Easy Sun-Dried Tomato Pesto (Pesto Rosso)
A rich and flavor-packed sun-dried tomato pesto made in just 10 minutes. Perfect tossed through pasta, spread on toast or stirred through roasted vegetables.
Servings: 4 people (makes a packed cup)
Ingredients
- ⅓ cup pine nuts (optional toasted and cooled first)
- 2 garlic cloves
- 270 gram jar of sun dried tomatoes in oil (or similar size)
- 2 tablespoons oil from the jar
- 3 tablespoons extra virgin olive oil
- 15 grams basil (a handful)
- 30 grams parmesan cheese, finely grated
- 1-2 tablespoons lemon juice
Instructions
- Drain the sun-dried tomatoes, reserving 2 tablespoons of the oil from the jar.
- Add the pine nuts and garlic to a food processor or blender and blitz until finely chopped.
- Add the sun-dried tomatoes along with 2 tablespoons of the reserved oil and 3 tablespoons of extra virgin olive oil. Blend until mostly smooth, scraping down the sides as needed.
- Add the basil leaves and pulse until combined. It won’t be completely smooth, this is a slightly thicker, more textured style of pesto.
- Transfer to a bowl and stir through the grated parmesan and 1 tablespoon of lemon juice.
- Taste and adjust with salt, pepper and extra lemon juice if needed.
- Don’t be tempted to add more oil unless you really want it thinner. This is a thicker style of pesto and, if using as a pasta sauce, it can be loosened with pasta water.
Notes
Sun-dried tomatoes - Use oil-packed sun-dried tomatoes for the best flavor and texture. Jar sizes can vary slightly, anything around 250–300g works well.
Oil - A mix of the oil from the jar and fresh olive oil gives the best result. Using all jar oil can make the pesto too salty and heavy.
Texture - This is a slightly thicker pesto than a classic basil version. It should be thick but spoonable, not a loose sauce.
Adjusting consistency - Avoid adding too much extra oil. When using with pasta, loosen the pesto with pasta water instead for a silky finish.
Nuts - Pine nuts are the most traditional but walnuts, cashews, sunflower or pumpkin seeds can be used as a substitute.
Storage - Store in an airtight container in the fridge for up to 4 days. A thin layer of olive oil on top will help keep it fresh.