Here is a very simple little recipe: you just have to replace basil from classic green pesto « alla genovese » with sun dried tomatoes.

You can have it with pasta, the classic way, or spread it on toasts.

In a jar and covered with olive oil, you can keep it for several weeks in the fridge.

Makes 1 1/2 cup of red pesto

• 1 cup of sun dried tomatoes
• 1/4 cup of pine nuts
• 4 tbsp of grated parmesan cheese
• 4 tbsp of sun dried tomatoes oil
• 4 tbsp of good quality olive oil

Mix all the ingredients in a food processor until you get a smooth and even paste.

Pour in a sterilized jar. Cover with a thin layer of olive oil and keep in the fridge.