Pesto Rosso (Sun-dried Tomato Pesto) Recipe
This vibrant and flavorful Pesto Rosso, or Sun-dried Tomato Pesto, combines the rich tang of sundried tomatoes with toasted cashews, fresh basil, and a hint of garlic. Perfect as a spread, dip, or pasta sauce, this easy-to-make pesto uses olive oil to create a luscious texture and a touch of balsamic vinegar for added depth. Optional nutritional yeast and cayenne pepper add a cheesy undertone and a subtle kick, making this a versatile and exciting condiment.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup (about 250 ml) of pesto
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pesto Rosso Ingredients
- 200 g (1 ¾ cups) sundried tomatoes (packed in oil), oil drained and reserved
- 100 g (¾ cup) cashews
- 30 g (¾ cup) fresh basil leaves, washed and dried
- 2 large garlic cloves, roughly chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon cayenne pepper or crushed chili (optional)
- ¼ teaspoon sea salt
- 80-120 ml (⅓-½ cup) extra virgin olive oil (adjusted with reserved sundried tomato oil)
- Pinch cracked black pepper (optional, to taste)
Instructions
- Drain sundried tomatoes and measure oil: Drain the sundried tomatoes from the oil, reserving the oil carefully. Measure approximately 120 ml (½ cup) of oil in total; use the reserved sundried tomato oil to reach this quantity and top up with extra virgin olive oil if necessary. Whisk the combined oil and set aside.
- Toast the cashews: Heat a dry pan over medium heat and toss the cashews for a few minutes until they are golden brown and fragrant. Remove from heat and let them cool for about 5 minutes to enhance their nutty flavor.
- Blend the ingredients: In a food processor or high-speed blender, combine the drained sundried tomatoes, toasted cashews, fresh basil leaves, roughly chopped garlic, balsamic vinegar, nutritional yeast (if using), cayenne pepper (if using), and sea salt. Pulse the mixture until it breaks down into a chunky paste, scraping down the sides with a rubber spatula as needed to ensure even blending.
- Add oil and emulsify: With the blender running on low speed, slowly drizzle in the prepared oil mixture until the pesto emulsifies. The final texture should be uniform but retain some chunkiness for texture and interest.
- Store and preserve: Transfer the pesto rosso to a clean, airtight jar or container. Pour a thin layer of olive oil on top to create a seal that prevents air exposure. Seal the container tightly and refrigerate. The pesto will keep well for up to 1 week.
Notes
- Sundried Tomatoes: Be sure to reserve the oil from the sundried tomatoes. This flavorful oil is used to replace a portion of the olive oil to enhance the pesto’s richness.
- Cayenne Pepper: Adjust the cayenne pepper amount to your preferred heat level, or omit it altogether if you prefer a milder pesto.
- Storage Tip: Always keep a layer of oil on the surface of the pesto to minimize oxidation and preserve freshness longer.
