This Sun-Dried Tomato Pesto Recipe (also know as "Pesto Rosso") combines the traditional pesto flavors of basil, garlic and Parmesan cheese with the sweet and savory flavor of sun dried tomatoes. Stir it in to your favorite pasta, use it as a simple topping for chicken or fish, or even a quick dip on a charcuterie board!
1/2cupgrated Parmesan cheesefresh Parmesan or Parmigiano Reggiano works best
2-3large garlic cloves
2tsplemon juice
1tsphoney
1tspkosher salt + more to taste
1/4cupextra-virgin olive oil
red pepper flakes, to taste (optional)
Instructions
In a food processor, add sun-dried tomatoes, basil leaves, Parmesan cheese, garlic, lemon juice, honey, salt, and a pinch of red pepper flakes (if using). Pulse 3-4 times until ingredients are finely chopped. Scrape down the sides of the food processor.
With the food processor running, add olive oil and blend 10-15 seconds more until everything is well-combined. Taste. Season with a bit more salt, if needed. If the pesto seems too thick, add a bit more oil and blend until you reach your desired consistency.
Store sun-dried tomato pesto in an airtight container in the fridge for 4-6 days. See freezing instructions below.
Notes
Freezing Instructions:This pesto can be frozen in an airtight freezer container or zip-top freezer bag for 2-3 months. You can also freeze smaller portions in ice cube trays for 3-4 hours or until frozen. Then, transfer these smaller portions to a zip-top freezer bag.Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator