Sun-Dried Tomato Pesto (Pesto Rosso)

Name: Sun-Dried Tomato Pesto (Pesto Rosso)
Prep time: 10 min
Total time: 10 min
Yield: 12 servings (2 tablespoons)
Ingredients: 1 cup sun-dried tomatoes; 1/3 cup almonds; 2-3 cloves garlic; 1 tablespoon fresh rosemary leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 1/2 teaspoon crushed red pepper flakes; 3/4 to 1 cup extra virgin olive oil

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
12 servings (2 tablespoons)
Calories
59 kcal
Course
Condiments
Cuisine
Italian

Sun-Dried Tomato Pesto (Pesto Rosso)

Orion Daniels

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With its vibrant color and deep, lightly-tangy flavor, this Sun-Dried Tomato Pesto is a unique and versatile condiment. Makes about 1-1/2 cups pesto

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Ingredients

Servings

1 cup sun-dried tomatoes (see note below)
1/3 cup almonds (unsalted, dry roasted)
2-3 cloves garlic
1 tablespoon fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes , optional
3/4 to 1 cup extra virgin olive oil

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Instructions

Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.
Store, covered, in the refrigerator, for 5-7 days.
Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.

Notes

I've tested batches of this recipe using both dry-packed and drained, oil-packed sun-dried tomatoes. When using oil-packed, I find I only need 3/4 cup olive oil to reach the thick, yet spreadable consistency we like best; when using dry-packed, I add a full cup.

Nutrition Information

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Calories 59kcal (3%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 5g (8%) Sodium 122mg (5%) Potassium 174mg (5%) Fiber 1g (4%) Vitamin A 145IU (3%) Vitamin C 9.6mg (11%) Calcium 16mg (2%) Iron 0.4mg (2%)