Soy-Free Red Pesto Sauce
Elevate your pasta night with this vibrant and flavorful Soy-Free Red Pesto Sauce! Crafted without soy, this homemade red pesto gets its bold taste from sun-dried tomatoes, roasted red peppers, and fresh basil, perfectly balanced with the nutty richness of pine nuts and Parmesan cheese. Toasted pine nuts add an irresistible depth, while a splash of lemon juice brightens the sauce. Made in just 15 minutes with a food processor, this easy-to-make condiment is ideal for tossing with your favorite pasta, slathering on sandwiches, or using as a dip. Free from soy and packed with wholesome Mediterranean flavors, this recipe is a must-try for foodies seeking a versatile and delicious addition to their meals!
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Recipe Information
Ingredients
- 1 cup Sun-dried tomatoes packed in oil
- 2 large Roasted red peppers
- 0.5 cup Pine nuts
- 2 large Garlic cloves
- 1 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
- 0.5 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by draining the sun-dried tomatoes from their oil, reserving about 1 tablespoon of the oil for extra flavor.
Rough chop the roasted red peppers and set them aside.
In a small skillet over medium heat, lightly toast the pine nuts for 3-4 minutes, stirring frequently until golden brown and aromatic. Remove from heat and let cool.
In a food processor, combine the sun-dried tomatoes, reserved oil, roasted red peppers, garlic, and toasted pine nuts. Blend until the mixture is coarsely chopped.
Add the fresh basil leaves and Parmesan cheese to the food processor. Pulse a few times to incorporate.
With the food processor running, slowly add the extra virgin olive oil until the sauce comes together into a smooth consistency.
Add the lemon juice, salt, and black pepper. Pulse again to blend thoroughly. Taste and adjust seasoning if necessary.
Transfer the red pesto sauce into a jar or container and store in the refrigerator until ready to use. It can be stored in an airtight container for up to one week.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 34.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4647 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
