Sun Dried Tomato Pesto with Pistachio Nuts

Pesto can be prepared with so many different ingredients—try this “pesto rosso” with pasta or as a topping for pizza, crostini or sandwiches

Prep Time: 15 minutes   

WHAT YOU NEED:

¾ cup drained oil-packed sun dried tomatoes

½ cup roughly chopped unsalted shelled pistachio nuts, toasted lightly if desired

2 cloves garlic

3 - 4 Tbsp. fresh rosemary leaves

½ tsp. salt (or to taste)

½ tsp. dried red pepper flakes (peperoncino)

½ - ¾ cup olive oil

1/3 cup grated Parmesan cheese (see Tips for freezing pesto)

MAKING IT:

In a food processor bowl, combine all ingredients EXCEPT half the nuts and the cheese (these are added at the end). Pulse on low to start blending ingredients. Process on low speed until pesto is desired texture and consistency, scraping down the bowl once or twice (add more olive oil with processor running, a tablespoon at a time, if pesto seems too thick).  

By hand, stir in reserved nuts (this gives pesto some nice crunch!) and cheese. NOTE: if freezing pesto, do not add cheese now. 

Place pesto in one or several small containers with lids. Store covered in the refrigerator for up to 1 week or freeze for up to 12 months (see Tips for freezing below). Makes about 1½ cups.

NUTRITION:

Nutrition Information per serving (2 Tbsp.): 140 Calories; 13g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 5mg Chol; 160mg Sodium; 3g Total Carb; (1g Fiber; 1g Total Sugars; 0g Added Sugars); 2g Protein; 10% DV Vitamin C

TIPS:

Pesto rosso (and any kind of pesto) freezes well; if freezing, omit cheese when processing and add at serving time. When selecting extra virgin olive oil for pesto, get the good stuff!