Description
This Sun-Dried Tomato Pesto (Pesto Rosso) is made with sweet sun-dried tomatoes, fresh basil, garlic, pepitas (green pumpkin seeds), fresh lemon juice, extra virgin olive oil, and freshly grated Parmigiano-Reggiano.
Ingredients
Units
Scale
- 1 cup oil-packed sun-dried tomatoes
- 1 cup fresh basil
- 1-2 garlic cloves, peeled and chopped
- 1/4 cup roasted salted pepitas (green pumpkin seeds)
- 1/4 cup extra virgin olive oil, plus more as needed
- 1 tablespoon fresh lemon juice
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
Instructions
- In a food processor, add the sun-dried tomatoes, basil, garlic, and pepitas. Process the mixture while drizzling in the extra virgin olive oil until smooth. Scrape down the sides as needed.
- Add the parmesan cheese and fresh lemon juice and pulse 2 to 4 times to combine. Or you can gently stir in the cheese and lemon juice until combined. Taste and adjust with more lemon juice, salt, black pepper, or olive oil as needed. Use as desired.
Notes
- How to use sun-dried tomato pesto with pasta: Cook your favorite pasta noodle to al dente according to the package instructions. About 1 minute before the pasta is done cooking, reserve 1 cup of the pasta cooking water. Toss the cooked pasta with the pesto, adding a little of the reserved pasta cooking water until your desired consistency is reached. I use about ½ cup of reserved pasta water for 1 pound of penne.
- How to store: Leftover pesto can be stored in an airtight container in the fridge for up to 1 week.
- How to freeze: You can freeze pesto for up to 6 months. Add it to a freezer-safe bag or freeze it in an ice cube tray, then pop out the ice cubes and store in a freezer-safe bag. Let the pesto thaw in the fridge overnight, then use as desired.
- Pepita subsitute: Use walnuts, cashews, pine nuts, pistachios, or sunflower seeds.
- Basil substitute: Use baby spinach or arugula.
- Make this vegan / dairy free: Omit the cheese or add a little nutritional yeast if desired.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 58g
- Calories: 253
- Sugar: 5.3g
- Sodium: 278g
- Fat: 21g
- Saturated Fat: 4.4g
- Unsaturated Fat: 11.9g
- Trans Fat: 0.1g
- Carbohydrates: 11.1g
- Fiber: 2.3g
- Protein: 7.9g
- Cholesterol: 11mg