When it comes to pesto, most of us envision the vibrant green sauce packed with fresh basil, pine nuts, and Parmesan that's a go-to for pasta, pizza, and sandwiches. But Italy has a hidden gem that's equally delicious: pesto rosso, or "red pesto." This version swaps out basil's grassy, bright green notes for sun-dried tomatoes, resulting in a deep, savory, and slightly tangy sauce that's perfect for those seeking something a little different. Let's dive into what makes pesto rosso so unique and how to bring this bold sauce into your kitchen!
The standout ingredient in pesto rosso is sun-dried tomatoes, which bring a deep, tangy sweetness balanced by a touch of natural acidity.
Unlike traditional basil pesto, this version creates a more robust, warm flavor profile with the sun-dried tomatoes at its heart. As these tomatoes are typically preserved in olive oil, they blend smoothly with the almonds, parmesan cheese, fresh herbs, and garlic, ensuring every spoonful of pesto has a velvety, luxurious texture.
Together, these ingredients create a pesto rosso that's not only packed with flavor but also versatile enough to pair with everything from your favorite pasta to grilled meats, or even as a delicious spread on crusty bread.
Enjoy more of my Italian Food Recipes like Penne Napoli, Zucchini Scarpaccia, and Hot Italian Sub Sliders.
Ingredients
- Sun-Dried Tomatoes Packed in Oil- The concentrated flavor of tomatoes with the addition of infused oil make give this sauce a deep, rich flavor.
- Fresh Basil Leaves- The basil's herbaceous quality cuts through the richness.
- Parmesan Cheese- Its saltiness and rich creaminess meld into the pesto, binding the other flavors together while enhancing each ingredient's unique qualities. Use Parmigiano Reggiano, pecorino Romano, or high quality domestic parmesan cheese for the best results.
- Garlic- Fresh Garlic adds nice spice to this rich pesto.
- Slivered Almonds- When ground into the pesto, the almonds bring a satisfying body to the sauce without overpowering the dish, letting the other ingredients shine through.
- Lemon Juice- A small amount of lemon juice adds some acidity to the sweetness of the sundried tomatoes.
- Red Pepper Flakes- The warmth imparted from red chili is at the heart of southern Italian cuisine.
See recipe card for quantities.
How to Make It
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- Step 1: Place sun-dried tomatoes with their oil, fresh basil leaves, garlic cloves, parmesan cheese, slivered almonds, in to a food processor.
- Pulse the food processor for 3-5 second burst. Scrape down the sides of the bowl, and continue to do this until the ingredients are chopped into an even paste.
How To Serve
Pesto Rosso is incredibly versatile, bringing a savory punch to so many dishes. Toss it with your favorite pasta for a quick, flavorful meal, or use it as a sauce for grilled chicken or fish. It's also fantastic as a pizza base, adding a tangy twist that pairs well with toppings like fresh mozzarella, olives, and artichokes.
For a delicious appetizer, spread pesto Rosso on toasted baguette slices, or add it to a cheese board alongside olives and cured meats. Its bold flavor means a little goes a long way, making each bite an explosion of Mediterranean goodness.
Diana's Tips For Success
Top tip
Do not bring to a simmer or cook for a long period of time.
Pesto Rosso is not meant to be a cooked sauce. When using as a dip, it can be served at room temperature. When using as a pasta sauce or topping for cooked meats and veg, warm gently to make sure it won't cool off the hot food.
Storage
Pesto Rosso can be refrigerated, in an airtight container, for up to 5 days or frozen for up to 3 months.
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📖 Recipe
Pesto Rosso (Sun-dried Tomato Pesto)
Equipment
- Food Processor
Ingredients
- 8 ounces Sun-Dried Tomatoes in Oil
- Juice ½ Lemon
- ¼ Cup Extra Virgin Olive Oil
- ¼ Packed Cup Basil Leaves washed stems removed
- 3 Cloves Garlic
- 3 Ounces Parmesan Cheese Parmigianino Reggiano pecorino Romano
- ¼ Cup Slivered Almonds
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
Instructions
- Place sun-dried tomatoes with their oil, fresh basil leaves, garlic cloves, parmesan cheese, slivered almonds, in to a food processor.
- Pulse the food processor for 3-5 second burst. Scrape down the sides of the bowl, and continue to do this until the ingredients are chopped into an even paste.
- Use pesto rosso for sandwich spread or bruschetta.
- For Pesto Rosso Pasta Sauce, add additional extra virgin olive oil and mix until it has a thinner, more sauce-like consistency.
Notes
Nutrition
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Diana Reis says
Quick and delicious, Pesto Rosso will become a family's favorite pasta sauce.