Red Pesto

By Kim KUshner —

This recipe is a true essential. Having ready-to-go sauces, dips, and marinades stored in the fridge makes cooking so much quicker because you’re always a step ahead. My friends often remark how amazing it is that I can whip up delicious finger foods and treats in no time when they pop by for a visit. I can’t emphasize enough how easy it is to put together a beautiful platter using ingredients that you already have at home when the showstopper items (like this pesto) are ready and waiting.

Makes one 10 fl oz (300 ml) jar



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12 oil-packed sun-dried tomatoes, drained (oil reserved, if desired)

1 cup (30 g) fresh basil leaves

1 clove garlic

1 chile, stemmed and seeded (optional)

1 Tbsp balsamic vinegar

Kosher salt and freshly ground black pepper

¼ cup (60 ml) extra-virgin olive oil or reserved sun-dried tomato oil



Place the tomatoes, basil, garlic, and chile (if using) in the workbowl of a food processor (a mini food processor works well) and blitz until chopped finely. Add the vinegar, ½ tsp salt, and ¼ tsp pepper, and blitz again until paste is formed. Transfer the paste to a glass jar and stir in the oil. Taste and adjust the seasoning to your liking.


Make-Ahead Tip: Red pesto can be stored in a glass jar with a tight-fitting lid in the fridge for up to 2 weeks.

Can I Freeze It?: Pesto freezes well. I recommend freezing in 1-tsp portions in an ice-cube tray (reserved for savory purposes). Once frozen, store the cubes in a lock-top plastic freezer bag for up to 3 months. Thaw in the fridge overnight or on the counter.

Rochel Lazar