Pesto Rosso

Name: Pesto Rosso
Prep time: 15 min
Total time: 15 min
Yield: 1.5
Ingredients: 1 cup sun-dried tomatoes in oil, drained, such as Fratepietro; 1/2 cup slivered almonds, lightly roasted; 1 tablespoon packed sliced chili peppers in oil, drained, such as Bio Orto; 1/2 cup chopped basil leaves, packed; 2/3 cup olive oil; 3/4 cup freshly grated Parmesan cheese

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This red pesto hits all the flavor notes that create a perfect condiment: sweet, spicy, and savory all at once. Use this versatile sauce on crostini with ricotta, dolloped on steak or chicken, served with grilled or roasted veggies, and of course - tossed with pasta (just add pasta water and more cheese). You’ll want to make this game-changing pesto on repeat.

Pesto Rosso

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Calories

2261

Author:

Giadzy

Ingredients

1 cup sun-dried tomatoes in oil, drained, such as Fratepietro

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1/2 cup slivered almonds, lightly roasted
1 tablespoon packed sliced chili peppers in oil, drained, such as Bio Orto

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1/2 cup chopped basil leaves, packed
2/3 cup olive oil

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3/4 cup freshly grated Parmesan cheese

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Instructions

In the bowl of a food processor combine the tomatoes, almonds, and peppers and puree until chopped but chunky. Add the basil and oil and puree until almost smooth. There should still be some texture. Spoon the pesto into a bowl and stir in the parmesan cheese. Use as desired.