Description
A vibrant and flavorful sun-dried tomato pesto, also known as Pesto Rosso, made with toasted cashews, fresh basil, garlic, and a tangy balsamic vinegar base. This versatile spread combines the rich umami of sun-dried tomatoes with aromatic herbs and a subtle kick of cayenne pepper, perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
Sun-Dried Tomato Pesto
- 200 g sun-dried tomatoes (packed in oil, oil drained and reserved)
- 100 g cashews
- 30 g fresh basil leaves (washed and dried)
- 2 large garlic cloves (roughly chopped)
- 1 tablespoon balsamic vinegar
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon cayenne pepper or crushed chili (optional)
- ¼ teaspoon sea salt
- 80-120 ml extra virgin olive oil (adjusted with reserved sun-dried tomato oil)
- Pinch cracked black pepper (optional, to taste)
Instructions
- Drain sundried tomatoes and measure oil: Drain the sun-dried tomatoes and carefully reserve the oil. You will need approximately 120 ml (½ cup) of oil in total. To reach this volume, supplement with extra virgin olive oil if necessary. Mix both oils in a jug and set aside.
- Toast the cashews: Heat a pan on medium-high and toss the cashews for a few minutes until they become golden brown and aromatic. Remove from the heat and let them cool for about 5 minutes to preserve their crunch and flavor.
- Blend ingredients: In a food processor or high-speed blender, combine the drained sun-dried tomatoes, toasted cashews, fresh basil leaves, roughly chopped garlic, balsamic vinegar, nutritional yeast (if using), cayenne pepper or crushed chili (if using), and sea salt. Pulse until the mixture breaks down into a chunky paste, stopping occasionally to scrape down the sides with a rubber spatula for even blending.
- Add the oil: Slowly drizzle the prepared oil mixture into the blender while continuing to blend. This helps emulsify the pesto, creating a uniform texture that is smooth yet retains some small chunks for desirable texture.
- Store the pesto: Transfer the finished pesto into a clean, sealed jar or airtight container. To help preserve freshness and prevent oxidation, pour a thin layer of olive oil on the surface of the pesto before sealing. Refrigerate and consume within 1 week for the best flavor.
Notes
- Note 1: Reserve the oil from the sun-dried tomatoes as it imparts additional flavor and can reduce the amount of olive oil needed.
- Note 2: Adjust the cayenne pepper or crushed chili amount according to your preferred spice level or omit if sensitive to spice.
- Use nutritional yeast for a cheesy, umami flavor that keeps the pesto vegan-friendly.
- Ensure fresh basil leaves are washed and thoroughly dried to avoid excess moisture affecting the texture.
- Store pesto in a sealed container with a top layer of olive oil to extend shelf life and maintain color.
