Red Pesto (Pesto Rosso)
Red Pesto contains the best of both worlds-sun-dried tomatoes and fresh basil. Its versatility creates an abundance of tasteful memories urging you to come back for more!
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Ingredients
- 8 oz jar of Sun-Dried Tomatoes in oil, drained and oil reserved I used California Sun Dry Mediterranean Blend with Herbs-Julienne Cut
- olive oil
- 1/2 c Pine nuts
- 1 c fresh basil leaves , loosely packed
- 1-1/2 t finely minced fresh garlic
- 1/2 t freshly cracked black pepper
- 1/2 t Kosher salt
- 1/2 c Parmigiano-Reggiano cheese, finely grated
- 1/2 c olive oil- top off reserved oil*, about 1/3 cup, to equal 1/2 cup *contains both sunflower and olive oil
Instructions
- Drain the sun-dried tomatoes into a 1 cup glass measuring cup.( I had about 1/3 cup.) Add enough olive oil to equal 1/2 cup of oil. Set aside.
- Into a food processor, add in layers, the sun-dried tomatoes, pine nuts, Parmigiano-Reggiano cheese, loosely packed basil leaves and minced garlic along with salt and pepper. Pulse until ingredients resemble a thick paste.
- Slowly drizzle in the oil while continuing to pulse until it is well incorporated.
- Add more olive oil if you want a smoother consistency.
- Store in refrigerator when not being used.