Description
This Sun-dried Tomato Pesto, also known as Pesto Rosso, is a rich and savory spread made with sweet sun-dried tomatoes, toasted pine nuts, garlic, and parmesan cheese. Perfect for pasta, sandwiches, dips, or spreading on crusty bread.
Ingredients
- 1 cup packed sun-dried tomatoes
- 2 cloves garlic, roughly chopped
- 1/3 cup pine nuts
- 1/4 cup parmesan cheese, finely grated
- 1/4 teaspoon salt
- 3/4 to 1 cup sun-dried tomato oil or light flavored olive oil
Instructions
- Preheat the oven to 350°F (180°C).
- Spread the pine nuts on a baking tray and toast in the oven for 5 to 10 minutes, or until golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring often.
- Transfer the toasted pine nuts to a plate or bowl to cool and stop the cooking process.
- Measure the sun-dried tomatoes without excess oil, reserving the oil for the pesto.
- Add the sun-dried tomatoes, garlic, pine nuts, parmesan cheese, and salt to a food processor. Blend until finely chopped.
- With the processor running on low speed, slowly drizzle in 3/4 cup of oil until fully combined. Add additional oil as needed to reach the desired consistency.
- Blend longer for a smoother pesto, or add a splash of water or pasta water to loosen the texture if desired. Serve immediately or store refrigerated.
Notes
- Walnuts, almonds, or cashews can be used instead of pine nuts.
- If using dry-packed sun-dried tomatoes, rehydrate them in warm water before blending and use olive oil for the pesto.
- Store pesto in an airtight container in the refrigerator for up to 1 week.
- Top the pesto with a thin layer of olive oil before storing to help preserve freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 74 g
- Saturated Fat: 11 g
- Unsaturated Fat: 58 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg
