Pesto Rosso
Pesto Rosso packs bold flavor into one quick and easy recipe. Sicilian in origin, this sun-dried tomato pesto makes a delicious pasta sauce, panini spread, condiment for eggs, and more.
Servings 8
Calories 230kcal
Ingredients
- ½ cup whole raw almonds
- 1 8-ounce jar oil-packed sun-dried tomatoes reserve the oil
- 1 cup fresh basil leaves fairly well-packed
- ½ cup grated Pecorino Romano or Parmesan
- 2 cloves garlic roughly chopped
- 2 teaspoons balsamic vinegar
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 5-6 Tablespoons extra-virgin olive oil see note
Instructions
- Heat oven to 325°F. Add whole almonds to an ungreased sheet pan and roast for 10-12 minutes, or until they've turned a slightly deeper golden-brown and have become fragrant. Immediately transfer them to a plate or bowl to cool.
- Drain the sun-dried tomatoes and pour the oil from the jar through a strainer into a liquid measuring cup. Add enough olive oil to amount to the ⅔ cup line.
- Add roasted almonds, drained sun-dried tomatoes, basil, Pecorino, garlic, balsamic vinegar, paprika, salt, and pepper to the bowl of a food processor (minimum 7-cup capacity). Process until everything is in small bits, stopping to carefully scrape down the sides of the bowl as needed.
- With the motor running, drizzle oil through the pour spout and process until smooth. Add a little extra oil if you'd like a thinner consistency.
Notes
Oil: Sun-dried tomatoes are jarred in olive oil, which is infused with delicious flavor. Drain the jar oil into a measuring cup (I've gotten anywhere between 4 - 6 Tablespoons) and add enough additional olive oil to get up to the two-thirds cup line. The amount you'll need will vary.
Yield: This recipe yields roughly 15 ounces of prepared pesto rosso, enough to generously coat one pound of pasta.
Serving Suggestions: Beyond pasta sauce, this sun-dried tomato pesto is great to spread on a sandwich, dollop over eggs, in soup, or on pizza, spread on salmon before baking, and more.
Freezing Instructions: Add pesto to a zip-top freezer bag, flatten and press out all excess air, and seal. Freeze for 3-4 months, thawing in refrigerator before use.
Nutrition
Calories: 230kcal | Carbohydrates: 3.7g | Protein: 3g | Fat: 23.9g | Saturated Fat: 3.6g | Cholesterol: 3mg | Sodium: 153mg | Potassium: 56mg | Fiber: 1.3g | Sugar: 1.3g | Calcium: 54mg | Iron: 1mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
