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Red Pesto

This pesto variation trades the greens for flavourful tomatoes. Add it to a pasta dish or use as a simple dip.

Yield:

40 servings (1.1 l)

Difficulty:

Easy

Total Time:

15 Minutes

Size:

2.0 Litre Container

INGREDIENTS

40 (400 g) sun-dried tomatoes, oil packed, drained
20 (200 g) cherry tomatoes
1⅓ cup (200 g) ricotta cheese
20 (5 g) capers
20 (100 g) Kalamata olives
¾ cup (200 ml) extra virgin olive oil, plus 1 tablespoon
½ teaspoon salt, optional

DIRECTIONS

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to variable 7, using the tamper to press ingredients toward the blades. Blend for approximately 15 seconds

Chef's Notes

This Italian version suggests leaving the pesto on the chunkier side versus blending it smooth. Adjust blend time according to your liking. Use up leftover tomatoes or switch out ingredients you have on hand to create this simple dish.

Nutrition Information

Serving Size 1 serving (22 g)
Amount Per Servings
Calories 90
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 85 mg
Total Carbohydrate 6 g
Dietary Fibre 1 g
Sugars 4 g
Protein 2 g

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