How to made red pesto with sun-dried tomatoes

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are more affordable while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami flavor.

Toast the almonds for a few minutes to enhance their flavor.

Chop the garlic cloves in full for easier blending.

Add the toasted almonds and garlic to the food processor and blend until they form a coarse mixture.

Add the sun-dried tomatoes to the mixture and blend until combined, noting that some oil from the tomatoes is okay.

Roughly chop a handful of basil by hand and add it to the mixture.

Add the blended almond and garlic mixture to the sun-dried tomatoes and basil.

Add grated parmesan cheese to the mixture.

Slowly drizzle in extra virgin olive oil, adding more if the mixture is too dry.

Season with a pinch of salt and a little black pepper.

Mix all ingredients together until well combined, using a spoon if necessary.

Add a little more extra virgin olive oil to achieve a smoother consistency if desired.

Transfer the red pesto to a container, ensuring the top is covered with olive oil to help preserve it in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens