Sun-Dried Tomato Pesto (Vegan Optional)

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Pesto rosso (sun-dried tomato pesto) is a rich and sweet tomato pesto. It takes only five minutes to make. It is perfect for pasta, pizza, and more.

What you’ll love about Pesto Rosso

Fast and easy recipe: Place all ingredients in a food processor and blend. That’s it!
Quick weeknight dinner: Cook pasta, pesto, and vegetables in under 20 minutes. My favorite pasta pesto recipe is Mediterranean Pesto Orzo!
Easily customizable: This recipe can be modified to vegan and dairy-free using a vegan parmesan.

What Type of Sun-Dried Tomatoes to Use?

Sun-dried tomatoes are sold in different forms. All forms are useable; you must determine which type is best for you.

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.
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 there is no need to rehydrate them. This is my favorite type of sun-dried tomato to use in this recipe.
Seasoned sun-dried tomatoes are flavored with herbs, garlic, or other seasonings before being dried. They can have a strong flavor, so I recommend using them sparingly.

If you are in a pinch, try using air fryer roasted tomatoes. The air frying makes for a quick cook while intensifying the overall flavor.

Ingredients

Sun-dried Tomatoes – The star of the show and main ingredient
Basil – Balances out the richness of the tomato
Garlic – Adds a must-have zip to the flavor.
Nuts – Provides warmth and thickness
Parmesan Cheese/Vegan Parmesan – Adds a rich flavor.
Olive Oil – Blends and binds the ingredients.

Instructions

This recipe is so quick and straightforward that you must place the ingredients into a food processor and pulse until you reach the desired consistency. If the pesto is too dry, add additional olive oil.

It is that easy!

Recipe ingredients in a food processor that have been blended.

Pairing Ideas

Pesto rosso is perfect on homemade pizza. I use it instead of sauce, similar to how white pizza is made.
Try sun-dried tomato with toasted homemade yeast bread as a topping. I like to add kalamata olives for a deeper salty flavor!
Mediterranean orzo salad is PERFECT with sundried tomato pesto rosso. It tastes like summer in a bowl!
I like mixing pesto rosso with vegan pasta puttanesca with kalamata olives and capers to give it an even deeper tomato flavor!

Tip: Freeze Extra Pesto Rosso

Freeze any extra pesto in ice cube trays for one hour, then transfer the cubes to a freezer-safe bag. When the time is ready, you will have individual servings that can be microwaved in 20 seconds!

Frequently Asked Questions

How do I store pesto rosso?

Refrigerator storage instructions – Yes, place it in an airtight container in the fridge for up to one week. When chilled, the oils in the sauce will solidify. Bring it to room temperature before serving; it will be delicious and spreadable again.

Freezer storage instructions: Place in a small container or use an ice cube tray to freeze individual portions. Once frozen, place the cubes in a Ziploc bag or other airtight container. Before using it, let it defrost in the fridge for a day.

What is the difference between pesto and pesto rosso?

Pesto Rosso, or red pesto, is a tomato-based pesto. The more well-known pesto, Genovese pesto, is basil-based.