Sun-Dried Tomato Pesto (Red Pesto)

Name: Sun-Dried Tomato Pesto (Red Pesto)
Prep time: 5 min
Total time: 5 min
Yield: 2 cups
Ingredients: 1 cup sun-dried tomatoes in oil; 1/3 cup walnuts; 2 cloves garlic; 3/4 cup grated Parmesan cheese; 1/4 cup oil from the tomato jar; 1/8 teaspoon chili flakes; zest grated from 1/2 lemon; 1 cup fresh basil leaves; 1/4 cup olive oil; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2 cups
Calories
1557 kcal
Course
Condiments
Cuisine
Italian

Sun-Dried Tomato Pesto (Red Pesto)

Yael Holden

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

1 cup sun-dried tomatoes in oil drained, 185g
1/3 cup walnuts 35g, or peeled almonds
2 cloves garlic
3/4 cup grated Parmesan cheese 70g
1/4 cup oil from the tomato jar 55g
1/8 teaspoon chili flakes optional
zest grated from 1/2 lemon optional
1 cup fresh basil leaves
1/4 cup olive oil 55g
salt and pepper to taste

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Instructions

Add all the ingredients except the olive oil into a food processor bowl.
Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
Add the olive oil and mix over low speed or pulse until well-combined.
Season to taste with salt and pepper.
Enjoy!

Notes

Storage: This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
Calories = whole recipe (this is only an estimate!).