Classic Pesto Rosso (Sun-dried Tomato Pesto With Almonds)

Name: Classic Pesto Rosso (Sun-dried Tomato Pesto With Almonds)
Total time: 5 min
Yield: 18 serving
Ingredients: 1 cup sun-dried tomato strips (packed in oil); ½ cup almonds; 50 g fresh parmesan; 1-2 garlic cloves; ½ cup basil leaves; fresh lemon juice; salt and pepper; extra olive oil as needed

User Reviews

5.0

3 reviews

Excellent

Total Time
5 mins
Servings
18
Calories
90 kcal
Course
Condiments
Cuisine
Italian

Classic Pesto Rosso (Sun-dried Tomato Pesto With Almonds)

Zara Shaw

Report

A classic pesto sauce with sun-dried tomatoes, almonds, garlic, basil, parmesan and olive oil. Fast and simple. Makes approx 2 cups.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 cup sun-dried tomato strips (packed in oil) oil drained and reserved
½ cup almonds unsalted
50 g fresh parmesan
1-2 garlic cloves cores removed
½ cup basil leaves firmly packed
fresh lemon juice to taste
salt and pepper to taste
extra olive oil as needed

Add to Shopping List

Instructions

Place sun-dried tomato strips (1 cup), almonds (½ cup), parmesan (50g), garlic (1-2 cloves, cores removed) and basil (½ cup - firmly packed) into a food processor.
Process until finely chopped, then add ¼ cup of the reserved sun-dried tomato oil (making up the difference with olive oil if needed) and continue to process until the desired consistency, adding more oil as needed.
Add lemon juice and salt and pepper to taste.
Store pesto in an airtight container in the fridge with a layer of oil on top to keep it fresh.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Some recipes call for grated parmesan in pesto but I like to use a block of fresh parmesan and just cut off a chunk and toss it in and process - grated parmesan! Plus there is no additives you sometimes find in pre-grated, packaged cheese.
Don't throw away the oil that the sun-dried tomatoes is packed in when you drain them. We use this oil later in the red pesto for a double duty flavour hit. If you don't have enough of the tomato oil you can top it up with olive oil.
I remove the core or "germ" in the center of each garlic clove before using them for this recipe. This will give you a more mellow, smooth tasting garlic flavour in your pesto.