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Pesto Rosso with a Kick
Author: Jackie
  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
  • 1 tablespoon chopped chipotle pepper in adobo sauce (optional)
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/3 cup toasted pine nuts
  • 1/3 cup olive oil
  1. In a food processor combine all ingredients including the oil from the jar of sun dried tomatoes.
  2. Process on high until mixture is smooth.
  3. Serve over pasta, grilled vegetables, flat bread or anything your heart desires.
  4. Store in an airtight container for up to 3 weeks or freeze for up to 3 months.