Sundried Tomato Red Pesto (Pesto Rosso)
Sundried Tomato Red Pesto recipe or Pesto Rosso is a lovely deep flavored condiment that can also be added to pasta for a gorgeous dinner. It brightens up any meat being served as a side or made right into the entree but stuffing or making a sauce. Plus a whole lot of other wonderful uses.
Servings: 1 cup
Calories: 99kcal
Equipment
Ingredients
- 1 cup sundried tomatoes in oil drained but keep the oil
- ½ cup grated parmesan cheese
- ⅓ cup oil from the tomatoes note 1
- ¼ cup pine nuts note 2
- olive oil
- salt and pepper to taste
Instructions
- Blend the tomatoes, pine nuts, parmesan, and the first oil in a food processor until smooth.
- Add more olive oil until the desired consistency is reached, about ¼ to ⅓ cup (see note 3).
- Add salt and pepper to taste and keep covered in the fridge (see note 4).
Notes
Note 1: If you don’t have tomatoes in oil substitute with olive oil.
Note 2: To deepen the flavor you can roast the pine nuts. Put them into a pan and slowly roast them until golden brown. Don’t use extra oil for the pan. Stay close to the pan and keep stirring. The first 60-90 seconds it will look like nothing happens but then browning starts very quick and the nuts can burn very fast.
Note 3: The amount of oil depends on how fluid you like your pesto and what you want to use it for. Add a bit more for a pasta sauce and a bit less to use as a spread or stuffing.
Note 4: If you always keep the pesto covered with olive oil it will last very long because the oil acts as a cover and doesn’t let any air touch the ingredients.
Nutrition
Serving: 1Tbsp. | Calories: 99kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 94mg | Fiber: 1g