Sun-Dried Tomato Pesto

Red pesto or pesto rosso is made with sun-dried tomatoes. This version of homemade basil pesto sauce is savory, rich, and versatile! See notes for alternatives to pine nuts.

Course Condiment, Sauce, Sauces and Dressings

Cuisine Italian, Italian American

Keyword Homemade Pesto, Pesto Rosso, Red Pesto, Sun-Dried Tomato Pesto, Walnut Pesto

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 185kcal

Author Cara Harbstreet

Equipment

food processor or blender

Ingredients

2 cups basil loosely packed
½ cup walnut halves or pieces
½ cup olive oil
10 sun-dried tomatoes packed in oil
2-3 cloves garlic
1 tbsp lemon juice
3 tbsp parmesan cheese grated or shredded
1-2 tsp red pepper flakes optional
⅛ tsp salt and black pepper or to taste

Instructions

Wash and dry the fresh basil leaves, removing any thick stems. Add them to the bowl of a food processor.
Add the walnuts with the basil, along with the sun-dried tomatoes, garlic cloves, lemon juice, parmesan cheese, salt, pepper, and red pepper flakes (if using). Pulse several times, or until the mixture is crumbly and somewhat uniform in size.
Once combined, run the food processor on low speed. Slowly add the olive oil through the spout. Pause to scrape the sides as needed.
Adjust flavor as needed to suit your taste preferences. Serve with your favorite recipe or transfer to an airtight container to store until needed in the refrigerator or freezer.

Notes

Option to replace the walnuts with pine nuts for a more traditional version of pesto rosso (sun-dried tomato pesto).

May also use pecans or a nut or seed of your choice.

Nutrition