This Sundried Tomato Red Pesto recipe or as it is also known as Pesto Rosso is a delightfully flavored condiment from Italy. It is an easy blend of ingredients like sundried tomatoes, olive oil, Parmesan cheese, and pine nuts.
Serve this robust sauce like you would its green pesto cousin in pasta, meat, fish, as a condiment on bread with cheese, sandwiches and so much more. We discovered how to elevate Little Potatoes to a new level with Red Pesto Potatoes.
As an alternative try a Garlic Scape Pesto for a real robust flavor for many dishes.
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California Sun Dry Sun-dried Julienne Cut Tomatoes with Herbs
What is Red Pesto Made of?
Red pesto is made of simple ingredients that you can find in many grocery stores or especially any Italian market if you want to get a true Italian flair.
Ingredients
Sundried tomatoes in oil, drained but keep the oil
Parmesan cheese
Oil from the tomatoes (note 1)
Pine nuts (note 2)
Olive oil
Salt and pepper
How to Make Pesto Rosso
Simple ingredients and a food processor is all you need to make the best pesto rosso around.
- Blend the tomatoes, pine nuts, parmesan, and the first oil in a food processor until smooth. Everything needs to be very finely chopped.
- Add more olive oil until the desired consistency is reached, about 1/4 to 1/3 cup (see note 3).
- Add salt and pepper to taste and keep covered in the fridge (see note 4).
Notes/FAQ
Note 1: If you don’t have tomatoes in oil substitute with olive oil.
Note 2: To deepen the flavor you can roast the pine nuts. Put them into a pan and slowly roast them until golden brown. Don’t use extra oil for the pan, roasting them dry is the best.
Stay close to the pan and keep stirring. The first 60-90 seconds it will look like nothing happens but then browning starts very quick and the nuts can burn very fast.
Note 3: The amount of oil depends on how fluid you like your pesto and what you want to use it for. Add a bit more for a pesto pasta sauce and a bit less to use as a spread or stuffing.
Note 4: If you always keep the pesto covered with olive oil it will last very long because the oil acts like a cover and doesn’t let any air touch the ingredients.
How to switch it up / Variations
Add some red wine or chili for a nice kick of flavor. You can also marinade the tomatoes in red wine over night.
Garlic is also a nice addition. As well as roasted red peppers.
Can I make more?
Totally, just double the ingredients and make them in batches. You can also freeze pesto. Put it into an ice cube tray so you always have small portions ready. Great for a couple of sandwiches with lovely Italian meats.
What Do You Eat Red Pesto With?
There are many ways to enjoy red pesto just as you do green pesto. As shown here on a fresh slice of bread is amazing or with a little piece of cheese or meat so add it to your charcuterie board and watch it disappear.
Red pesto is also wonderful on pasta or with meats and fish as mentioned. Try it with grilled chicken as it is heavenly. Or as a stuffing for chicken or pork. Simply toss Little potatoes with red pesto for an amazing side dish like no other.
Here is a great article on 50 Things to Make with Pesto. They show the green basil pesto cousin but they can be used interchangeably. Have a look at all the wonderful ideas they have.
Pesto sauce can be added as a base for pizza will make a base that you will not soon forget! Deliciously dressed with simple ingredients you will have a memorable meal in no time.
What is the Difference Between Red and Green Pesto?
What is the difference between red and green pesto? Green pesto gets its coloring from fresh basil that is mixed with Parmesan, pine nuts, garlic, and olive oil. It can also be changed up by using different herbs and nuts.
A classic red pesto like the one you see today that gets its color from sun-dried tomato that is mixed with Parmesan, pine nuts, and olive oil but usually doesn’t have herbs in it unless they are in the sun-dried tomatoes. It can also be made with roasted red peppers.
Is Red Pesto Vegan?
Is Red Pesto vegan? Well, the recipe that I have for you today is vegetarian but not vegan as it has Parmesan cheese in it. The Parmesan can me omitted or substituted for a vegan cheese.
Can I Make Red Pesto Ahead of Time?
You certainly can make sun-dried tomato pesto ahead of time and here is the trick to getting it to last longer.
Simply cover it with oil in an airtight container or a glass and the pesto stays good for at least a week – but always check for mold before you eat it.
Pin it HERE!!
Pin it HERE!!
Sundried Tomato Red Pesto (Pesto Rosso)
Ingredients
- 1 cup sundried tomatoes in oil drained but keep the oil
- ½ cup grated parmesan cheese
- ⅓ cup oil from the tomatoes note 1
- ¼ cup pine nuts note 2
- olive oil
- salt and pepper to taste
Instructions
- Blend the tomatoes, pine nuts, parmesan, and the first oil in a food processor until smooth.
- Add more olive oil until the desired consistency is reached, about ¼ to ⅓ cup (see note 3).
- Add salt and pepper to taste and keep covered in the fridge (see note 4).
Comments & Reviews
backrooms game says
I don’t have tomatoes in the oil, what can I use instead?
Tara Noland says
If you have the dried tomatoes you can just soak them in oil as they have to softened again.