This recipe originally appeared on our sister site: Simply Whisked.
Why we love this sun-dried tomato pesto sauce
Typically pesto sauce uses fresh basil which can get pretty expensive, but the best part of this recipe is that it uses dried spices – cheaper and more convenient.
Since dried spices – especially the rosemary tends to be a bit hard – We soaked the spices some olive oil to soften them up and bring out their flavors. Then we combined them with sun dried tomatoes and other traditional pesto ingredients in a food processor.
The recipe makes enough pesto to toss 1 pound of cooked pasta and coat 4 chicken breasts – about 1 1/2 cups, but of course you can do whatever you want with it.
– Melissa + Theresa
→ More pesto sauce recipes: green veggie pasta with pesto sauce / shrimp pesto pasta / Thai basil pesto / pesto gnocchi
Frequently asked questions
How long does sun-dried tomato pesto last?
Sun dried tomato pesto will last up to a week in the fridge if you keep it properly stored in an airtight container. Just note that when it gets cold it will solidify so you’ll want to warm it back up into a liquid before using or serving.
What is the difference between red and green pesto?
Green pesto is made using basil and red pesto uses tomatoes, peppers, or pimento. They’re both pretty similar but the differences are what make them unique and delicious on different foods.
How do you eat red pesto?
You can use it as a sauce for meats or pasta, and you can also use it as a garnish on the plate. Adding a splash of red color to your dinner dish will certainly add a level of high-class and fun!
More pasta sauce recipes
Pesto Rosso
Save this recipe!
Get this recipe sent to your inbox, plus get new recipes from us every week!
Ingredients
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 1/2 cup sun dried tomatoes
- 1 large clove garlic (peeled)
- 1/4 cup walnuts pieces
- 2 tablespoons vegan parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- In a food processor, combine the remaining ingredients with the ingredients and process until smooth.
Notes
Nutrition
One Comment