Sun-Dried Tomato, Walnut and Macadamia Pesto
How do you make red pesto with sun-dried tomatoes and walnuts?
Blend sun-dried tomatoes, ricotta, Parmesan, macadamias and part of the walnuts in a food processor. Pour in olive oil in a thin stream while blending until the sauce emulsifies. Finish by folding in the remaining knife-chopped walnuts for a crunchy texture and serve with pasta.
Extremely easy and quick to make: in less than 5 minutes we will have a delicious cream that we can use either to spread on our favorite sandwich, on a slice of bread, or as a pesto for pasta. If we use it as pesto, take the amount you need and, when the pasta is ready, drain it while keeping a little cooking water (for example, for 4 people, use 4 tablespoons of pesto and 4 tablespoons of water; adjust if you want it thinner by adding a little more water). Then add the pesto and you will see it magically turn into a delicious cream.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 50 g sun-dried tomatoes
- 140 g ricotta
- 80 g Parmesan cheese
- 40 g walnuts
- 40 g macadamia nuts
- Extra virgin olive oil, as needed
Instructions
Place all the ingredients in the blender, except for 30 g of walnuts, which we will chop with a knife to add to the finished cream.
Start adding the oil little by little and blend until you obtain a cream.
At this point, our pesto is ready. Add the walnuts we chopped earlier and enjoy it with your favorite pasta or as a spread.
Enjoy your meal!
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- 50 g sun-dried tomatoes
- 140 g ricotta
- 80 g Parmesan cheese
- 40 g walnuts
- 40 g macadamia nuts
- Extra virgin olive oil, as needed