Pesto Rosso

recipe courtesy The Foodie Physician


-1.5 ounces chopped almonds (about 1/3 cup)
-½ cup sundried tomatoes
-1 clove garlic, chopped
-¼ teaspoon red pepper flakes
-6 leaves fresh basil
-1 teaspoon balsamic vinegar
-5 ounces cherry or grape tomatoes
-¼ extra virgin olive oil
-2 tablespoon grated Parmigiano Reggiano cheese


-Place the almonds, sundried tomatoes, garlic, red pepper flakes and basil in a food processor. Pulse until the ingredients are finely chopped.   
-Add the vinegar and tomatoes and pulse again until the tomatoes are finely chopped.  With the food processor running, add the oil in a steady stream until a thick, slightly chunky paste forms.  Do not over process. 
– Stop the food processor and scrape down the sides.  Then, add the cheese and process again until just combined. 
– Store in an airtight container in the fridge.    

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