Pesto Rosso – Sun Dried Tomato Pesto

Pesto rosso – sun dried tomato pesto is rich, savory and quick to make. It’s perfect for tossing with pasta, spreading on bread or toast, or using as a flavorful dip.

More recipes with tomatoes include burrata with tomatoes, tomato paste, tomato meatball polenta and beef tenderloins with tomato relish.

Why You’ll Love It

Quick and easy: This recipe comes together in just 10 minutes.
Big flavor: Sun dried tomatoes and Parmesan create a bold, savory base.
Very versatile: Works well as a sauce, spread or dip.
Perfect make-ahead option: Tastes even better after sitting a day.
Customizable: Adjust texture and seasoning to suit any dish.

Sun Dried Tomato Pesto Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sun dried tomatoes: Add rich, concentrated tomato flavor and color.
Parmesan cheese: Brings salty depth and sharpness to the sauce. I recommend grating your own rather than using packaged grated cheese.
Extra-virgin olive oil: Helps blend and smooth out the pesto.
Pine nuts: Add a buttery texture and mild nutty flavor.
Olive oil: Used to adjust the consistency and preserve the pesto.

How to Make Pesto Rosso – Sun Dried Tomato Pesto

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Blend the base: Combine tomatoes, pine nuts, Parmesan and oil in a food processor.
Adjust the texture: Add olive oil until the pesto reaches your desired consistency.
Season the pesto: Add salt and black pepper to taste.
Store properly: Keep covered with oil in the fridge to extend freshness.

Substitutions and Variations

Use almonds, cashews or walnuts: A great alternative if pine nuts aren’t available.
Add fresh herbs: Mix in basil or parsley for a green-red hybrid pesto.
Make it spicy: Add a pinch of red pepper flakes for a kick.
Use olive oil: If you don’t have tomatoes packed in oil, you can use extra virgin olive oil instead.
Parmesan cheese: Try Pecorino Romano instead, or some of each.
Optional additions: Pesto rosso would be good with red wine, chili powder or garlic added. Some people like to add roasted red bell peppers to theirs, while others love the saltiness and umami taste of green olives.

Serving Suggestions

With pasta: Use it in pesto fettuccine with Bolognese sauce or pesto tortellini pasta salad.
In sandwiches: Use pesto rosso as a spread in pressed picnic sandwiches, adding your preferred deli meats and cheeses too.
In appetizers: Try these puff pastry pesto Christmas trees (in another shape perhaps if it’s not Christmas!) or spread some over rosemary crackers and add cheese on top.
More ways to use it: Stir pesto rosso into Italian soups and stews.

How to Store Sun Dried Tomato Pesto

Store: 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 the pesto through the oil.
Freeze: You can freeze pesto and then thaw it in the refrigerator. Consider freezing it in ice cube trays so if you only need a little bit for a recipe, you don’t have to thaw the whole lot.