Red Pesto Sauce

Great on pasta, yummy on bread, good with spinach...I love this stuff.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more timesSet aside.
  • Combine 1/2 cup of the hot water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add more hot water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
  • Top with the cherry tomatoes.
  • *To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
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RECIPE MADE WITH LOVE BY

@Renee D
Contributor
@Renee D
Contributor
"Great on pasta, yummy on bread, good with spinach...I love this stuff."
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  1. Renee D
    Great on pasta, yummy on bread, good with spinach...I love this stuff.
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