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5 from 4 votes

Pesto Rosso - Sun Dried Tomato Pesto

By: Bella Bucchiotti
Pesto rosso is an alternative to green pesto.This sun dried tomato pesto is really versatile. This red pesto recipe is an easy pasta sauce and a great recipe with sun dried tomatoes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 5 1/4 cup servings


  • 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 Tbsps. olive oil 
  • 1 Pinch salt , to taste
  • 1 Pinch black 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)


Note 1: If you don't have tomatoes in oil, substitute with extra-virgin olive oil .
Note 2: To deepen the flavor you can toast the pine nuts. Put them into a pan and slowly roast them until golden brown. Don't use extra oil for then pan.  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 pasta sauce and a bit less to use it as a spread or stuffing. 
Note 4: If you always keep the pesto covered with olive oil, it will last a long time because the oil acts like a cover and doesn't let any air touch the ingredients.  


Calories: 321kcal | Carbohydrates: 13g | Protein: 8g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 223mg | Potassium: 804mg | Fiber: 3g | Sugar: 9g | Vitamin A: 272IU | Vitamin C: 9mg | Calcium: 144mg | Iron: 3mg
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