Pesto Rosso is a colorful and flavorful blend of sun-dried tomatoes, fresh basil, crunchy walnuts, and salty Parmesan cheese. This sun-dried tomato pesto packs a punch of tangy and rich flavor with an incredible depth that can make any dish taste unforgettable!
Pesto rosso, which translates to "red pesto," is sun-dried tomato pesto. It is a delicious variation of traditional pesto Genovese or basil pesto. This simple recipe comes together in less than 5 minutes and adds an incredible pop of flavor and color to any dish.
Sun-dried tomatoes are kissed by the Mediterranean sun and have a concentrated, deliciously sweet, and tangy flavor. Blend those flavor bombs with crunchy toasted walnuts, fresh garlic, basil leaves, a dusting of parmesan cheese, and some fruity olive oil, and you have an incredible red pesto that will win over the pickiest of eaters.
You can make this delicious pesto rosso sauce quickly and easily by blending sun-dried tomatoes with just a few fresh ingredients in a food processor. That's all there is to it! One of my favorite ways to use this pesto is to make this Creamy Tomato Pesto Pasta Recipe.
What Are Sun-Dried Tomatoes?
Sun-dried tomatoes are ripe tomatoes cut, salted, and left outside to dry for a few days. This process makes them extra flavorful and gives them a chewy, delicious texture. They're very popular in Mediterranean cooking, and you can use them in many ways. Add them to your sandwiches, salads, pasta dishes, homemade pizza, and whatever else you like. You'll be amazed at how much they can liven up your cooking!
Fun fact: Italians have been sun-drying tomatoes for centuries to preserve them. This method is especially popular in Italy's warm and sunny southern regions.
Ingredients
- Oil Packed Sun-Dried Tomatoes - Jarred sun-dried tomatoes are easily found at most local grocery stores and are usually packed in oil. Dry-packed sun-dried tomatoes are a great substitute; however, you must add more olive oil to the pesto for a smoother consistency.
- Fresh Basil - This pesto rosso uses lots of fresh basil. Fresh basil is available year-round at most supermarkets.
- Walnuts - Toasting the walnuts is optional; however, I highly recommend it for the best flavor. Roasted almonds or pine nuts are great substitutes.
- Extra Virgin Olive Oil - As always, it's important to use high-quality extra virgin olive oil for the best flavor.
- Parmesan Cheese - Freshly grated parmesan cheese adds a delicious salty bite to this delicious pesto recipe. Ensure you do not use pre-grated cheese, as it contains preservatives that alter the flavor.
- Garlic Cloves - Garlic is a must in all my pesto recipes; it adds a beautiful aroma and flavor.
How to Make Sun-Dried Tomato Pesto
- First, add the walnuts to a dry skillet with no oil over medium-low heat and constantly stir them for 5 minutes until golden brown. Nuts burn quickly, so it is important to stir them continually while toasting. Once the walnuts are golden brown, immediately transfer them to a bowl to cool and set aside.
- Next, add the drained sun-dried tomatoes, sliced garlic, fresh basil, grated parmesan cheese, and cooled toasted walnuts to a food processor. Then, blend the ingredients in the food processor while slowly drizzling in the olive oil. Once the red pesto is blended, scrape down the sides of the food processor using a spatula and blend again until combined and add salt and pepper to taste. Serve the pesto immediately or refrigerate up to five days.
Why You Should Toast Your Walnuts
While many recipes state toasting your nuts is optional, I am a big advocate of making sure to toast them first; here are a few reasons why:
- Enhanced Flavor: Toasting nuts is a great way to make them taste even better! It enhances the natural oils of the nuts and intensifies their nutty flavor, which can add a richer dimension of flavor to your pesto.
- Improved Aroma: Toasting nuts releases aromatic compounds that make the pesto smell amazing and even more appetizing!
- Texture: If you prefer a chunkier pesto, you might enjoy the slightly crunchier texture that toasted walnuts can offer compared to raw pine nuts.
- Reduces Bitterness: As a bonus, toasting walnuts can help reduce any bitterness that nuts may have, so they taste sweeter and more delicious.
When toasting nuts, it's important to keep an eye on them because their high-fat content can cause them to burn quickly. To get the perfect toast, use medium heat, stirring the pan frequently until golden brown.
How To Use Pesto Rosso
Red Pesto can be used in so many incredible ways. Be sure to check out these nine recipe ideas using red pesto.
Pasta Sauce: Use it in this creamy sun-dried tomato pesto pasta recipe, or toss it with your favorite pasta shape.
Sandwich Spread: Red pesto is delicious spread on sandwiches or wraps. Likewise, spread it on sliced toasted bread like crostini or bruschetta and top with fresh mozzarella or burrata cheese and balsamic vinegar for a tasty appetizer.
Marinade: Use it when marinating grilled steak, chicken, or vegetables.
Pizza Sauce: Spread a thin layer of pesto rosso on pizza dough before adding your favorite toppings.
Use as a Dip: Use red pesto with your favorite veggies.
Salad Dressing: Both red and green pesto are delicious in any pasta salad.
Stuffed Chicken: Spread a layer of red pesto inside chicken breasts, fold it over, and bake or grill.
Grilled Vegetables & Fish: Brush sun-dried tomato pesto on vegetables before grilling. Alternatively, spread a thin layer of pesto rosso on fish fillets before baking or grilling.
Topping for Eggs & Potatoes: Swirl some pesto into scrambled eggs or spread on an omelet before folding. Toss roasted or boiled potatoes with pesto rosso for a flavorful side dish.
How to Store Red Pesto
One of the great things about pesto rosso is that it can be stored in the refrigerator for a long time and is easy to freeze.
Store the tomato pesto in an airtight container for up to a week. I like to use these large ice cube trays to freeze the pesto. Once frozen, remove the cubes, transfer them to a ziplock bag, and freeze for up to three months. To enjoy, let the individual ice cubes thaw in the fridge overnight in a bowl covered with plastic wrap.
Substitutions for Pesto Rosso
Nuts: For this recipe, we chose walnuts; however, you can use plenty of other nuts, such as pine nuts, cashews, almonds, or even pecans.
Cheese: Swap the parmesan out for romano cheese, asiago cheese, or nutritional yeast if you're going vegan.
Oil: Don't have any extra virgin olive oil on hand? No worries! You can use avocado oil, walnut oil, or grapeseed oil instead. I love using the olive oil in which sun-dried tomatoes are packed for extra flavor.
Herbs: Basil is the go-to herb for sun-dried tomato pesto, but you can mix things up using parsley, cilantro, arugula, or spinach.
Variations for Red Pesto
- Vegan Sun-Dried Tomato Pesto: Swap cheese with nutritional yeast for a vegan option.
- Spicy Pesto: Add red pepper flakes or fresh chili for a spicy kick.
- Lemon Pesto: Add some zest and juice of a lemon for a tangy flavor. Be sure to check out my favorite lemony pesto recipe.
- Olive and Sun Dried Tomato Pesto: Mix in Kalamata or green olives with sun-dried tomatoes for a salty twist.
- Creamy Red Pesto: Blend in some ricotta cheese or soft goat cheese for a pesto rosso with a creamier texture.
- Garlic-Free Pesto: Not a fan of raw garlic? Omit it or sauté it lightly before blending. Soak thinly sliced cloves in freshly squeezed lemon juice for 5 minutes to tone down the garlicky taste.
- Nut-Free Pesto: Substitute walnuts with pumpkin or sunflower seeds if a nut allergy is present or you don't like nuts. If you don't want nuts, be sure to check out this collection of 17 nut-free pesto recipes.
FAQs
Although I recommend using a food processor for this tomato pesto recipe, a small blender will also work. I suggest using the pulse setting to ensure the texture does not become too thin too quickly.
Yes, refrigeration is necessary as sun-dried tomato pesto contain dairy from the parmesan cheese. Store in an airtight container for up to five days.
More Delicious Recipes with Pesto
Pesto Rosso (Sun-Dried Tomato Pesto)
Equipment
- Food Processor
Ingredients
- 8 ounces Sun-Dried Tomatoes (packed in oil and drained)
- 2 Garlic Cloves (roughly sliced)
- ½ cup Extra Virgin Olive Oil
- 1 cup Packed Fresh Basil Leaves
- ⅓ cup Chopped Walnuts
- ⅓ cup Grated Parmigiano Reggiano Cheese
- Salt & Pepper to taste
Instructions
- First, add the walnuts to a dry skillet (no oil) over medium-low heat and constantly stir them for 5 minutes until they turn golden brown. Nuts burn quickly, so it is important to stir them continually while toasting. Once the walnuts are golden brown, immediately transfer them to a bowl to cool and set them aside.
- Next, add the (drained) sun-dried tomatoes, garlic, fresh basil, grated parmesan cheese, and cooled walnuts in a food processor. Blend the ingredients in the food processor while slowly drizzling in the olive oil. Once the pesto is blended, scrape the sides of the food processor using a spatula and blend everything again until combined. Add salt and pepper to taste and serve immediately or refrigerate up to five days.
Candace says
This pesto sauce was perfect on pasta and my kids loved it! So easy and simple.
Katie says
This was so easy to make with our fresh basil we are growing in our garden. It was a nice change from the usual marinara sauce and the kids loved it!