Pesto Rosso
Pesto rosso is a rich Italian red pesto made with sun-dried tomatoes, almonds, Parmesan, garlic, olive oil, and balsamic vinegar. Toss it with pasta, spread it on crostini, or spoon it over chicken and vegetables.
Ingredients
- 1 cup sun dried tomatoes
- 1 cup extra virgin olive oil
- ½ cup unsalted almonds
- ¼ cup parmesan cheese
- 3 cloves garlic
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Combine the ingredients. Add the sun-dried tomatoes, olive oil, almonds, Parmesan, garlic, balsamic vinegar, salt, pepper, and red pepper flakes to a food processor.
- Blend until smooth. Process until the pesto is mostly smooth, scraping down the sides as needed. This may take 2–3 minutes, especially if using whole almonds.
- Adjust the texture. If the pesto is too thick, stream in more olive oil or a splash of warm water until it reaches your desired consistency.
- Serve or store. Toss with pasta and reserved pasta water, spread on crostini, or spoon over chicken, fish, roasted vegetables, or sandwiches.
Notes
- If using sun dried tomatoes in olive oil, add ½ cup of oil and then add more as needed.
- For pasta: Toss this pesto with 12 ounces hot pasta and ½-1 cup reserved pasta water until glossy and saucy.
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