Do you ever find yourself torn between choosing a tomato-based pasta sauce and a pesto sauce? I certainly do, and the thing is . . . they are both so uniquely delicious that sometimes it’s really difficult to make a choice between them. I can be really indecisive when it comes to food because I just love all of it so much.
What if I told you that you didn’t have to choose between tomato sauce or pesto? Pesto rosso, or sundried tomato pesto, contains all of the wonderful ingredients in pesto PLUS sundried tomatoes. Let me tell you, this stuff is amazing and can really open your eyes to a whole new pesto world. As soon as you try this, you’ll probably start concocting all sorts of different pestos in your mind. At least that’s what I did. New pesto recipes are definitely on the way!
By the way, you can serve pesto rosso on anything from pasta and gnocchi to bread to sandwiches to grilled meat – and everything in between!
1 8 oz. jar of sundried tomatoes, undrained – use the oil!
½ c. fresh basil leaves
⅓ c. grated Parmesan cheese
¼ c. pine nuts or almonds
½ c. olive oil
2 cloves of garlic
½ tsp. red pepper flakes
Salt and pepper
Combine all ingredients in a food processor and process until it reaches your desired smoothness (some people like chunkier pesto, some like smooth). Season with salt and pepper.