Pesto Rosso (Red Pesto)

Prep	Cook	Total	Makes
10 Min	10 Min	20 Min	2½ Cups

Ingredients

• 8 ounces Sun-dried tomatoes in oil
• 3/4 cup Olive Oil, use oil from the sun-dried tomatoes plus as much olive oil as needed to make 3/4 cup
• 1/2 cup Parmesan Cheese
• 1/4 cup Walnuts
• 3 cloves Garlic
• ¼ teaspoon Kosher salt
• Small pinch of Red pepper flakes

Instructions

1. Heat a small skillet over medium-high heat and add the walnuts. Shake them in the skillet continuously for 1-2 minutes as you toast them. Once they are lightly toasted remove from the heat and set aside.
2. Use a fork to remove the sun-dried tomatoes from the oil and place them in the bowl of your food processor.
3. Pour the oil in a measuring cup and add additional olive oil to it (if needed) to make it ¾ cup of oil. Set aside.
4. Add the Parmesan cheese, toasted walnuts, garlic, salt and red pepper flakes to the food processor.
5. Lock the lid in place and turn on the food processor. As the motor is running begin slowly pouring the oil in. You can pause the food processor during this process and scrape the sides down before resuming until you reach a rough texture, not smooth but without large chunks of tomato.
6. Add the pesto to a dish, eat with bread or crackers, or store in the refrigerator for up to 1 week.

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Storage

• Refrigerator
  • Store in air tight container for 1-2 weeks
• Freezer
  1. Divide up proportions into freezer bags or freezer-safe containers
  2. Store for 3-6 months
• Thawing
  • Overnight in the fridge

Link to recipe