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Sun-Dried Tomato Pesto (Pesto Rosso)
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
Prep Time
10 mins
Total Time
10 mins
Servings: 12 servings (2 tablespoons)
Calories: 59 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12servings (2 tablespoons)
Amount Per Serving
Calories 59
% 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.