Pesto Rosso Recipe

Why You’ll Love This Recipe

I love this Pesto Rosso recipe because it gives me a lot of flavor with very little preparation. The sun-dried tomatoes provide a concentrated sweet and tangy tomato flavor, while Parmesan and nuts make the pesto creamy and savory.

I can prepare it in just a few minutes using a food processor or blender, and I can easily adjust the consistency depending on how I plan to serve it. I also like that I can make a batch ahead of time and keep it in the refrigerator for quick meals throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup sun-dried tomatoes packed in oil, drained
• 1/3 cup grated Parmesan cheese
• 1/3 cup toasted almonds or pine nuts
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. I start by draining the sun-dried tomatoes, especially when I use tomatoes packed in oil. I reserve a little of the tomato oil because I can add it to the pesto later for even more flavor.
2. I add the sun-dried tomatoes, Parmesan, almonds or pine nuts, basil, garlic, lemon juice, and red pepper flakes to a food processor.
3. I pulse everything several times until the ingredients are finely chopped.
4. With the food processor running, I slowly pour in the olive oil. I continue blending until the pesto reaches a thick but spoonable consistency.
5. I scrape down the sides of the food processor and blend again as necessary. If my pesto is thicker than I want, I add another splash of olive oil.
6. I taste the Pesto Rosso and season it with salt and freshly ground black pepper. I keep in mind that Parmesan and sun-dried tomatoes can already be salty, so I add salt gradually.
7. I serve the pesto immediately or transfer it to an airtight container for later.

Servings and Timing

This recipe makes approximately 1 1/2 cups of Pesto Rosso, or about 6 servings depending on how I use it.

• Prep time: 10 minutes
• Cook time: 0 minutes
• Total time: 10 minutes
• Servings: 6

Variations

Pesto Rosso Without Nuts

When I want a nut-free version, I simply leave out the almonds or pine nuts. I can add a little extra Parmesan or a small amount of sunflower seeds if they fit my dietary needs.

Spicy Pesto Rosso

When I want more heat, I increase the red pepper flakes. I can also add a small piece of fresh chili pepper while blending the ingredients.

Creamy Pesto Rosso

For a creamier sauce, I mix the finished pesto with a spoonful of ricotta, mascarpone, or a splash of heavy cream. I particularly like this variation when I use Pesto Rosso as a pasta sauce.

Vegan Pesto Rosso

For a vegan version, I leave out the Parmesan and replace it with nutritional yeast or a plant-based Parmesan alternative. I adjust the seasoning afterward to make sure the pesto still has plenty of savory flavor.

Walnut Pesto Rosso

I can replace the almonds or pine nuts with walnuts. They give the pesto a deeper, slightly earthy flavor that pairs especially well with pasta and toasted bread.

Storage/Reheating

I store leftover Pesto Rosso in an airtight container in the refrigerator for about 5 days. I like to smooth the surface and add a thin layer of olive oil on top before sealing the container.

For longer storage, I freeze the pesto in small portions or an ice cube tray. Once frozen, I transfer the portions to a freezer-safe container or bag and keep them frozen for up to 3 months.

Pesto Rosso doesn’t necessarily need reheating. When I use refrigerated pesto, I usually let it sit at room temperature briefly and stir it well before serving. For pasta, I prefer to mix the pesto directly with hot pasta and a little reserved pasta water rather than cooking the pesto over high heat. This keeps its fresh flavor and prevents the sauce from becoming overly oily.

FAQs

What is Pesto Rosso?

Pesto Rosso is an Italian red pesto typically made with sun-dried tomatoes, cheese, nuts, garlic, herbs, and olive oil. Unlike traditional green pesto, the sun-dried tomatoes give it a deep red color and a more concentrated tomato flavor.

What can I serve with Pesto Rosso?

I most often toss Pesto Rosso with pasta, but I also spread it on sandwiches, wraps, bruschetta, and toasted bread. I can spoon it over roasted vegetables, mix it into salads, or serve it as a flavorful dip.

Can I make Pesto Rosso without a food processor?

Yes. When I don’t have a food processor, I finely chop the ingredients with a sharp knife and combine them in a bowl with the olive oil. A mortar and pestle also works well and gives me a slightly more rustic texture.

Can I use dry-packed sun-dried tomatoes?

Yes. If I use dry-packed sun-dried tomatoes, I usually soften them first by soaking them in warm water for about 10 to 20 minutes. I drain and pat them dry before adding them to the pesto. This makes them easier to blend and creates a smoother sauce.

Why is my Pesto Rosso too thick?

Pesto Rosso is naturally fairly thick, but I can easily thin it with additional olive oil. When I’m making pasta, I prefer adding a little reserved pasta cooking water because the starchy water helps loosen the pesto while creating a silky sauce that coats the pasta.

Conclusion

Pesto Rosso is one of my favorite sauces when I want something quick, versatile, and packed with Mediterranean flavor. I love the combination of sweet and tangy sun-dried tomatoes, nutty Parmesan, fresh basil, garlic, and olive oil. With only about 10 minutes of preparation, I can make a homemade red pesto that works just as well for an easy pasta dinner as it does for sandwiches, appetizers, vegetables, and dips.

Pesto Rosso Recipe

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Pesto Rosso is a rich Italian red pesto made with sun-dried tomatoes, Parmesan, nuts, fresh basil, garlic, and olive oil. It comes together in just 10 minutes and is perfect for pasta, sandwiches, vegetables, or dipping.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings (about 1 1/2 cups)
• Category: Sauce
• Method: Food Processor
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup sun-dried tomatoes packed in oil, drained
• 1/3 cup grated Parmesan cheese
• 1/3 cup toasted almonds or pine nuts
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Drain the sun-dried tomatoes, reserving a little of their oil if desired for adding extra flavor to the pesto.
2. Add the sun-dried tomatoes, Parmesan, almonds or pine nuts, basil, garlic, lemon juice, and red pepper flakes to a food processor.
3. Pulse several times until the ingredients are finely chopped.
4. With the food processor running, slowly pour in the olive oil and blend until the pesto is thick but spoonable.
5. Scrape down the sides of the food processor and blend again as needed. Add an extra splash of olive oil if the pesto is too thick.
6. Taste and season gradually with salt and freshly ground black pepper.
7. Serve immediately or transfer to an airtight container and refrigerate until ready to use.

Notes

• For a nut-free version, omit the almonds or pine nuts and add extra Parmesan or sunflower seeds if suitable.
• For a spicier pesto, increase the red pepper flakes or blend in a small piece of fresh chili pepper.
• For a creamy variation, stir in ricotta, mascarpone, or a splash of heavy cream.
• For a vegan variation, replace the Parmesan with nutritional yeast or plant-based Parmesan.
• Walnuts can be substituted for almonds or pine nuts for a deeper, earthy flavor.
• Store in an airtight container in the refrigerator for up to 5 days. A thin layer of olive oil over the surface can help protect the pesto.
• Freeze in small portions for up to 3 months.
• For dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes, then drain and pat dry before blending.
• For pasta, loosen the pesto with a little reserved pasta cooking water and toss directly with hot pasta rather than cooking the pesto over high heat.

Nutrition

• Serving Size: 1/4 cup
• Calories: 270 kcal
• Sugar: 3 g
• Sodium: 390 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 7 mg