Pesto Rosso with Sun-Dried Tomatoes, Walnuts and Garlic Recipe

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1 vote | 771 views

This is great with any type of pasta or it can be used a spread. This recipe makes a good amount but lasts for a long time in the fridge, when covered with a thin film of oil.

Prep time:
Servings: 1 pint


Cost per recipe $2.63 view details
  • 1 1/2 cups (7 oz or 200 g) sun-dried tomatoes (not in oil and packed in the cup)
  • 1 1/4 cups (4 oz or 125 g) grated Grana Padano
  • 1 cup walnut halves (3.5 oz or 100 g) walnuts, finely chopped (about 3/4 cup finely chopped)
  • 2-4 large garlic cloves, finely chopped or minced
  • 1 1/2 cups (375 ml or 300 g) extra virgin olive oil
  • salt and pepper, to taste


  1. Stack 3 or 4 sun-dried tomatoes on top of each other and slice them lengthwise. Then slice them perpendicular to get smaller pieces. Place in a large bowl and repeat for remainder of tomatoes.
  2. Add the rest of the ingredients except for salt and pepper and toss well together. Using an immersion blender (a blender or food processor can also be used), purée for several minutes until it looks even and consistent in texture. Season with salt and pepper, if necessary.
  3. Store in a jar (or jars), pour a thin film of oil on top to prevent it from molding, cover tightly with lid. Keeps well for 3-4 months in the fridge.
  4. Serving: Spread on bread or crackers, toss with hot or cold pasta, or use it as a substitute for pizza sauce.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 60g
Calories 356  
Calories from Fat 288 81%
Total Fat 34.37g 43%
Saturated Fat 3.23g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 264mg 8%
Total Carbs 9.81g 3%
Dietary Fiber 3.7g 12%
Sugars 1.45g 1%
Protein 8.52g 14%
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