Thursday, April 10, 2014

Time-Out: Pesto Rosso with Sundried Tomatoes

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Pesto Rosso, or red pesto, is a very common variation on traditional Genovese pesto - you know, the green one with the basil, pine nuts, garlic, and cheese.  But since there isn't a ton of basil out yet, I wanted to show you a different side of pesto.  Maybe it's slightly complex and brooding older brother.We used sundried tomatoes because, well, I had them.

And also because I had them recently in a dish at a restaurant and realized how much I love that flavor.  It's funny how, when you're a blogger (or even if you're just adventurous in the kitchen like sister K), you are so focused on trying new and different things that you often pass up the things you once loved most and served in and on everything.  Practically everything. And, this pesto made me dream of Italy.  As you know, because we have yet to plan a vacation for ourselves, I've become obsessed with pretty much any place that isn't New York.

It's not even just Europe - I dream about the West Coast, Mexico, you name it...I've been researching it.  How John puts up with it all is beyond me.  I'm lucky he's so easygoing!  He is convinced that because we're going on a massive family vacation to Alaska this summer, that should be our vacation.  I appreciate his frugalness but am also looking forward to a vacation just for us but if that doesn't happen, we can look on the bright side and think that our budget for our 2015 vacation just doubled, right?  Italy, here we come!
Pesto Rosso with Sundried Tomatoes
Serves:  6 (2 cups pesto)
8-10 sundried tomatoes packed in oil
4 tablespoons basil
2 cloves garlic
2 tablespoons Parmesan cheese
1 tablespoon almonds
4 tablespoons sundried tomato oil

In a strong food processor, add sundried tomatoes, basil, garlic, Parmesan cheese, and almonds.  Process until almonds are barely visible and sundried tomatoes are chunky but broken down, 1-2 minutes.  Continue to process and slowly pour in the sundried tomato oil.  Process an additional minute, until the mixture is emulsified.  Store in a jar for up to 1 week.

We like it over pasta or even as a base for our pizzas!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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