Pesto Rosso  Sun-Dried Tomato Pesto

Sun dried tomatoes, extra virgin olive oil, and almonds are blended together to make this simple, rich, Pesto Rosso also known as sun dried tomato pesto. Serve this pesto on your favorite pasta, on top of grilled chicken, or slathered on a thick piece of sourdough bread!


– 7 oz Sun Dried Tomatoes, in oil – 1 cup Basil Fresh – ½ cup Almonds Roasted, Unsalted – 2 Garlic Cloves – 1 teaspoon Balsamic Vinegar – ½ cup Extra Virgin Olive Oil Plus more if necessary – ½ cup Parmesan

Remove the basil leaves from the stems. Add the sun-dried tomatoes and their oil to the food processor.

Add the remaining ingredients to the food processor.

Close the food processer and process for 2-3 minutes.

If the pesto is too chunky, add more olive oil, ¼ cup at a time.

Pesto rosso freezes wonderfully! The easiest way to freeze pesto is to use a plastic ice cube tray. Place a tablespoon or two in each ice cube section and freeze.

This pesto will last up to one week in the refrigerator. If you would like it to last longer, add a little olive oil to the pesto and let the olive oil sit on top of the pesto.