Homemade Sun-Dried Tomato Pesto

Atsuko

July 15, 2024

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Atsuko

Founder of @Umami Sans Frontières

Pesto rosso di pomodori secchi is a rich and flavorful Italian sauce made with sun-dried tomatoes, nuts, Parmesan, garlic, and olive oil. When I visited Florence, I learned from a local shop how to use sun-dried tomatoes, which inspired me to create this vibrant red pesto. Its deep umami richness makes it perfect for pasta, spreading on bread, or adding a Mediterranean twist to your favorite dishes. Easy to make and bursting with flavor, this sun-dried tomato pesto will become a staple in your kitchen!

Expense

💵 💵

Preparation

20 mins

Baking time

Rest time

Ingredients

Cooking time: Approximately 20 minutes

Ingredients:

160g of Dried Tomatoes
2 teaspoons of White Wine Vinegar
30g of Basil Leaves
1-2 cloves of Garlic
100ml of Olive Oil
50g of Parmesan Cheese
30g of Pine Nuts, Walnuts, Almonds, etc.
Adequate amount of Salt
Appropriate amount of Pepper

How to make it:

1/ Prepare the Sun-Dried Tomatoes: Wash the sun-dried tomatoes under running water.

2/ Soften the Sun-Dried Tomatoes: Bring a pot of water to a boil, then add the vinegar and sun-dried tomatoes. Boil for about 5 minutes, then drain using a colander. Once slightly cooled, pat dry with kitchen paper to remove excess moisture.

3/ Prepare the Basil: Wash the basil leaves and gently pat them dry with kitchen paper or a clean dish towel.
4/ Grate the Parmesan Cheese: Grate the Parmesan cheese. (Skip this step if using pre-grated cheese.)
5/ Toast the Nuts: Lightly toast the pine nuts in a dry frying pan until fragrant.
6/ Blend the Ingredients: In a bowl, combine the sun-dried tomatoes, basil leaves, garlic(adjust the amount to your taste), pine nuts, and olive oil. Blend with a hand blender until smooth.

7/ Adjust the Texture and Seasoning: Add the Parmesan cheese and blend again until even smoother. Taste and adjust with salt and pepper as needed. For a thinner consistency, add more olive oil to achieve your preferred texture.

Sun-dried tomato pestosso in a glass container, knife, wooden board, sun-dried tomatoes, pine nuts and basil leaves — Umami Sans Frontieres Copyrights 2023

⭐️Tips for Making the Best Pesto Rosso⭐️

⭐ Yields About 450g – Perfect for multiple meals!

⭐ Storage Tip – If not using immediately, store in a sterilized jar to keep it fresh.

⭐ Adjust the Texture – This pesto is rich and flavorful but can be a bit thick. To make it smoother, add more olive oil, a splash of pasta water when mixing with pasta, or a little warm water when using as a spread.

⭐ How to Use for Pasta – Mix with olive oil, add a bit of pasta cooking water, or customize it to your liking for the perfect consistency.

⭐ Get Inspired! – Check out delicious pasta recipe”Bacon and Pesto Rosso Pasta” using this pesto with bacon and more!