Red Tomato Chile and Pine Nut Pesto

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This pesto requires no cooking (other than pasta for serving).  Ingredients include sun-dried tomatoes which provide a deep, rich tomato flavor, pine nuts, garlic, chile flakes and balsamic vinegar.

  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 2 ounces sun-dried tomatoes packed in oil, drained
    • 2 garlic cloves, crushed
    • 2 1/2 tablespoons pine nuts, toasted
    • 1/2 teaspoon crushed
    • red chile flakes
    • 5 tablespoons extra virgin olive oil
    • 1/2 to 2 teaspoons
    • balsamic vinegar
    • black pepper


Add all ingredients except vinegar and pepper in a food processor.  Pulse until the mixture forms a smooth paste.  Scrape into a small bowl and stir in vinegar.  Taste and add pepper to your taste.

The pesto can be stored in a tightly-sealed container, refrigerated for up to 4 days.

To use with pasta
Cook pasta and reserve 1/2 cup pasta water.  Add pasta to pesto in a large bowl and toss.  Add reserved water as needed.

Recipes From - The Gourmet Food And Cooking Resource