
- 2 cloves garlic
- ½ cup Parmesan Cheese shredded
- Pinch red pepper flakes
- ½ teaspoon kosher salt
Pesto Rosso Pasta with Herb Ricotta (Option)
- 16 ounces pennoni pasta or shape of choice
- 1 - 1½ cups pasta water
- ½ cup ricotta cheese
- 1-1½ Tablespoon basil chopped, fresh
- 1 lemon zested
- ¼ teaspoon salt fine sea salt
- 1 cup pesto rosso
- breadcrumbs for garnish, toasted
Instructions
- Drain oil from sun-dried tomatoes into a measuring cup, then add additional extra virgin olive oil until you have 2/3 cup total. Depending on the brand you'll likely have around ½ cup oil from the jar of tomatoes. Set aside.
- Add the drained sun-dried tomatoes, basil, walnuts, garlic cloves, parmesan, red pepper flakes, and kosher salt to the bowl of a food processor. Pulse together 3-4 times until a coarse mixture forms.
- Slowly drizzle in olive oil with the food processor on until pesto is smooth, or has reached your desired consistency. Taste test for salt levels, then use immediately or store in the fridge, in an airtight container, for 4-5 days.
Pesto Rosso Pasta (Option)
- Cook the pasta according to package directions, just under al dente. Be sure to reserve at least 1 ½ cups of pasta water.
- Meanwhile, in a small bowl, combine the ricotta cheese, lemon zest, basil, and salt. Set aside. Also prepare the toasted breadcrumbs.
- Once the pasta is done, drain it (don't forget to save pasta water!) and return to the pan. Stir in pesto rosso, along with ¾-1 cup pasta water. Stir to coat the pasta; add additional pesto rosso or pasta water until desired texture is reached.
- Serve with a dollop of herbed ricotta and toasted breadcrumbs.
Equipments used:
Notes
- Yield: just over 1 cup of pesto rosso.
Nutrition Information
Show Details
Serving
2TBSP
Calories
255kcal
(13%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Cholesterol
4mg
(1%)
Sodium
293mg
(12%)
Potassium
313mg
(7%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
433IU
(9%)
Vitamin C
19mg
(21%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (2 TBSP)
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 2TBSP | |
| Calories | 255kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 4mg | 1% |
| Sodium | 293mg | 12% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 19mg | 21% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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