Sun-Dried Tomato Pesto (Pesto Rosso)

This vibrant, boldly flavored Italian-inspired pesto swaps basil for sun-dried tomatoes, creating a rich, tangy, and slightly sweet sauce perfect for pasta, sandwiches, dips, and more!

Ingredients

• 1 cup (150g) oil-packed sun-dried tomatoes, drained (reserve 2 tbsp oil)

• 1/3 cup (30g) grated Parmesan cheese

• 1/4 cup (35g) toasted pine nuts (or walnuts/almonds)

• 2 garlic cloves, roughly chopped

• 1/4 cup fresh basil leaves (or parsley)

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional, for heat)

• 1/4 cup extra-virgin olive oil (plus more as needed)

• 1 tbsp lemon juice

• Salt & black pepper, to taste

Instructions

1. Blitz the Base

   • In a food processor, pulse sun-dried tomatoes, Parmesan, nuts, garlic, basil, oregano, and red pepper flakes until finely chopped.

2. Emulsify

   • With the processor running, drizzle in olive oil + reserved sun-dried tomato oil until smooth.

   • Add lemon juice, then season with salt & pepper.

   • For a looser consistency, add 1-2 tbsp warm water.

3. Serve or Store

   • Toss with hot pasta (thin with pasta water as needed).

   • Spread on sandwiches, bruschetta, or pizza.

   • Mix into mayo or yogurt for a dip.

   • Refrigerate in a jar up to 1 week or freeze 3 months.

Flavor Boosters

🧀 Creamy version: Stir in 2 tbsp ricotta or mascarpone.
🌿 Herb twist: Add 1 tbsp fresh rosemary or thyme.
🍋 Zingy kick: Add 1 tsp grated lemon zest.

Bold, versatile, and packed with umami! 🍅✨