Description
Pesto Rosso is a vibrant sun-dried tomato pesto that elevates any dish in just five minutes. This quick and easy recipe combines sun-dried tomatoes, fresh basil, walnuts, garlic, and Parmigiano Reggiano for a rich and tangy flavor explosion. It’s versatile for pasta, sandwiches, grilled meats, and veggie dips.
Ingredients
Scale
- 1 cup sun-dried tomatoes packed in oil
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 cup fresh basil leaves
- 1/2 cup chopped walnuts
- 1/2 cup grated Parmigiano Reggiano cheese
- Salt to taste
- Pepper to taste
Instructions
- In a dry skillet over medium-low heat, stir walnuts constantly for about 5 minutes until golden brown. Transfer them to a bowl to cool.
- In a food processor, combine the cooled walnuts, drained sun-dried tomatoes, garlic, basil, and Parmigiano Reggiano. Pulse until well mixed, ensuring the consistency remains slightly chunky.
- While blending, slowly drizzle in the olive oil until everything is well combined. Scrape down the sides as necessary to incorporate all ingredients fully.
- Add salt and pepper to taste, adjusting according to your preference.
- Serve immediately, or refrigerate in an airtight container for up to five days.
Notes
- Store in an airtight container; add a thin layer of olive oil on top to prevent oxidation when refrigerating.
- To freeze, pour Pesto Rosso into ice cube trays, freeze until solid, then transfer cubes to a ziplock bag for up to 3 months.
- If Pesto Rosso is too thick, add more olive oil, a splash of water, or vegetable broth until desired consistency.
- For a vegan option, use nutritional yeast instead of Parmigiano Reggiano.
- Toast walnuts carefully to avoid burning and enhance their nutty flavor.
- Use the pulse function on your food processor for a perfect chunky texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg