Description
This vibrant Pesto Rosso, or Sun-dried Tomato Pesto, is a flavorful and versatile spread made from sun-dried tomatoes, toasted cashews, fresh basil, and a blend of aromatic ingredients. With a perfect balance of tangy, nutty, and slightly spicy notes, it makes an excellent accompaniment to pasta, sandwiches, or as a dip. Ready in just 15 minutes, this recipe uses a food processor to create a chunky, textured pesto that can be stored in the fridge for up to a week.
Ingredients
Scale
Base Ingredients
- 200 g sun-dried tomatoes (packed in oil, oil drained and reserved)
- 100 g cashews
- 30 g 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/crushed chili (optional)
- ¼ teaspoon sea salt
Oils & Seasoning
- 80-120 ml extra virgin olive oil (adjusted with reserved oil from sun-dried tomatoes to make 120 ml total)
- Pinch cracked black pepper (optional, to taste)
Instructions
- Drain sun-dried tomatoes and measure oil: Drain the sun-dried tomatoes, reserving the oil. Measure out about 120 ml (½ cup) of oil combining reserved oil and extra virgin olive oil in a jug. Set aside this oil mixture.
- Toast the cashews: Heat a pan over medium heat and toss the cashews for a few minutes until they turn golden brown and fragrant. Remove from heat and allow to cool for 5 minutes.
- Blend the ingredients: Add the drained sun-dried tomatoes, toasted cashews, fresh basil leaves, roughly chopped garlic, balsamic vinegar, nutritional yeast (if using), cayenne pepper (if using), and sea salt to a food processor or high-speed blender. Pulse initially to break ingredients down, then continue blending until you get a chunky paste. Scrape down the side of the bowl or blender jar with a rubber spatula as needed.
- Add the oils: While the processor is running, slowly drizzle in the prepared oil mixture until the pesto emulsifies and becomes uniform in texture but still retains some chunkiness and texture.
- Store properly: Transfer the pesto to a clean, airtight jar or container. Pour a thin layer of olive oil over the surface of the pesto to prevent oxidation. Seal the container and refrigerate. It will keep fresh for up to 1 week.
Notes
- Use the oil packed with the sun-dried tomatoes as part of the oil to keep the pesto flavorful and reduce waste.
- Adjust cayenne pepper or crushed chili based on preferred spice level.
- If nutritional yeast is unavailable or undesired, it can be omitted – it adds a cheesy, umami flavor.
- Pesto can be frozen for longer storage; freeze in ice cube trays and then transfer the cubes to a freezer bag.
