Pesto Rosso (Sun-Dried Tomato Pesto)
This aromatic Pesto Rosso recipe, also known as Sun-Dried Tomato Pesto, is easy to make and a must-have in every kitchen! It's one of the most flavorful Italian pesto variations, perfect as a pasta sauce, dip, or sandwich spread.
Servings :
Calories : 112kcal
Ingredients
- ½ cup (60 g) almonds
- 1 cup (150 g) sun-dried tomatoes packed in olive oil
- ½ cup (110 g) oil from the sun-dried tomato jar, or olive oil, see notes
- 2 cloves garlic, sliced
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
Instructions
- Toast the almonds in a non-stick pan without oil for 5 minutes until golden brown.
- Place all the ingredients in a food processor and blend into a fine pesto. → You can also use an immersion blender.
- Season to taste with more salt, pepper, sugar, or olive oil.
- Transfer the pesto to a clean jar, store in the fridge, and use as desired.
Notes
- Using the oil, in which the sun-dried tomatoes are packed in, adds extra flavor to your pesto. Plus, it's an excellent way to use it up. ➝ You can mix it with olive oil if there isn't enough oil in the jar.
- Keeps fresh for at least one week if stored in the fridge. Or freeze in small portions.
- Cheese: If you like, you can mix in some finely grated Parmesan cheese or Pecorino cheese.
- Nuts: Instead of almonds, use hazelnuts or walnuts. It also tastes great with pine nuts or cedar nuts (the cheaper option).
- Fresh Herbs: Add a handful of fresh basil leaves or rosemary to the blender.
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Nutrition
Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Sodium: 243mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 0.9mg
