Sun-Dried Tomato Pesto (Pesto Rosso)

Sun-Dried Tomato Pesto (Pesto Rosso)

from stripedspatula.com
10 min

With its vibrant color and deep, lightly-tangy flavor, this Sun-Dried Tomato Pesto is a unique and versatile condiment.  Makes about 1-1/2 cups pesto

Ingredients

  • 1 cup sun-dried tomatoes ((see note below))
  • 1/3 cup almonds ((unsalted, dry roasted))
  • 2-3 cloves garlic
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes (, optional)
  • 3/4 to 1 cup extra virgin olive oil

Directions

  1. 1

    Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.

  2. 2

    Store, covered, in the refrigerator, for 5-7 days. 

  3. 3

    Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.