Pesto Rosso

Why You’ll Love This Recipe

I love this recipe because it comes together in just a few minutes using simple pantry ingredients. I appreciate how the sun-dried tomatoes provide an intense sweet and tangy flavor while the Parmesan cheese, garlic, and nuts create a rich, creamy texture. It is incredibly versatile, easy to customize, and a great alternative to traditional green pesto.

Ingredients

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

• 1 cup oil-packed sun-dried tomatoes, drained
• ½ cup grated Parmesan cheese
• ⅓ cup toasted almonds, pine nuts, or walnuts
• ¼ cup fresh basil leaves
• 2 garlic cloves
• ⅓ cup extra virgin olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)

Directions

1. I drain the sun-dried tomatoes, reserving a small amount of the oil if I want extra flavor.
2. I add the sun-dried tomatoes, Parmesan cheese, toasted nuts, basil, garlic, lemon juice, salt, black pepper, and crushed red pepper flakes to a food processor.
3. I pulse the ingredients until they are finely chopped.
4. I slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
5. I scrape down the sides of the processor as needed and blend again until I reach my preferred consistency.
6. I taste the pesto and adjust the seasoning if needed.
7. I use it immediately or transfer it to an airtight container for storage.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 3 minutes (optional, for toasting the nuts)
• Total Time: 13 minutes

Variations

• I replace the almonds with walnuts, pistachios, or pine nuts for a different nutty flavor.
• I make a dairy-free version by replacing the Parmesan cheese with nutritional yeast.
• I add roasted red peppers for a sweeter, smokier pesto.
• I stir in extra fresh basil for a brighter herbal flavor.
• I include a pinch of smoked paprika for additional depth.

Storage/Reheating

I store the pesto in an airtight container in the refrigerator for up to 5 days. I like to pour a thin layer of olive oil over the surface before sealing the container to help preserve its freshness. For longer storage, I freeze it in ice cube trays for up to 3 months and thaw only the amount I need. Since Pesto Rosso is served fresh, I do not reheat it.

FAQs

What is Pesto Rosso?

I think of Pesto Rosso as a traditional Italian red pesto made primarily with sun-dried tomatoes instead of fresh basil. It has a rich, savory, and slightly tangy flavor.

Can I use dry-packed sun-dried tomatoes?

Yes. I soak them in warm water for about 20 minutes to soften them before blending.

What can I serve with Pesto Rosso?

I enjoy tossing it with pasta, spreading it on sandwiches, serving it with grilled chicken, mixing it into grain bowls, or using it as a dip for crusty bread.

Can I make Pesto Rosso vegan?

Yes. I replace the Parmesan cheese with nutritional yeast or a dairy-free Parmesan alternative.

Can I freeze Pesto Rosso?

Yes. I freeze it in small portions so I can thaw only what I need whenever I want a quick burst of homemade flavor.

Conclusion

I enjoy making Pesto Rosso because it is bold, versatile, and incredibly easy to prepare. The combination of sun-dried tomatoes, garlic, Parmesan cheese, nuts, and olive oil creates a rich Mediterranean-inspired sauce that enhances everything from pasta to sandwiches and roasted vegetables. Whether I make it for a quick lunch or an elegant dinner, it is always a flavorful staple in my kitchen.

Pesto Rosso

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Pesto Rosso is a rich, savory Italian sauce made with sun-dried tomatoes, Parmesan cheese, garlic, nuts, fresh basil, and extra virgin olive oil. This bold Mediterranean-inspired pesto is perfect for pasta, sandwiches, pizzas, roasted vegetables, and fresh bread.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 8 servings
• Category: Condiment
• Method: Blend
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup grated Parmesan cheese
• 1/3 cup toasted almonds, pine nuts, or walnuts
• 1/4 cup fresh basil leaves
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

1. Drain the sun-dried tomatoes, reserving a small amount of the oil if desired for extra flavor.
2. Add the sun-dried tomatoes, Parmesan cheese, toasted nuts, basil, garlic, lemon juice, salt, black pepper, and crushed red pepper flakes to a food processor.
3. Pulse until the ingredients are finely chopped.
4. Slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
5. Scrape down the sides of the processor as needed and blend again until the desired consistency is reached.
6. Taste and adjust the seasoning if needed.
7. Serve immediately or transfer to an airtight container for storage.

Notes

• Substitute walnuts, pistachios, or pine nuts for the almonds if preferred.
• Replace Parmesan cheese with nutritional yeast for a dairy-free version.
• Add roasted red peppers for a sweeter, smokier flavor.
• Blend in extra fresh basil for a brighter herbal taste.
• Add a pinch of smoked paprika for extra depth.
• Store in an airtight container in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 180 kcal
• Sugar: 2 g
• Sodium: 190 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 8 mg