Pesto Rosso (Sundried Tomato Pesto)
A delicious variation of pesto, Pesto Rosso uses dried tomatoes in oil thickened with almonds and a touch of herbs and spice. It's a great spread, sauce, dip or dressing for pastas and more.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 8 servings
- ½ cup sun dried tomatoes in oil
- ½ cup extra virgin olive oil
- ¼ cup almonds
- ¼ cup parmesan cheese
- ¼ teaspoon chili flakes
- 1 tablespoon rosemary chopped
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon pepper
In a food processor combine all ingredients, except the olive oil.
Pulse for about 10 seconds until everything becomes finely chopped.
Turn the food processor on and slowly stream in the olive oil. This will help emulsify the pesto and keep it from separating.
Pour pesto into serving dish and use immediately or put in a mason jar and store in the fridge up to 1 week.