For a deeper flavor, toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant. If the pesto is too thick, add more olive oil, one tablespoon at a time, until desired consistency is reached. Store red pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays and transfer to a freezer bag once frozen.
Red Pesto Sauce
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS9
Unlock vibrant Mediterranean flavors with this simple yet stunning red pesto. Sun-dried tomatoes create a sweet and savory base, perfectly complemented by fresh basil, nutty pine nuts, and a bright citrusy finish. This versatile sauce elevates pasta dishes, sandwiches, and appetizers with ease.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol9 mg
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Fiber1 g
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Protein7 g
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Saturated Fat5 g
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Sodium210 mg
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Sugar0 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine basil leaves, sun-dried tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic in a food processor. (2 minutes)
02
StepProcess until a smooth paste forms, scraping down the sides as needed. (3-5 minutes)
03
StepStir in lemon juice and season with salt and black pepper to taste. (1 minute)
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RECIPE REVIEWS
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Please Rate
Ryan Gleason
Jun 26, 2025Freezing it in ice cube trays is a great idea! I always make too much.
Lisa Maggio
Jun 26, 2025The toasting pine nuts is a game changer!
Emerson Sawayn
Jun 26, 2025I added a pinch of red pepper flakes and it was the perfect amount of spice.
Mae Prosacco
Jun 26, 2025I didn't have fresh basil, so I used frozen, and it still came out great!
Alexandrea Senger
Jun 17, 2025This recipe is fantastic! So much better than store-bought pesto.