
A vibrant and savory twist on classic pesto, this Pesto Rosso features sun-dried tomatoes and toasted pine nuts for a rich, Mediterranean flavor. It is incredibly versatile, perfect for tossing with pasta, spreading on crusty bread, or using as a flavorful dip.
Place the pine nuts in a dry frying pan over medium heat. Toast them for 2-3 minutes, shaking the pan or stirring frequently, until they are golden brown and fragrant. Remove from the heat immediately to prevent burning and set aside to cool slightly.
In a blender or food processor, combine the toasted pine nuts, drained sun-dried tomatoes, grated Parmesan, crushed garlic, lemon juice, and 1/2 tsp of sea salt.
Pour in the extra-virgin olive oil and pulse the mixture until the sauce is mostly smooth but still retains a bit of rustic texture.
If the pesto is too thick, add 2-3 tbsp of cold water and blitz briefly to reach your preferred consistency. Taste and adjust the seasoning with more salt or lemon juice if needed.
Serve immediately or transfer to a clean glass jar. To store, pour a thin layer of olive oil over the top to keep it fresh; it will last in the refrigerator for up to one week.
For a vegan version, replace the Parmesan with 2 tablespoons of nutritional yeast. If you don't have pine nuts, toasted walnuts or slivered almonds make excellent substitutes. Always use high-quality extra-virgin olive oil for the best flavor profile.