This sun dried tomato pesto is a classic Italian sauce or condiment, also called Pesto Rosso. It requires only five minutes of your time, and is an excellent addition to so many of your favorites dishes.
Combine - Add the ingredients to a food processor or blender (except the olive oil) and slowly add the olive oil as you process.
Process until smooth and combined. To do it the old fashioned way, use a mortar and pestle.
Serve - Serve with crostini, (or anywhere you love pesto!) or store in the fridge of freezer as directed.
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Notes
Keep the oil that you drain off from the jar of sundried tomatoes. You can use this for the olive oil required to make the pesto rosso, adding more to reach the desired consistency.
If possible, use fresh minced garlic and fresh grated Parmesan cheese. Those extra steps make all the difference in a simple, uncooked sauce like this one.
Trim the stems of your basil and place in a jar or vase filled with water in a sunny spot to keep it fresh until you make your pesto - it holds so much better than in a container in your fridge!
You can also place it in a bowl at room temperature and cover with a towel, or lightly roll basil into a towel.