Description
A rich and velvety Mediterranean-inspired red pesto made with sun-dried tomatoes, roasted red peppers, garlic, and nuts. Perfect for pasta, sandwiches, or as a dip, and ready in just 10 minutes.
Ingredients
1 cup sun-dried tomatoes (oil-packed, drained)
1 cup roasted red peppers (jarred or homemade)
2 cloves garlic
1/3 cup nuts (pine nuts, almonds, or walnuts)
1/2 cup olive oil
1/4 cup grated Parmesan (or dairy-free alternative)
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes for heat
Instructions
- Add the sun-dried tomatoes, roasted red peppers, garlic, and nuts to a food processor. Pulse until roughly chopped.
- With the motor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
- Stir in the Parmesan, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
- Optional: Mix in a pinch of red pepper flakes for heat.
Notes
Store in an airtight container in the fridge for up to 1 week.
Freeze in small portions for longer storage.
Bring to room temperature before serving; do not reheat directly.
Use as pasta sauce, sandwich spread, veggie dip, or pizza base.
For vegan option, use dairy-free Parmesan or nutritional yeast.
For nut-free version, use sunflower seeds or omit nuts entirely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 tablespoons
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
