Sun-Dried Tomato Pesto (Pesto Rosso)

Name: Sun-Dried Tomato Pesto (Pesto Rosso)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup sun-dried tomatoes ((see note below)); 1/3 cup almonds ((unsalted, dry roasted)); 2-3 cloves garlic; 1 tablespoon fresh rosemary leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 1/2 teaspoon crushed red pepper flakes (, optional); 3/4 to 1 cup extra virgin olive oil

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stripedspatula.com

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Author : Amanda Biddle

Ingredients

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1 cup sun-dried tomatoes ((see note below))1/3 cup almonds ((unsalted, dry roasted))2-3 cloves garlic1 tablespoon fresh rosemary leaves1/2 teaspoon kosher salt1/4 teaspoon cracked black pepper1/2 teaspoon crushed red pepper flakes (, optional)3/4 to 1 cup extra virgin olive oil

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Instructions

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Step 1

Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.

Step 2

Store, covered, in the refrigerator, for 5-7 days.

Step 3

Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.