Sundried-Tomato Pesto Recipe (Pesto Rosso)
Pesto Rosso is a deliciously different alternative to a Basil Pesto recipe. This rich, red condiment is just what you need to add some flavour to your meal!
Servings: 12 people
Calories: 115kcal
Ingredients
- 1/3 cup almonds or toasted walnuts, see notes
- 3/4 cup sun dried tomatoes in oil
- 1 clove garlic finely minced
- zest and juice of half a lemon
- 1/2-1 teaspoon red chill flakes to taste
- 1/2 cup extra virgin olive oil
- salt flakes and black pepper to season
Instructions
CONVENTIONAL METHOD
- Place all the ingredients into a food processor and blend until smooth. Season with salt and pepper.
THERMAL METHOD
- Place all the ingredients into the mixer; chop 3 sec/speed 7. Scrape down the sides of the bowl and repeat until smooth. Season with salt and pepper.
Notes
Swap the almonds for toasted walnuts, macadamias or cashews. For a nut-free option, you can substitute pepitas, sunflower seeds or toasted hemp seeds.
This recipe makes approximately 4 serves. The actual number of servings will depend on your preferred portion sizes. It is very rich so you may prefer smaller serves.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
Store in an airtight container in the fridge for 2-3 days. Alternatively, you can store any leftover Pesto Rosso in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Nutrition
Serving: 1serve | Calories: 115kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg | Magnesium: 22mg | Net Carbs: 1g