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+ servings
pesto rosso in a bowl with a spoon
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5 from 1 vote

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
Total Time5 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8 servings
Author: Sara Ayesh

Equipment

  • 1 Food Processor

Ingredients

  • 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

Instructions

  • 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.