Best Sun-Dried Tomato Pesto
Sun-dried tomato pesto is versatile, and the perfect balance between tanginess and sweetness. Also known as Pesto Rosso, it’s made from sun-dried tomatoes, olives, parmesan cheese, and pine nuts, garlic, and olive oil. Toss into pasta, spread on a sandwich, serve on a charcuterie board, or on top of meat or fish!
Servings: 5 servings
Ingredients
- 1 cup sun-dried tomatoes in olive oil drained and roughly chopped
- ½ cup pitted green olives preferably frescatrano or castelvetrano olives
- ½ cup pitted Kalamata olives
- ½ cup grated Parmigiano-Reggiano cheese or regular parmesan cheese
- ½ cup basil packed
- ½ lemon juiced
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil
- 2 garlic cloves peeled
- 2 anchovy fillets optional but recommended
Instructions
- Toast pine nuts in the oven at 350℉ for 5 minutes.
- Add all tapenade ingredients to a food processor, starting with half the olive oil. Blend to desired smoothness. Add the rest of the olive oil if needed. I like my tapenade almost smooth with a slight bite to it!
- Serve at room temperature, cold or warm.
Video
Notes
- Mix into pasta, on a charcuterie board, “bruschetta” style, or on a sandwich or panini. More serving suggestions in the blog post above.
- Makes roughly 1 cup of pesto which is enough for a pound of pasta or 4-6 people on a charcuterie board.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 9g | Protein: 6g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 642mg | Potassium: 438mg | Fiber: 3g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 1mg