Sun-Kissed Pesto Rosso – Your Italian Flavor Explosion
Dive into the world of Italian flavors with this homemade Pesto Rosso. It's incredibly versatile and perfect for enhancing pasta, bread, or salads. An easy recipe that will delight your palate!
Preparation
10 min.
Cook / Bake
0 min.
Servings
4
Calories
480 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 200 gsun-dried tomatoes in oil, drained
- 50 gParmesan cheese(freshly grated)Milch
- 30 gpine nuts(lightly toasted)
- 2 clovesgarlic
- 100 mlextra virgin olive oil
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
- tbspfresh basil leaves(optional)
Instructions
Drain the sun-dried tomatoes, reserving a little of the oil if you like a richer flavor. Roughly chop the garlic cloves.
In a food processor, combine the drained sun-dried tomatoes, grated Parmesan cheese, toasted pine nuts, and chopped garlic.
Pulse the ingredients a few times until they are roughly chopped. Then, with the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. It should be a thick, somewhat chunky paste.
Season the pesto with salt and freshly ground black pepper to taste. If using, add the fresh basil leaves and pulse briefly until just combined.
Transfer the Pesto Rosso to a clean jar. You can drizzle a thin layer of olive oil on top before sealing to help preserve freshness. Store in the refrigerator.
💡 Tipp
Varianten
- For a spicier kick, add a pinch of red pepper flakes to the food processor.
- Try adding roasted bell peppers instead of some of the sun-dried tomatoes for a different flavor profile.
Ersatz & Alternativen
- If pine nuts are unavailable, you can substitute with walnuts or almonds for a slightly different, but still delicious, flavor.
- For a dairy-free version, omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Aufbewahrung
Store the Pesto Rosso in an airtight container in the refrigerator for up to one week. Drizzle a thin layer of olive oil on top before sealing to help preserve freshness.
Einfrieren
Pesto Rosso freezes beautifully! Transfer it to an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator or add directly to hot pasta.
Nutrition per serving
Calories
480 kcal
Protein
12 g
Carbohydrates
15 g
Fat
42 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/sun-kissed-pesto-rosso-your-italian-flavor-explosion