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!
Servings: 12 Servings
Calories: 175kcal
Ingredients
- 7 oz Sun Dried Tomatoes Packed 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
Instructions
- 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.
- Turn the food processor on for 1-2 minutes until your desired consistency is reached. If the pesto is too chunky, add more olive oil, ¼ cup at a time.
Notes
- 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. Once the pesto is frozen, take the pesto out of the ice cube tray and place them in an airtight container or a gallon sized Ziploc bag. Pesto will keep in the freezer for up to 3 months. When you are ready to use a cube, place it in a bowl and allow it to defrost.
- 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. If the pesto rosso is covered with olive oil, it will last longer than if the pesto is exposed to the air.
Nutrition
Serving: 1tablespoon | Calories: 175kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg