For approx. 800 ml
|300 g||dried tomatoes|
|300 ml||Extra virgin olive oil|
|3||Garlic cloves, pressed|
|100 g||Parmesan, freshly grated|
|100 g||chopped almonds|
Place the sun-dried tomatoes in a container, add the olive oil and puree with the blender.
Stir in the parmesan, almonds and pressed garlic cloves. Season to taste with salt.
Serve the pesto rosso with pasta, on toasted white bread as a side dish or antipasti.
In a well-closed canned glass and covered with a little olive oil, the pesto can be kept in the fridge for several weeks.