Pesto Rosso Recipe
Pesto Rosso is a rich Italian red pesto made with sun-dried tomatoes, Parmesan, nuts, fresh basil, garlic, and olive oil. It comes together in just 10 minutes and is perfect for pasta, sandwiches, vegetables, or dipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings (about 1 1/2 cups)
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup sun-dried tomatoes packed in oil, drained
- 1/3 cup grated Parmesan cheese
- 1/3 cup toasted almonds or pine nuts
- 1/2 cup fresh basil leaves
- 1 garlic clove
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Drain the sun-dried tomatoes, reserving a little of their oil if desired for adding extra flavor to the pesto.
- Add the sun-dried tomatoes, Parmesan, almonds or pine nuts, basil, garlic, lemon juice, and red pepper flakes to a food processor.
- Pulse several times until the ingredients are finely chopped.
- With the food processor running, slowly pour in the olive oil and blend until the pesto is thick but spoonable.
- Scrape down the sides of the food processor and blend again as needed. Add an extra splash of olive oil if the pesto is too thick.
- Taste and season gradually with salt and freshly ground black pepper.
- Serve immediately or transfer to an airtight container and refrigerate until ready to use.
Notes
- For a nut-free version, omit the almonds or pine nuts and add extra Parmesan or sunflower seeds if suitable.
- For a spicier pesto, increase the red pepper flakes or blend in a small piece of fresh chili pepper.
- For a creamy variation, stir in ricotta, mascarpone, or a splash of heavy cream.
- For a vegan variation, replace the Parmesan with nutritional yeast or plant-based Parmesan.
- Walnuts can be substituted for almonds or pine nuts for a deeper, earthy flavor.
- Store in an airtight container in the refrigerator for up to 5 days. A thin layer of olive oil over the surface can help protect the pesto.
- Freeze in small portions for up to 3 months.
- For dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes, then drain and pat dry before blending.
- For pasta, loosen the pesto with a little reserved pasta cooking water and toss directly with hot pasta rather than cooking the pesto over high heat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 7 mg
Find it online: https://thefamilycooking.com/pesto-rosso-recipe/
