Description
A rich and vibrant red pesto sauce that’s easy to make and perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
- 1 cup sun-dried tomatoes, rehydrated
- 1/2 cup fresh basil leaves
- 1/4 cup walnuts or pine nuts
- 1 clove garlic, peeled
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 50 g grated Parmesan cheese
Instructions
- Hydrate the sun-dried tomatoes in hot water for a few minutes.
- Wash the basil leaves and set aside.
- Peel the garlic clove.
- In a blender, combine the hydrated tomatoes, basil, nuts, garlic, and Parmesan.
- Add a splash of olive oil to assist blending.
- Blend until smooth, adding more olive oil if necessary for consistency.
- Season the mixture with salt and pepper to taste.
- Use immediately or store for later.
Notes
This sauce lasts about a week in the fridge. You can also freeze it in ice cube trays for easy flavor boosts later.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: red pesto, sun-dried tomatoes, easy sauce, Italian recipe, vegetarian