Ingredients:
1 cup sun-dried tomatoes (packed in oil, drained)
1/4 cup almonds (or pine nuts)
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 tbsp red wine vinegar (optional)
Salt and pepper to taste
Instructions:
1. Prepare the ingredients:
If your sun-dried tomatoes are not already soft, soak them in warm water for about 10 minutes, then drain.
2. Blend the pesto:
In a food processor, combine the sun-dried tomatoes, almonds (or pine nuts), garlic, fresh basil leaves, and Parmesan cheese.
Pulse a few times until the mixture is roughly chopped.
3. Add the oil and vinegar:
With the food processor running, slowly add the olive oil in a steady stream until the mixture becomes smooth and well-blended.
If desired, add red wine vinegar for a bit of acidity.
4. Season:
Taste and adjust the seasoning with salt and pepper as needed.
5. Serve:
Toss the pesto rosso with cooked pasta, use as a spread for sandwiches, or serve as a dip for bread.
