Pesto Rosso with Sun-Dried Tomatoes, Walnuts and Garlic Recipe
by For the Love of Italian Cooking
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.
Avg. 5/51 vote
Prep time:
Italian
Servings:1 pint
Ingredients
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
Directions
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.