Sun-Dried Tomato Pesto (Pesto Rosso)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
12 servings (2 tablespoons)
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Calories
59 kcal
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Course
Condiments
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Cuisine
Italian
Sun-Dried Tomato Pesto (Pesto Rosso)
Description
Sun-Dried Tomato Pesto (Pesto Rosso) combines sun-dried tomatoes with unsalted dry-roasted almonds, garlic cloves, fresh rosemary leaves, kosher salt, cracked black pepper, and optional red pepper flakes. These ingredients are finely chopped in a food processor while gradually incorporating extra virgin olive oil until a thick but spreadable sauce forms. The pesto's flavor balances the concentrated sweetness and acidity of the tomatoes with the nutty crunch of almonds and the herbal note of rosemary. Red pepper flakes add optional heat.
The pesto can be stored refrigerated for 5 to 7 days. Serving suggestions include tossing with cooked pasta, spreading on crostini, or accompanying your favorite meats and seafood. Allowing refrigerated pesto to come to room temperature before serving helps develop its full flavor and spreadability. Oil quantity is adjusted based on sun-dried tomato type: less oil for oil-packed tomatoes, more for dry-packed ones to reach the desired consistency.
Ingredients
- 1 cup sun-dried tomatoes (see note below)
- 1/3 cup almonds (unsalted, dry roasted)
- 2-3 cloves garlic
- 1 tablespoon rosemary fresh leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper cracked
- 1/2 teaspoon red pepper flakes optional, crushed
- 3/4 to 1 cup extra virgin olive oil
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
- Adjust olive oil quantity depending on the sun-dried tomato type: 3/4 cup for oil-packed and 1 cup for dry-packed tomatoes for optimal thickness.
- Store pesto covered in the refrigerator and use within 5 to 7 days for best freshness.
- Allow refrigerated pesto to return to room temperature before serving to enhance flavor and spreadability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (2 tablespoons)
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 122mg | 5% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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