Pesto Rosso (Red Pesto Sauce)
Pesto rosso is a bold, savory sun-dried tomato pesto that comes together quickly and adds instant flavor to pasta, sandwiches, and grilled dishes.
Equipment
- measuring spoons
- measuring cups
- food processor
- microplane
Ingredients
- 8.5 ounces sun-dried tomatoes in oil
- 2 ounces feta cheese crumbles
- 1/4 cup pine nuts
- 1/2 teaspoons kosher salt
- 2 cloves garlic, grated
Instructions
- Pour 8.5 oz of sun-dried tomatoes and the oil that they are packed in into the bowl of a food processor. Next, add the remaining ingredients: 2 oz feta crumbles, 1/4 cup pine nuts, 1/2 tsp kosher salt, and 2 grated garlic cloves.
- Process until ingredients are combined and smooth. Note: this will be a thick pesto. If you want to thin it out, you can add more olive oil!
Notes
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes give the best flavor and texture. If yours are very dry, soak them in hot water for 5 minutes and drain well before using.
- Texture control: For a thicker pesto rosso, use less olive oil; for a looser, more pasta-friendly sauce, add an extra tablespoon or two while blending.
- Storage: Pesto rosso keeps well in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface or cover with a thin layer of olive oil to prevent browning.
Nutrition Facts
Serving: 1tablespoonCalories: 48kcalCarbohydrates: 7.5gProtein: 2.1gFat: 1.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.3gSodium: 71.1mgFiber: 1.8gSugar: 3.6g
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