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.