Red Pesto
A vibrant, bold pesto variation made with sun-dried tomatoes, nuts, and Parmesan. Perfect for pasta, sandwiches, or as a flavor-packed dip.
Ingredients
- 1 cup oil-packed sun-dried tomatoes (drained)
- ¼ cup pine nuts or walnuts
- 2 garlic cloves
- ½ cup fresh basil leaves
- ¼ cup grated Parmesan (or nutritional yeast for vegan)
- ¼ cup extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Blend Dry Ingredients: Pulse tomatoes, nuts, and garlic in food processor until coarse.Add Herbs & Cheese: Add basil and Parmesan, pulse 5 times.Emulsify: With processor running, slowly drizzle in olive oil until smooth.Season: Add lemon juice, salt, and pepper. Adjust to taste.
Notes
- Store in airtight container with olive oil layer for up to 2 weeks
- Thicken with breadcrumbs or thin with pasta water as needed
- For spicy version, add ½ tsp red pepper flakes