What we love about pesto rosso
- 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.
Here’s what you’ll need to make it
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- Sun dried tomatoes
- Walnuts
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make sun dried tomato pesto
Combine all the ingredients in a food processor. Blend all the ingredients until they are smooth. Toss with pasta or store in an airtight container in the refrigerator.
Everything you need to know about this recipe
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!
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Pesto Rosso
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
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