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Pesto Rosso

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 410

Equipment

  • Mortar and pestle. (or a food processor)
  • Knife and cutting board

Ingredients

  • 7 oz sun-dried tomatoes
  • 2 garlic cloves cut in quarters
  • 1 bunch of fresh basil washed and leaves separated
  • ½ cup freshly grated parmesan cheese
  • ¼ roasted unsalted almonds
  • 3 ½ oz extra virgin olive oil EVOO
  • 1 sprig rosemary

Instructions

  • Assemble and measure all ingredients.
  • Finely chop the almonds. Place the almonds and garlic cloves in the mortar and pound until creamy.
  • Add rosemary, basil, and black pepper. Smash until blended in.
  • Sprinkle in the parmesan cheese. Slowly pour in the EVOO as you pound the mixture until it has turned into a beautiful pesto sauce.
  • Pour into a jar and cover with a layer of EVOO to store in the fridge for up to 1 week or in the freezer for up to 4 months.
  • Enjoy on toast, with pasta or pizza, on meats, fish, or even in salad dressings!

Video

Nutrition

Calories: 410kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 9mg | Sodium: 254mg | Potassium: 1739mg | Fiber: 6g | Sugar: 19g | Vitamin A: 638IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 5mg