Red Pesto

Name: Red Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 150 g sun-dried tomatoes packed in oil; 10 g sun-dried tomato oil (From the jar); 75 g roasted red bell peppers; 16.5 g toasted almond flakes (Source gives a range of 16–17 g.); 16.5 g toasted pine nuts (Source gives a range of 16–17 g.); 50 g grated Parmesan cheese; 2 cloves garlic; 0.5 tsp red pepper flakes (Optional, for heat); 0.5 tsp salt; 0.25 tsp black pepper; 150 ml olive oil (More if needed); 1 tbsp balsamic vinegar (Or lemon juice)

Shared by TermlessPoet48 on SeeMeCook

A rich, savory pesto made with sun-dried tomatoes, roasted red peppers, toasted nuts, Parmesan, and olive oil. Blend it smooth for a creamy condiment, adjusting the texture with a little pasta water or more oil if needed.

1 servings5 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

150 g sun-dried tomatoes packed in oil
10 g sun-dried tomato oil (From the jar)
75 g roasted red bell peppers
16.5 g toasted almond flakes (Source gives a range of 16–17 g.)
16.5 g toasted pine nuts (Source gives a range of 16–17 g.)
50 g grated Parmesan cheese
2 cloves garlic
0.5 tsp red pepper flakes (Optional, for heat)
0.5 tsp salt
0.25 tsp black pepper
150 ml olive oil (More if needed)
1 tbsp balsamic vinegar (Or lemon juice)

Steps

1
Put the sun-dried tomatoes, roasted red peppers, almond flakes, pine nuts, parmesan, oil from the sundried tomato jar and garlic in a food processor. Blend until finely chopped.
2
Add the red pepper flakes, salt, and black pepper. Pulse a few times to mix.
3
With the food processor running, slowly drizzle in the olive oil and balsamic vinegar (or lemon juice). Blend until smooth.
4
Add more olive oil if needed to reach a creamy consistency.
5
Taste and adjust the seasoning. If the pesto is too thick, add a splash of pasta water or more olive oil.

Notes

Store in an airtight jar in the refrigerator for up to 1 week. The recipe states a yield of approximately 435 g. Nutrition shown in the source is per 435 g serving: 870 calories, 77 g fat, 27 g carbohydrate, 7 g fiber, and 24 g protein; it does not reconcile with the stated ingredient quantities.