Sun-dried Tomato Pesto (Pesto Rosso)
Discover the bold, savory flavors of this Sun-DriedTomato Pesto Recipe or Pesto Rosso. You’ll master this recipe in minutes and learn ways to use it on everything from pastato paninis.
Servings: 16 Tablespoons or 1 Cup
Ingredients
- 4 ounces jarred sun-dried tomatoes packed in oil
- 2 Tablespoons fresh basil chopped
- 2 Tablespoons fresh Italian parsley chopped
- 1 Tablespoon fresh garlic crushed
- ¼ cup pine nuts
- 3 Tablespoons onion chopped
- ¼ cup balsamic vinegar use a good quality balsamic
- 1 Tablespoon tomato paste
- ⅓ cup canned crushed tomatoes
- ¼ cup red wine
- ½ cup olive oil. Note: use the oil the sun-dried tomatoes are packed in and round out with additional extra virgin olive oil.
- ½ cup grated Parmesan cheese.
Instructions
- Place sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion in the bowl of a food processor, blend until well blended. Scrape down the sides of the bowl and add vinegar, tomato paste, crushed tomatoes, and red wine. Process until the mixture is smooth.
- With processor running, slowly drizzle in the oil from the sun-dried tomato jar, adding enough oil to bring the total to about ½ cup until mixture is smooth. Stir in the Parmesan cheese. Taste and season with salt. Eat immediately, store in an airtight container in the fridge, or freeze individual servings in ice cube trays or on a baking sheet for later use.