Red Pesto

Red Pesto


Cover the surface with olive oil and this mixture will keep in the refrigerator for 3 weeks or a month.

  • 2


  • Very easy


  • Prep time


  • 2 cloves garlic
  • 1 cup sun-dried tomatoes in oil, drained, chopped
  • 1/4 cup pine nuts
  • 1 cup olive oil
  • 1 cup basil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup shredded Parmesan


1. Peel the garlic. Place all ingredients in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds.

2. Using a spatula, scrape down the sides of the bowl and bring mixture to the center. Mix again for 10 seconds or until desired consistency is reached.

3. Cover and store in the refrigerator for up to 1 week. Serve with crackers or pasta.