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Pesto Rosso

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Pesto Rosso is a rich, savory Italian sauce made with sun-dried tomatoes, Parmesan cheese, garlic, nuts, fresh basil, and extra virgin olive oil. This bold Mediterranean-inspired pesto is perfect for pasta, sandwiches, pizzas, roasted vegetables, and fresh bread.

Ingredients

  • 1 cup oil-packed sun-dried tomatoes, drained
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup toasted almonds, pine nuts, or walnuts
  • 1/4 cup fresh basil leaves
  • 2 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Drain the sun-dried tomatoes, reserving a small amount of the oil if desired for extra flavor.
  2. Add the sun-dried tomatoes, Parmesan cheese, toasted nuts, basil, garlic, lemon juice, salt, black pepper, and crushed red pepper flakes to a food processor.
  3. Pulse until the ingredients are finely chopped.
  4. Slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
  5. Scrape down the sides of the processor as needed and blend again until the desired consistency is reached.
  6. Taste and adjust the seasoning if needed.
  7. Serve immediately or transfer to an airtight container for storage.

Notes

  • Substitute walnuts, pistachios, or pine nuts for the almonds if preferred.
  • Replace Parmesan cheese with nutritional yeast for a dairy-free version.
  • Add roasted red peppers for a sweeter, smokier flavor.
  • Blend in extra fresh basil for a brighter herbal taste.
  • Add a pinch of smoked paprika for extra depth.
  • Store in an airtight container in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/pesto-rosso/