Pesto Rosso (Sun-dried Tomato Pesto)
This quick pesto rosso or red pesto recipe is a bold sauce that’s easy to make. It’s made with sun-dried tomatoes, which deliver loads of flavor in every spoonful.
Equipment
- Immersion Blender or Food Processor
Ingredients
Pesto Sauce
- 3 oz dry-packed sun-dried tomatoes rehydrated (See notes)
- 8 oz oil-packed sun-dried tomatoes
- 1 medium roma tomato chopped
- ½ cup pine nuts about 2 oz (See notes for substitutes)
- 4 large basil leaves torn
- 4-6 garlic cloves peeled and chopped
- ¼ cup vegan parmesan or nutritional yeast
- 4 tablespoons extra virgin olive oil or more if needed
- Salt and pepper to taste
Instructions
- Remove the sun-dried tomatoes from the soaking liquid and oil and roughly chop. Reserve the liquid.3 oz dry-packed sun-dried tomatoes, 8 oz oil-packed sun-dried tomatoes
- Add the sun-dried tomatoes and chopped fresh tomato to a tall cup and blend with an immersion blender until smooth.1 medium roma tomato
- Add the oil, 3 tablespoons of the soaking liquid, garlic, pine nuts, basil, and vegan parmesan or nutritional yeast. Season to taste. Blend for 30 seconds or until smooth. Add more oil or soaking liquid if needed.½ cup pine nuts, 4 large basil leaves, 4-6 garlic cloves, ¼ cup vegan parmesan, 4 tablespoons extra virgin olive oil, Salt and pepper
- If using a countertop blender or food processor, add all the ingredients and blend until smooth.
- Serve with cooked pasta.
Notes
- To rehydrate sun-dried tomatoes, place them in a heatproof bowl. Pour in enough hot water to cover them completely. Let them soak for 30 minutes. They’ll be good to go when they’re fork-tender.
- Alternatively, microwave for 2 minutes, covered with water.
- Other nuts that can be used include pecans, walnuts or cashews.
- Nut-free alternatives: Sunflower seeds and pumpkin seeds.
- This recipe makes enough pesto sauce for two to three pounds of pasta.