Name: Sun-dried Tomato Pesto (Pesto Rosso)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 cup packed sun-dried tomatoes; 2 cloves garlic, roughly chopped; 1/3 cup pine nuts; 1/4 cup parmesan cheese, finely grated; 1/4 teaspoon salt; 3/4 to 1 cup sun-dried tomato oil or light flavored olive oil

Why You’ll Love Sun-dried Tomato Pesto (Pesto Rosso) Recipe

This pesto is incredibly quick and easy to make while delivering deep, concentrated tomato flavor. It’s versatile, creamy, and perfect for spreading on sandwiches, tossing with pasta, or serving with grilled vegetables and meats. The toasted nuts add richness and texture, while parmesan gives it a delicious savory finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup packed sun-dried tomatoes
2 cloves garlic, roughly chopped
⅓ cup pine nuts or other nuts
¼ cup parmesan cheese, finely grated
¼ teaspoon salt
¾ to 1 cup sun-dried tomato oil or light-flavored olive oil

Directions

Preheat the oven to 180°C/350°F.

Place the pine nuts on a baking tray and toast in the oven for 5 to 10 minutes until golden and fragrant. You can also toast them in a dry skillet over medium heat, stirring frequently.

Transfer the toasted pine nuts to a plate or bowl to cool slightly and stop the cooking process.

Measure the sun-dried tomatoes without excess oil, but reserve the oil for the pesto.

Add the sun-dried tomatoes, garlic, pine nuts, parmesan cheese, and salt to a food processor. Blend until finely chopped.

With the processor running on low speed, slowly drizzle in ¾ cup of oil until fully incorporated. Add more oil as needed until the pesto reaches your preferred consistency.

For a thinner texture, blend a little longer or add a splash of water. If using with pasta, a bit of reserved pasta water helps the pesto coat evenly.

Servings and timing

Servings: 1 cup
Prep time: 5 minutes
Cook time: 5 to 10 minutes
Total time: 10 to 15 minutes

Variations

Swap pine nuts for walnuts, almonds, cashews, or sunflower seeds.

Add fresh basil for a more traditional pesto flavor.

Mix in red pepper flakes for a spicy version.

Use pecorino romano instead of parmesan for a saltier, sharper taste.

Add a squeeze of lemon juice for brightness and freshness.

Storage/Reheating

Store the pesto in an airtight container in the refrigerator for up to 1 week. Pour a thin layer of olive oil over the surface to help keep it fresh.

Freeze in small portions or ice cube trays for up to 3 months.

This pesto is best served cold or at room temperature. If warming it for pasta, heat gently to avoid separating the oil.

FAQs

What is Pesto Rosso?

Pesto Rosso is an Italian red pesto made primarily with sun-dried tomatoes, nuts, cheese, garlic, and olive oil.

Can I use tomatoes not packed in oil?

Yes. Rehydrate dry sun-dried tomatoes in warm water before blending and use olive oil in the recipe.

What nuts work best in this pesto?

Pine nuts are traditional, but walnuts, almonds, and cashews also work very well.

Can I make this dairy-free?

Yes. Simply omit the parmesan or use a dairy-free alternative.

Is this pesto spicy?

No. It has a rich savory flavor, but you can add chili flakes if you want heat.

What can I serve with sun-dried tomato pesto?

Use it with pasta, sandwiches, grilled chicken, roasted vegetables, pizza, or as a dip.

Can I freeze pesto rosso?

Yes. Freeze it in small airtight containers or ice cube trays for easy portions.

Why should I toast the pine nuts?

Toasting enhances their flavor and gives the pesto a deeper, nuttier taste.

Can I make this without a food processor?

Yes. A high-speed blender works well too.

How do I thin out thick pesto?

Add a little more olive oil, water, or reserved pasta water until it reaches the desired consistency.

Conclusion

Sun-dried Tomato Pesto is a quick and flavorful condiment that adds rich Mediterranean taste to countless dishes. With its creamy texture and bold tomato flavor, this easy homemade pesto is a versatile recipe worth keeping on hand.