Pesto Rosso (Sun-Dried Tomato Pesto)
A nice change from traditional green pesto, Pesto Rosso (red pesto) uses tomatoes along with heart healthy almonds.
Servings: 24 (makes 1 ½ cups)
Calories: 86kcal
Equipment
Ingredients
- 1 cup sun-dried tomatoes in oil*
- ⅓ cup whole roasted almonds (unsalted), toasted*
- 2 cloves garlic
- ⅛-1/4 teaspoon red pepper flakes
- ½ cup fresh basil
- ¼ cup grated Parmigiano Reggiano or Grana Padano cheese
- 1 teaspoon balsamic vinegar
- ¾ cup extra virgin olive oil
Instructions
- Place all the ingredients in a food processor and process until the ingredients are finely chopped. If needed, stop and scrape down the sides of the bowl with a spatula.
- Toss pesto rosso with pasta or serve on crostini. Try it in my Red Pesto (Pesto Rosso) Pasta with Eggplant.
- Store pesto rosso in an airtight jar in the refrigerator for up to 1 week.
Notes
- I tested this recipe using sun-dried tomatoes packed in oil. If using dry-packed sun-dried tomatoes, you may need to use more olive oil to achieve the proper consistency.
- Toast the almonds in a toaster oven for a few minutes to intensify their flavor.
Nutrition
Serving: 1 tablespoon | Calories: 86kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg