Hearing “pesto,” most people tend to think of basil pesto (Pesto alla Genovese). Pesto Rosso (literally, “Red Pesto”) is a Sicilian variation that starts with sun-dried tomatoes. It has a rich red hue and a deep, sweet, tangy flavor. Like all pestos, sun-dried tomato pesto recipes also vary by region and cook. The sauce typically calls for almonds instead of the pine nuts used in basil pesto. Some cooks add basil, while others complement the tomatoes with other herbs, like rosemary. Serve this hearty, unique sauce with pasta or as a delicious spread with bread or crackers.
prep time 10 min
ingredients
- 200g dry-packed or oil-packed sun-dried tomatoes
- 100g unsalted almonds
- 120 ml extra virgin olive oil
- 80g grated Parmesan cheese
- handful of fresh basil leaves
- 2 garlic cloves
- coarse salt to taste
1. Roast the almonds in a pan without oil for a few minutes.
2. 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. You can also use a hand blender.
3. Store, covered, in the refrigerator, for 5-7 days.
4. Serve tossed with pasta, spread onto crostini or crusty bread, 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. When refrigerating, cover the pesto with oil. Pesto rosso also freezes well.