Pesto Rosso Ingredients
Italian for “red pesto”, pesto rosso is generally made with sun-dried tomatoes and a mix of fresh herbs and seasonings. This version includes:
Sun-dried tomatoes – You can use just the dried tomatoes or the version packed in oil (see recipe notes).Raw cashews – These add some texture and mild flavor. You can substitute almonds or walnuts if desired.Fresh parsley and garlic – To add to the rich and fresh flavor.Seasonings – Seasoned simply with salt, pepper and red pepper flakes. The red pepper is optional and see the recipe notes about salt.Lemon juice – Adds some tangy acid to balance out the pesto.Olive oil – Mild flavored extra virgin olive oil is best, see the recipe notes if you’re using sun-dried tomatoes packed in oil.
Storing sun-dried tomato pesto
This pesto can be stored in an airtight container in the fridge for up to a full week. This recipe also freezes well (for up to 6 months) using either of these options:
Simply freeze the whole batch (or leftovers in a jar, container or zip-top bag). Set the pesto in the refrigerator for a day to thaw before using. You can also spoon it into ice cube trays. Once frozen, pop the cubes out and place them in a container or zip-top bag. You now have individual portions of pesto you can pull out whenever you need them.
Your turn to try this delicious pesto
You won’t regret making this easy pesto packed with so much flavor. You’ll make it over and over and find different ways to use this versatile sauce. If you make this recipe, let us know how it goes by leaving a rating and review below. Take a pic to share on Instagram and tag us @realsimplegood, we love to see what you’re cooking!
