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Sun Dried Tomato Pesto

Julie Wunder
This Sun Dried Tomato Pesto recipe (known as Pesto Rosso) is a bright, vibrant, and tasty homemade pesto sauce that gets its rich red color from sun-dried tomatoes.  This 6-ingredient, 10-minute recipe is a flavor explosion that's surprisingly easy to make at home.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine American
Servings 8
Calories 219 kcal

Ingredients
  

Instructions
 

  • Add the sun dried tomatoes, pine nuts, peeled garlic cloves, basil, and parmesan cheese, and olive oil to the food processor.
  • Blend for several minutes until the pesto is well combined. Occasionally stop the processor and scrape the sides down to make sure it's all mixed in
  • Add salt to taste.
  • Serve immediately or store in an airtight container in the fridge until ready to use.

Notes

Storage & Leftovers

Leftover sun-dried tomato pesto can be kept in an airtight container in the fridge for up to five days.  If desired, you can put a thin layer of olive oil on top of the pesto to help prevent oxidizing of the basil.
 

Freezing

If you need longer-term storage for your pesto, freezing it is a great option.  After making the pesto, put it in ice cube trays and freeze.  Once the pesto is frozen, remove the cubes from the trays and store them in a freezer bag or airtight container.  When you need pesto, just pop out one cube and defrost it and use it.  You can keep frozen pesto for up to three months.

Nutrition

Calories: 219kcalCarbohydrates: 9gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 115mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 6mgCalcium: 94mgIron: 2mg
Keyword Sun Dried Tomato Pesto
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