Pesto Rosso

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Pesto Rosso, also known as sun-dried tomato pesto, is one of the most flavorful pesto variations and tastes delicious with pasta or fresh bread.

What is Pesto Rosso?

It’s an Italian pesto variation made with sun-dried tomatoes and roasted almonds. Sun-dried tomatoes have a very intense and rich flavor and are an excellent substitute to the typical basil leaves used in the traditional green pesto.

You can not only add red pesto as a sauce to your pasta, but also enjoy it as a spread on fresh bread, veggies, or pizza.

Sun Dried Tomato Pesto Recipe

• Roast almonds for 5 minutes over medium heat.
• Add sun-dried tomatoes, roasted almonds, oil, balsamic vinegar, garlic, sugar, salt, and pepper in a food processor.

• Blend until you have a pesto which is mostly smooth but still has little chunks. ➝ If you like your pesto chunky, only pulse a few times. If you want it super smooth, blend for a longer time and add more oil if needed.
• You can store it up to one week in your fridge.

Tips & Variations for Tomato Pesto

• Use sun-dried tomatoes packed in oil. They are very soft and excellent for homemade pesto.
• Always use up the oil, in which the sun-dried tomatoes are packed in. As the tomatoes are stored in it for a long time, it has a rich tomato flavor. Plus, it’s a great way to use it up and don’t throw it away.
• Substitute the almonds with pine nuts or hazelnuts.
• Add fresh basil.
• The pesto keeps fresh for one week in the fridge. To extend this, fill up the jar with olive oil until the pesto is fully covered (after every use).

5 from 1 vote

Pesto Rosso

Pesto Rosso, also known as sun-dried tomato pesto, is one of the most flavorful pesto variations and tastes delicious with pasta or fresh bread.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Sauce & Condiments

Cuisine Italian

Keyword pesto rosso recipe, sun dried tomato pesto, tomato pesto

Author Aline Cueni

Servings 6

Calories per serving 112kcal

Ingredients

• 1/2 cup (60g) almonds
• 1 cup (150g) sun-dried tomatoes packed in oil
• 1/2 cup (100ml) oil from the sun-dried tomato jar, or olive oil *see notes
• 2-3 cloves garlic, minced
• 1 tsp balsamic vinegar
• 1 tsp sugar
• 0.5 tsp salt
• pepper to taste

Instructions

• Roast the nuts for 5 minutes over medium heat.
• Add all ingredients into your food processor (an immersion blender works too) and blend until you have a chunky pesto. Blend more if you like it smooth, mix less if you want it chunkier ➝ comes down to your taste!
  
• Store the pesto for up to a week in your fridge.

Notes

• Using the oil, in which the sun-dried tomatoes are packed in, adds extra flavor to your pesto. Plus, it’s an excellent way to use it up. ➝ You can mix it with olive oil if there isn’t enough oil in the jar.

Nutrition per Serving

Calories: 112kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Sodium: 243mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4.7% | Vitamin C: 23% | Calcium: 4.2% | Iron: 5.2%

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