Sun-Dried Tomato Pesto

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Sun-Dried Tomato Pesto

Make the best sun-dried tomato pesto (pesto rosso) with this easy recipe featuring; parmesan, pine nuts, basil, and garlic. Perfect for pasta, sandwiches, or as a flavorful dip.

Course Condiment

Cuisine Italian

Keyword pesto rosso, sundried tomato pesto

Prep Time 10

Total Time 10

Servings (quarter cup serving)

Calories 235kcal

Author Robin Gagnon

Equipment

food processor

Ingredients

1 cup oil-packed sun-dried tomatoes drained (reserve a little oil if desired)
½ cup grated Parmesan cheese
⅓ cup toasted pine nuts or walnuts
2 cloves garlic
½ teaspoon red pepper flakes optional
½ cup fresh basil leaves
⅓ to ½ cup extra virgin olive oil
1 tablespoon tomato paste
1 teaspoon lemon juice
Salt to taste
Black pepper to taste

Instructions

Add the sun-dried tomatoes, Parmesan cheese, pine nuts, garlic, fresh basil, tomato paste, lemon juice, and red pepper flakes to a food processor.
Pulse until the pesto mixture until it is roughly chopped and begins to stick together.
Slowly drizzle in the olive oil while pulsing until the pesto is smooth and spreadable, stopping to scrape down the sides as needed. Add additional oil until you reach your desired consistency. Add a little more olive oil for a looser consistency, less for a thicker pesto.
Season with salt and black pepper to taste.
Serve the sun-dried tomato pesto immediately or store in a glass jar or sealed in the refrigerator.

Nutrition