Pesto rosso is an alternative to green pesto. It is both similar and very different! Sun dried tomato pesto is really versatile. You can spread it over crackers or toast or enjoy it as an easy pasta sauce. This red pesto recipe is a great recipe with sun dried tomatoes.
Make it as a dip for breadsticks, or mix it with mayonnaise as a dip for vegetable crudités. Red pesto pairs with just about any kind of protein, including chicken, fish, pork, and shrimp.
Try spreading it over your chosen protein before baking and the flavour of the pesto will really infuse into the meat. It’s also nice with meatballs.
This red pesto recipe is quick and easy to make when you use a food processor. Yes you can buy it readymade from the store, but it’s so much better homemade!
If you’re looking for a recipe with sun dried tomatoes, this one is especially good. You will also need parmesan, oil, pine nuts, salt and black pepper.
The sun dried tomatoes provide the main flavour in this pesto rosso, unlike green pesto where basil is the first thing you taste.
Sun Dried Tomato Pesto Ingredients
As this recipe doesn’t have a lot of ingredients, it’s important to choose your ingredients with care. Don’t grab the cheapest sun dried tomatoes you can find but compare the ingredients and buy the best.
Remember you don’t need much pesto rosso when using it in a meal so it’s always better to go with the best you can find.
That’s also true of the parmesan. Rather than buying the powdered kind, I like to either buy it fresh and grate it myself or buy ready-grated parmesan from the cheese counter. And yes, I do have Italian blood running through my veins!
Pine nuts don’t vary that much so use whatever you find in this red pesto recipe. The same applies to the olive oil. Combine good quality ingredients to make this easy pasta sauce and you will be able to taste the freshness in every spoonful.
Red Pesto Recipe Tips
Roast the pine nuts in a dry frying pan or in the oven on a baking sheet to get the most flavour possible from them. Do keep an eye on them because they can go from slightly golden to burnt in seconds if you aren’t careful!
If you want to roast them in the oven, then preheat the oven to 375 degrees F and give them 5 to 10 minutes. Stir them every few minutes. Otherwise, the pine nuts will take a few minutes in a dry frying pan or skillet. Again, keep your eye on them and stir a few times.
This recipe with sun dried tomatoes would be good with red wine, chilli or garlic added to it. Some people like to add roasted red bell peppers to pesto rosso, while others might use half pine nuts and half cashews.
Green olives would add saltiness and reinforce the umami flavour. Even though basil is more associated with green pesto, it complements the other ingredients in pesto rosso so add some if you want. Of course it has to be fresh not dried.
How Long Does Homemade Pesto Rosso Keep?
Put the pesto in a jar when it’s cooled down and pour a little extra-virgin olive oil on top before putting the lid on. It will last up to a week in the refrigerator this way. If you top it up with more extra-virgin olive oil it will probably even last longer, because the air can’t get to it through the oil.
Of course the more oil you add the looser the pesto will be. But if it’s quite liquid, it’s even better for meatballs or as an easy pasta sauce because a little goes even further.
Can I Freeze this Recipe with Sun Dried Tomatoes?
Pesto freezes really well, so you can definitely make more than one batch and freeze it. It’s easy to freeze in ice cube trays so you have individual portions you can thaw whenever you want. The flavour shouldn’t change much, if at all, if you freeze it.
Sun dried tomato pesto is worth making in batches, since that way you will always have something delicious to hand when you want a sauce.
I love this red pesto recipe as it is, but if you want to divide it into smaller batches and experiment with the flavours that would be a good idea.
Maybe add green olives to one batch, or try fresh basil in another. A little chilli powder can spice it up, or you can just as easily add that after this pesto rosso thaws if you’re freezing a batch.
Sun Dried Tomato Pesto Recipe
Pesto Rosso – Sun Dried Tomato Pesto
- 1 Cup sundried tomatoes in oil
- 1/2 Cup parmesan cheese grated
- 1/3 Cup extra virgin olive oil or preferably oil from the tomatoes
- 1/4 Cup pine nuts
- 2 Tbsp. olive oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 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)
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try this pesto rosso recipe. This red pesto recipe is an easy pasta sauce and a great recipe with sun dried tomatoes.