Pesto Rosso

Homemade pesto rosso with sundried tomatoes, walnuts and garlic.

Photo by Rosa G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

pints

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/2

    cups (7 oz or 200 g) sun-dried tomatoes (not in oil and packed in the cup)

  • 1 1/4

    cups (4 oz or 125 g) grated Grana Padano

  • 1

    cup walnut halves (3.5 oz or 100 g) walnuts, finely chopped (about 3/4 cup finely chopped)

  • 2-4

    large garlic cloves, finely chopped or minced

  • 1 1/2

    cups (375 ml or 300 g) extra virgin olive oil

  • salt and pepper, to taste

Directions

1.Stack 3 or 4 sun-dried tomatoes on top of each other and slice them lengthwise. Then slice them perpendicular to get smaller pieces. Place in a large bowl and repeat for remainder of tomatoes. 2.Add the rest of the ingredients except for salt and pepper and toss well together. Using an immersion blender (a blender or food processor can also be used), purée for several minutes until it looks even and consistent in texture. Season with salt and pepper, if necessary. 3.Store in a jar (or jars), pour a thin film of oil on top to prevent it from molding, cover tightly with lid. Keeps well for 3-4 months in the fridge. 4.Serving: Spread on bread or crackers, toss with hot or cold pasta, or use it as a substitute for pizza sauce.

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