Red Pesto Condiment

Ingredients

• 150 g sun-dried tomatoes (packed in oil, drained)
• 75 g roasted red bell peppers
• 16.5 g toasted almond flakes (16-17g)
• 16.5 g toasted pine nuts (16-17g)
• 50 g parmesan cheese (grated)
• 2 garlic (cloves)
• 0.5 tsp red pepper flakes (optional, for heat)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 125 ml olive oil (more if needed)
• 1 tbsp balsamic vinegar (or lemon juice)

Steps

1. 1

   In a food processor, combine the drained sun-dried tomatoes, roasted red peppers, toasted almond flakes, toasted pine nuts, grated parmesan cheese, and garlic cloves.

2. 2

   Blend the mixture until all ingredients are finely chopped and well combined.

3. 3

   Add the red pepper flakes (if using), salt, and black pepper, then pulse the food processor a few times to incorporate the seasonings.

4. 4

   With the food processor running on a low setting, slowly drizzle in the 125ml of olive oil and the balsamic vinegar (or lemon juice).

5. 5

   Continue blending until the pesto reaches a smooth consistency. If you prefer a creamier texture, add a little more olive oil.

6. 6

   Taste the pesto and adjust the seasoning as needed. If the mixture is too thick for your preference, add a splash of pasta water or more olive oil to thin it out.

Notes

Storage Information: The pesto will be ok for 1 week stored in an airtight jar in the fridge. The nutrition data provided in the source (870 calories for 435g) appears to be an error or per 100g estimate, as the calculated ingredients total significantly higher; use the per-ingredient breakdown for accuracy.

Nutrition per serving

• pesto
• condiment
• sauce
• vegetarian
• no-cook
• gluten-free
• dip