Classic Pesto Rosso (Sun-dried Tomato Pesto With Almonds)
A classic pesto sauce with sun-dried tomatoes, almonds, garlic, basil, parmesan and olive oil. Fast and simple. Makes approx 2 cups.
Servings 18
Calories 90kcal
Ingredients
- 1 cup sun-dried tomato strips (packed in oil) oil drained and reserved
- ½ cup almonds unsalted
- 50 g fresh parmesan
- 1-2 garlic cloves cores removed
- ½ cup basil leaves firmly packed
- fresh lemon juice to taste
- salt and pepper to taste
- extra olive oil as needed
Instructions
- Place sun-dried tomato strips (1 cup), almonds (½ cup), parmesan (50g), garlic (1-2 cloves, cores removed) and basil (½ cup - firmly packed) into a food processor.
- Process until finely chopped, then add ¼ cup of the reserved sun-dried tomato oil (making up the difference with olive oil if needed) and continue to process until the desired consistency, adding more oil as needed.
- Add lemon juice and salt and pepper to taste.
- Store pesto in an airtight container in the fridge with a layer of oil on top to keep it fresh.
Notes
- Some recipes call for grated parmesan in pesto but I like to use a block of fresh parmesan and just cut off a chunk and toss it in and process - grated parmesan! Plus there is no additives you sometimes find in pre-grated, packaged cheese.
- Don't throw away the oil that the sun-dried tomatoes is packed in when you drain them. We use this oil later in the red pesto for a double duty flavour hit. If you don't have enough of the tomato oil you can top it up with olive oil.
- I remove the core or "germ" in the center of each garlic clove before using them for this recipe. This will give you a more mellow, smooth tasting garlic flavour in your pesto.
Nutrition
Calories: 90kcal