Sun-Dried Tomato Pesto, also knows as Pesto Rosso, is a bold pesto made with sun-dried tomatoes, parmesan cheese, nuts, basil, garlic, olive oil, and some crushed red pepper flakes.
Combine all of the ingredients in a blender or a food processor. (Including the oil from the sun-dried tomatoes.)
Pulse several times to begin to blend. Scrape sides of the blender and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended.
Notes
Storing: Store Sun-Dried Tomato Pesto in an airtight glass jar in the refrigerator. Keep it refrigerated for up to 10 days and remember to always use a clean spoon to scoop some out when needed.
Freezing: you can easily freeze this pesto in small portion or in one batch: Small portions: use ice cube trays and divide finished pesto rosso among the cups. Drizzle a small amount of olive oil over the top of each cup. Freeze for 2-3 hours until it’s completely frozen (set a timer) and then transfer the pesto cubes into a freezer zip-lock bag. Label and place back in the freezer. Freeze for up to 2–3 months. (I find that smaller portions get frost-bite sooner. People also tend to open and close the bag more, which contributes to the shorter shelf life.) Larger portions: transfer either 1/2 cup or 1 cup portions of pesto into freezer zip-lock bags. Get all the air out and seal each bag. Label and freeze for up to 4 months.