Sun-dried Tomato Pesto rosso sauce
An red pesto sauce made with sun-dried tomatoes, basil, garlic, and olive oil that is gluten-free.
Equipment
Ingredients
- 1 cup of sun-dried tomatoes
- 1 big bouquet of basil leaves torn into pieces (1 cup)
- 2 cloves of crushed garlic
- 9 cl of olive oil (1/3 cup)
- pinch of salt and pepper
- 1/2 teaspoon of red pepper flakes (optional)
- 1 soupspoon of crushed pine nuts (optional)
Instructions
- Wash the basil and peel the garlic.
- Remove the sun-dried tomatoes from the oil that they were packed in.
- Crush the sun-dried tomatoes, basil and garlic in a mortar with a pestle until it turns into a purée. (Alternatively, put it into a blender.) `
- In a bowl, mix the crushed sun-dried tomatoes, basil, garlic, and olive oil until you make a smooth sauce.
- Add in the salt, pepper, and (optional) pine nuts, as you mix and whisk.
- Set aside once the pesto rosso sauce is smooth and serve when ready.
Notes
Adjust the olive oil quantity for a thicker sauce, based on personal preference.
Nutrition
Serving: 1gCalories: 371kcalCarbohydrates: 11gProtein: 4gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 30gCholesterol: 2mgSodium: 244mgFiber: 3gSugar: 5g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.