Pesto Rosso with Fresh Tomatoes Recipe
Pesto Rosso with Fresh Tomatoes
Flavors of Italy
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

This is not a traditional pesto, but rather a variation that contains no cheese (perfect for those with cheese allergies). It's fresh, summery and delicious!

Try it as an hors d'oeuvre, spread on toasted baguette rounds, instead of bruschetta.

- 200 g (7 oz.) fresh firm tomatoes
- 10 sundried tomatoes in oil
- 2 cloves of garlic
- 1 bunch of fresh basil
- 100 g (3 1/2 oz.) pine nuts
- 3 Tbsp. olive oil
- salt and freshly ground pepper
  1. Plunge the whole tomatoes into boiling water for about 2 minutes; drain and cool to lukewarm.
  2. Peel the tomatoes and remove the stem end. Chop coarsely and set aside.
  3. Drain the sundried tomatoes and chop. Peel the garlic. Wash the basil and remove the stems.
  4. Place all the ingredients except the oil in the bowl of a food processor; process first to grind all the ingredients.
  5. Gradually add the olive oil while continuing to blend on high speed. 
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