8 ounces Sun-dried tomatoes in oil 3/4 cup Olive Oil, use oil from the sun-dried tomatoes plus as much olive oil as needed to make 3/4 cup 1/2 cup Parmesan Cheese 1/4 cup Walnuts 3 cloves Garlic ¼ teaspoon Kosher salt Small pinch of Red pepper flakes
Roast nuts. Heat a small skillet over medium-high heat and add the walnuts. Shake them in the skillet continuously for 1-2 minutes as you toast them. Once they are lightly toasted remove from the heat and set aside.
Prepare sun-dried tomatoes. Use a fork to remove the sun-dried tomatoes from the oil and place them in the bowl of your food processor. Pour the oil in a measuring cup and add additional olive oil to it (if needed) to make it ¾ cup of oil. Set aside.
Blend. Lock the lid in place and turn on the food processor. As the motor is running begin slowly pouring the oil in. You can pause the food processor during this process and scrape the sides down before resuming until you reach a rough texture, not smooth but without large chunks of tomato.
WHAT IS THE DIFFERENCE BETWEEN RED PESTO AND BASIL PESTO? The main difference lies in the key ingredients used to prepare each pesto: Basil Pesto: Basil pesto, also known as Pesto alla Genovese, features fresh basil leaves as its star ingredient. It is combined with pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. The result is a vibrant green sauce with a fresh and herbaceous flavor. Red Pesto: Red pesto, or Pesto Rosso, incorporates sun-dried tomatoes as its primary component. It combines sun-dried tomatoes, garlic, nuts, Parmesan cheese, and olive oil. This variation produces a rich red sauce with a sweet yet tangy taste.