Ingredients
Sun-Dried Tomato Pesto Ingredients
- 1 8.5 ounce jar sun-dried tomatoes packed in oil (or 1 cup dry packed sun dried tomatoes)
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 1 cup basil leaves
- 1/4 cup pine nuts
- 1/3 cup extra virgin olive oil (up to 1/2 cup)
- 1/2 cup parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Prepare Ingredients: Begin by gathering all the ingredients. If using dry packed sun-dried tomatoes, rehydrate them in warm water until softened. Otherwise, use the jarred sun-dried tomatoes with their oil for extra flavor.
- Process Base Ingredients: In a food processor, combine the sun-dried tomatoes along with their oil, garlic cloves, kosher salt, basil leaves, and pine nuts. Pulse or process until the mixture is finely chopped but not completely smooth to retain some texture.
- Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Adjust the amount of oil between 1/3 to 1/2 cup depending on the desired thickness.
- Add Cheese and Lemon Juice: Add the parmesan cheese and lemon juice to the processor, then pulse a few times just to combine evenly without over-processing.
- Store or Serve: Transfer the pesto rosso to an airtight container and store it in the refrigerator for up to one week or freeze for longer storage. Use it as a flavorful garnish, sauce for pasta or proteins, or spread on crostini for a savory appetizer.
Notes
- You can substitute pine nuts with walnuts or almonds if desired.
- Adjust the garlic quantity to taste; more garlic will add pungency.
- If you prefer a smoother pesto, process longer, but be careful not to overblend.
- Adding lemon juice brightens the flavor and helps preserve the pesto’s vibrant color.
- The pesto can be used immediately or allow the flavors to meld in the refrigerator for a few hours before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
