Do I want pesto the second summer arrives? Yes, absolutely I do. And this pesto rosso (sun-dried tomato pesto) is my current obsession. It’s quick to make, stores well, and gives you the base for an easy meal anytime. It’s perfect tossed with pasta (of course), but it also makes a great base for a sun-dried tomato salad dressing, a delicious spread for sandwiches, or even cooked into a creamy red pesto chicken with white beans (recipe coming soon!). You could also use it to make a super easy appetizer by spooning it over fresh mozzarella on a bed of arugula. Get creative with it.
This red pesto uses sun-dried tomatoes and almonds as the base. It’s a total flavor bomb—rich, savory, and a great alternative to classic green basil pesto (pesto alla Genovese) or even a Sicilian pistachio and mint pesto.
This red pesto version uses sun-dried tomatoes and almonds as the base. It’s a total flavor bomb—rich, savory, and a lovely variation of classic green basil pesto.
What Is Pesto Rosso?
Pesto rosso, also known as red pesto or sun-dried tomato pesto, is a tomato-based variation of classic basil pesto, or Pesto alla Genovese. Pesto rosso gets its gorgeous color and flavor from oil-packed sun-dried tomatoes.
Like any pesto, it’s made with nuts—this version uses almonds—along with garlic, Parmesan cheese, olive oil, and fresh basil. Originating in Sicily, red pesto has a ton of flavor from the savory and slightly sweet sun-dried tomatoes. And it can be used just like green basil pesto: toss it with pasta, add it to a sandwich, spoon it on pizza, make a pesto Caprese salad—the list goes on.
Ingredients You’ll Need
- ¼ cup (36g) raw almonds – You could certainly toast the almonds if you wanted for this, but I like the mellow, nutty flavor of the raw almonds.
- ¼ cup (30g) grated Parmesan cheese
- 2 garlic cloves – crushed, use less if you’re not a big fan of raw garlic
- ½ cup (12g) basil
- 8.5 oz jar sun-dried tomatoes in oil drained (should be about 160g of drained tomatoes) – Sun-dried tomatoes in oil are ideal for this pesto since they are softer and blend more easily than air-packed ones. If you needed to, you could soak air-packed sun-dried tomatoes in hot water until they are soft and pliable. Make sure to squeeze out any excess water before adding them to your blender.
- ¼–½ cup olive oil – Start with ¼ cup and add more as needed.
How To Make Pesto Rosso
- Blend the pesto
Add the almonds, Parmesan, garlic, basil, and drained sun-dried tomatoes to a blender or food processor. Add in 1/4 cup of olive oil. - Pulse to combine
Blend or pulse until everything starts to break down. Scrape down the sides, stir, and pulse again until the pesto is blended to a texture you like. Add in additional olive oil if the pesto is too thick. - Season to taste
Taste the pesto and season with salt if needed. (The Sun-dried tomatoes and Parmesan can be quite salty, so you may not need any.)
How to Store It
Transfer your pesto rosso to an airtight jar or container and store it in the fridge. It will keep well for up to a week.
Tip: Add a thin layer of olive oil on top before sealing to keep it extra fresh.
How to Serve Pesto Rosso
This stuff is magic. You can use it like you would any pesto, but in case you need a little inspo, here are a few of my favorites:
- With Pasta – Toss with hot pasta and a splash of pasta water. Keep tossing with the pasta until the sauce is silky and creamy. So good!
- Spread on sandwiches or wraps – Try it with grilled veggies, fresh mozzarella, and some fresh basil leaves.
- Whisked into a quick vinaigrette – Makes a fantastic sun-dried tomato pesto salad dressing.
- Spooned onto crostini – Add burrata or ricotta cheese. I love it as a base for savory whipped ricotta toast with fried basil.
- Use it as a quick base for creamy red pesto chicken – Add in some white beans if you like; it’s a great variation on the oh-so-popular Marry Me Chicken. (recipe coming soon!)
- And yes, it’s amazing with eggs – Add a dollop of pesto into a pan, let it warm up, and crack an egg in. Let the egg fry until the edges get slightly crisp. So, so good!
More recipes to Try:
Pistachio Pesto
A recipe for pistachio pesto with basil and mint. A Sicilian pesto that’s full of flavor and goes great on just about everything.
Trofie al Pesto
How to make Trofie al Pesto: a classic Ligurian dish featuring hand-rolled pasta tossed in vibrant, homemade basil pesto.
Agrodolce
Chicken agrodolce with Castelvetrano olives and pine nuts.
Whipped Ricotta Toast
Whipped ricotta toast with a sun-dried tomato puree and fried basil.
Grilled Zucchini With Fresh Ricotta and Basil
A simple recipe for grilled zucchini topped with creamy ricotta, fresh basil, and lemon. Perfect as a summer side dish or appetizer.
Pesto Rosso (Sun-dried Tomato Pesto) Recipe
Equipment
- Blender or Food Processor
Ingredients
- ¼ cup raw almonds 36g
- ¼ cup grated Parmesan cheese 30g
- 2 garlic cloves - crushed
- ½ cup basil 12g
- 8.5 oz jar sun-dried tomatoes in oil - drained should be about 160g drained
- ¼ cup olive oil start with ¼ cup and add more as needed
Instructions
- Add the almonds, Parmesan, garlic, basil, and drained sun-dried tomatoes to a blender or food processor. Add in 1/4 cup of olive oil to start.
- Blend or pulse until everything starts to break down. Scrape down the sides, stir, and pulse again until the pesto is blended to a texture you like. Add in additional olive oil if the pesto is too thick.
- Taste the pesto and season with salt if needed. (The Sun-dried tomatoes and Parmesan can be quite salty, so you may not need any.)
- To Store: Transfer to an airtight container and store in the fridge for up to a week.
- To Serve: Toss with hot pasta and a splash of pasta water to loosen the sauce. Stir well to fully coat the noodles and create a silky, flavorful finish.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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SubscribeFAQs
What is red pesto made of?
Red pesto is made with sun-dried tomatoes, garlic, nuts (like almonds), basil, Parmesan cheese, and olive oil. It’s a super savory tomato flavored pesto sauce.
Can I freeze pesto rosso?
Yes! Add it to a zip-lock bag, flatten it out and score it create some square groves in the bag. Once frozen you can break off a portion along those grooves, let it thaw and use it like you normally would.
What pasta is best with red pesto?
Use any pasta you like! This pesto rosso goes well with just about everything from tiny little fregola, to spaghetti or even rigatoni.
