This week we are going to continue the pesto theme with a recipe for a delicious sun dried tomato pesto, or pesto rosso.
Red pesto or “pesto rosso” is a delicious alternative to the more common green version. Traditional pesto or pesto alla genovese, is a harmoniously combination of fresh basil, pecorino romano, pine nuts and extra virgin olive oil. Red pesto however, or pesto rosso in Italian, enjoys the addition of sun-dried tomatoes.
Every time we hear “tomato sauce” we think of Italian food, if you say “pizza” we picture a round crust with mozzarella and tomato sauce. A thing is clear — we love Italian food and tomatoes have an important role in the Italian cuisine.
This delicious and full of flavors pesto can be spread on homemade bread, pasta dishes, panini or just for dipping.
- 1 cup sun-dried tomatoes
- 100 g pine nuts
- 1 cup fresh basil
- 1cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon chili flakes
- 2 cloves of garlic
- 1/2 cup Pecorino Romano
Step 1: Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped.
Step 2: Stop the food processor and scrape the sides of the bowl once or twice.
Step 3: If it’s too thick add more olive oil.
Step 4: Pour the pesto into a jar in the refrigerator for 5-7 days.