How to Make Sicilian Red Pesto, and Jar your own Sundried Tomatoes

Two pesto, a jar of tomatoes in olive oil, And a series of ideas on how to use them.

I’ve been making both these pestos in my tiny café kitchen in France, to serve as a tapa - usually slathered on focaccia with some Grilled Marinated Zucchini on top, and generically calling it pesto rouge.
Funnily enough, I had archived this very Sicilian recipe away in the back of my head until I found out about the French’s obsession with tomates sec…