Sun-Dried Tomato Pesto (Pesto Rosso in 5 Minutes)
Pesto rosso (Italian red pesto) tastes fancy, but it takes almost no time to make. Sun-dried tomatoes are the main ingredient. It gives this pesto a savory and rich sweetness that makes a simple bowl of pasta taste like something you ordered at your favorite Italian restaurant.
Pesto rosso is also known as red pesto or sun-dried tomato pesto. It is a simple Italian pesto made with sun-dried tomatoes, olive oil, garlic, nuts, and parmesan cheese (or vegan parmesan cheese). The sun-dried tomatoes give it a deeper, more concentrated flavor than classic basil pesto.
You can use it as a pizza sauce, on bruschetta, or tossed with pasta. My family loves it in my sun-dried tomato orzo pasta salad recipe. It is in heavy rotation during the summer months.
Your Pesto Rosso (Red Pesto) Questions Answered
What is Pesto Rosso?
Pesto rosso is a simple Italian sauce made using just six ingredients (sun-dried tomatoes, basil, olive oil, garlic, pine nuts, and cheese). It originated in southern Italy and is often called red pesto because of its deep red color.
What is the Difference Between Pesto Rosso and Pesto?
Sun-dried tomatoes are the predominant flavor in sun-dried tomato pesto (pesto rosso), whereas basil is the predominant flavor in traditional pesto (pesto alla genovese). This pesto is perfect for anyone who wants a rich, savory sauce.
Why Make Pesto Rosso Instead of Buying It at Trader Joe’s?
Trader Joe’s pesto rosso is a convenient pantry staple, but it is commercially made and highly processed. Making this homemade red pesto instead gives you fresher, richer pesto.
Why You’ll Love This Pesto Rosso Recipe
What Type of Sun-Dried Tomatoes to Use?
Sun-dried tomatoes are sold in different forms. All forms are usable; choose the one that works best for you.
Dehydrated sun-dried tomatoes
Dehydrated sun-dried tomatoes have been dried in the sun or a dehydrator until completely dry. They have a long shelf life but require additional cooking time to rehydrate. These are my least favorite. I find they have less intense flavor.
Oil-packed sun-dried tomatoes
Oil-packed sun-dried tomatoes are thoroughly dried and then packed in oil, giving them a softer texture and a richer, more intense flavor. They are also ready to use, so you don’t need to rehydrate them. This is my favorite sun-dried tomato for this recipe.
Sun-dried tomatoes with herbs
Sun-dried tomatoes with herbs – These are tomatoes that are packed in oil with Mediterranean-style herbs. I usually avoid these. They add flavors I don’t always want. But if the store is out of traditional sun-dried tomatoes in oil, I choose these as a second option.
Ingredients for Vegan Pesto Rosso
Key Ingredient Notes
Sun-Dried Tomatoes
Sun-dried tomatoes are the main flavor in red pesto. For the best flavor, use sun-dried tomatoes packed in oil, but without herbs. I find these in the produce section. Some stores also stock them next to pasta sauces.
Nuts
Nuts are a must in this recipe, but you can vary the type. I tend to use pine nuts. I find the flavor pairs perfectly with the sweetness of sun-dried tomatoes. Other popular choices are walnuts or almonds.
Parmesan or Vegan Parmesan Cheese
I make sun-dried tomato pesto using shredded vegan parmesan cheese. But if you prefer a vegetarian version, use parmesan cheese.
Extra Virgin Olive Oil
The olive oil adds a rich flavor that balances the sweetness. I recommend using your best olive oil.
See the recipe card for complete information on ingredients and quantities.
Instructions
Step One – Prep
Open the jar and drain the sun-dried tomatoes. (Save some of the oil for extra flavor!)
Step Two – Combine
Add the sun-dried tomatoes, basil, garlic, nuts, and cheese (or vegan cheese) to the processor.
Step Three – Pulse
Once everything is in the food processor, pulse 3-5 times. The pesto will be chunky at this stage.
Step Four – Emulsify
Slowly stream in the olive oil while pulsing. This emulsifies the ingredients to create a creamy pesto. For a smoother pesto, add more olive oil at this stage. Once you’re done, create a dried tomato pasta, bruschetta, pizza, and so much more!
How to Use Pesto Rosso
Use pesto rosso the same way you use basil pesto, in just about everything! Here are a few common uses.
- Toss it into pasta for a quick and easy dinner.
- Spread onto Mediterranean wraps and sandwiches.
- Spread it on homemade flatbread pizza instead of tomato sauce.
- Drizzle on top of roasted vegetables.
- Mixed into a Mediterranean-inspired orzo or grain bowl
Frequently Asked Questions
How Did It Go?
I hope you loved this sun-dried tomato pesto recipe as much as I do! Before you go, please leave a rating and share your thoughts on this recipe.
Sun-Dried Tomato Pesto (Pesto Rosso in 5 Minutes)
Equipment
Ingredients
- 8 ounces sun-dried tomatoes*
- ½ cup packed cups fresh basil leaves
- ½ cup grated parmesan cheese or vegan cheese alternative
- ¼ cup pine nuts*
- 2 garlic cloves
- salt and pepper to taste
- ½ cup extra virgin olive oil
- 1 teaspoon red pepper flakes (optional)
Instructions
- Prep: Open the jar and drain the sun-dried tomatoes. (Save some of the oil for extra flavor!)
- Combine: Add the sun-dried tomatoes, basil, garlic, nuts, and cheese (or vegan cheese) to the processor.
- Pulse: Once all the ingredients are in the food processor, pulse 3-5 times. The pesto will be chunky at this stage.
- Emulsify: Slowly stream in the olive oil while pulsing. This emulsifies the ingredients to create a creamy pesto. For a smoother pesto, add more olive oil. Once you're done, use it for sun-dried tomato pasta, bruschetta, pizza, and so much more!
Notes
- Sun-Dried Tomatoes: Look for sun-dried tomatoes packed in oil without herbs added. I do not recomend using the dehydrated sun-dried tomatoes.
- Nuts: Walnuts and almonds are popular alternatives to pine nuts.
- Storage instructions: Place the pesto rosso in an airtight container in the fridge for up to one week. When chilled, the sauce’s oils will solidify. Bring it to room temperature before serving; it will be delicious and spreadable again.
- Freezing instructions: Freeze pesto rosso in a small container or an ice cube tray to freeze individual portions. Once frozen, place the cubes in a Ziploc bag or other airtight container.
So fresh and delicious every time!!
That was the last of my basil from the garden….
I am so happy you like it!! It is a staple in our home. It’s sooooo good!
I love this so much especially in the winter time! So great on toasted baguette.
Trader Joe’s has a pretty great parmesan cheese alternative that is vegan, I just add at the very end so it doesn’t completely dissolve and fall apart in the food processor.
Thank you! I am so happy you liked it! I use the Follow your Heart Brand I get at Kroger, Next time I am at Trader’s I will pick up their parmesan and give it a try.