Sun Dried Tomato Pesto {Red Pesto}
Whip up flavorful homemade pesto in minutes using just a few ingredients. This herby Italian sauce is with anything from shellfish to pasta.
Servings 4
Calories 55
Equipment
- Food Processor
Ingredients
- 8 oz sun-dried tomatoes packed in oil, undrained
- 1 roasted red pepper (from a jar of whole roasted red peppers)
- 3 garlic cloves
- ½ cup fresh basil leaves well packed
- ¼ cup fresh parsley leaves well packed
- ½ cup freshly grated Parmesan cheese
- olive oil as needed
- salt and pepper to taste
Instructions
- Blend the sun-dried tomatoes along with their oil, roasted red peppers, garlic, basil, parsley, and Parmesan cheese in a food processor and blend until it forms a thick paste adding extra olive oil until smooth. Taste for seasoning and add salt and pepper as needed
Notes
- Wash the herbs well. You don’t want any grit in your pesto. Dry well before using.
- For a lighter flavor, cut the amount of basil and add extra parsley instead.
- When choosing sundried tomatoes and red roasted peppers, choose varieties without herbs or spices added to them, so you don’t affect the flavors in the recipe.
- Some Parmesan cheese is quite salty, so taste before adding seasoning.
- For a more traditional pesto, add pine nuts or walnuts before blending (½ cup will do).
Nutrition
Calories: 55 | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 203mg | Potassium: 50mg | Vitamin A: 570IU | Vitamin C: 6.2mg | Calcium: 163mg | Iron: 0.4mg