Easy Homemade Sun-Dried Tomato Pesto (Pesto Rosso): A Versatile & Flavorful Italian Classic
While the vibrant green of traditional basil pesto (Pesto alla Genovese) often steals the spotlight, its rich and savory Italian cousin, sun-dried tomato pesto (also known as pesto rosso), offers an equally delightful culinary experience. Bursting with deep, concentrated tomato flavor, this red pesto is a revelation for anyone seeking to elevate everyday meals into something truly special. Its beautiful, earthy red hue and intensely savory profile come from sun-dried tomatoes, which, along with Parmesan cheese, deliver a powerful umami punch that keeps you coming back for more.
Making this incredible red pesto is surprisingly simple, primarily using pantry staples you likely already have on hand. It’s a fantastic way to transform ordinary pasta dishes, sandwiches, or appetizers into gourmet delights. Plus, it’s incredibly versatile and freezes beautifully, allowing you to enjoy its robust flavors any time of the year. If you appreciate the complex, savory notes of sun-dried tomatoes, this pesto rosso recipe is a must-try addition to your culinary repertoire.
Why You’ll Love This Sun-Dried Tomato Pesto Recipe
There are countless reasons why this sun-dried tomato pesto recipe deserves a permanent spot in your kitchen. Beyond its irresistible flavor, it offers convenience, versatility, and the satisfaction of a homemade, gourmet-quality sauce.
- Effortless Preparation: This recipe comes together quickly and easily with the help of a food processor, making it perfect for busy weeknights or impromptu gatherings.
- Unforgettable Flavor Profile: It’s packed with a rich, savory umami taste from the combination of sun-dried tomatoes and Parmesan, creating a deeper, more complex flavor than traditional basil pesto.
- Versatile Culinary Powerhouse: From pasta to sandwiches, and dips to stuffed chicken, this red pesto opens up a world of delicious possibilities in the kitchen.
- Pantry-Friendly Ingredients: Most ingredients are common staples, making it a convenient recipe to whip up whenever inspiration strikes.
- Exciting Variation: If you love pesto, exploring different types like this vibrant red version adds variety and excitement to your meals.
- Health Benefits: Sun-dried tomatoes are rich in antioxidants and vitamins, adding a healthy boost to your dishes.
- Freezer-Friendly: Prepare a larger batch and freeze portions for quick and easy access to homemade goodness anytime.
If you’re a true tomato aficionado, you might also enjoy these oven-roasted cherry tomatoes. They offer a similar concentrated sweetness to sun-dried tomatoes but with a fresh, juicy texture, perfect for a lighter summer side.
Essential Ingredients for Perfect Pesto Rosso
Crafting the perfect sun-dried tomato pesto starts with selecting high-quality ingredients. Each component plays a crucial role in building the distinctive flavor and texture of this red masterpiece.
- Sun-Dried Tomatoes: The star of the show! For the best results in this pesto recipe, opt for sun-dried tomatoes packed in extra virgin olive oil. The oil from the jar is infused with tomato flavor and will be used in the pesto, adding depth and richness. These tomatoes provide a wonderfully intense, sweet, and tangy flavor that fresh tomatoes simply can’t replicate.
- Fresh Basil Leaves: Just like its green counterpart, pesto rosso benefits immensely from the aromatic lift of fresh basil. Its sweet, peppery notes complement the richness of the tomatoes beautifully. While substitutions are possible (see below), fresh basil offers an unparalleled brightness.
- Nuts: Pine nuts are traditionally used in both green and red pestos, offering a buttery, slightly sweet flavor and a creamy texture when processed. They can be used raw, but lightly toasting them beforehand enhances their nutty aroma and flavor significantly. See options below for other nut choices.
- Garlic: Fresh garlic cloves are essential for that pungent, zesty kick that cuts through the richness of the tomatoes and oil. Use fresh cloves for maximum flavor power – pre-minced garlic won’t deliver the same vibrant taste.
- Lemon Juice: A squeeze of fresh lemon juice is a secret weapon in this recipe. It adds a much-needed brightness, balancing the savory, rich flavors of the tomatoes and cheese. It also helps preserve the vibrant color and freshness of the pesto.
- Extra Virgin Olive Oil: Beyond the oil from the sun-dried tomato jar, you’ll need a little extra high-quality extra virgin olive oil to achieve the perfect silky consistency. Choose a good quality oil as its flavor will shine through in the final product.
- Cheese: Finely grated Parmesan cheese is specified, lending its salty, nutty, and umami-rich notes to the pesto. For a slightly sharper, more piquant flavor, you can substitute with Pecorino Romano cheese. Both contribute significantly to the pesto’s overall depth.
Please refer to the detailed recipe card at the bottom of this post for precise measurements. Given the inherent saltiness of Parmesan or Pecorino cheese, you will likely find that additional salt is unnecessary, but always taste and adjust to your preference.
Chef Sally‘s tip: Sun-dried tomatoes come in two main forms: oil-packed and plain dried. If you opt for plain dried (not packed in oil) tomatoes, it’s crucial to re-hydrate them before use. Submerge them in hot water for about 15-20 minutes until they become soft and pliable, then drain thoroughly. For this recipe, you’ll need approximately 24 individual sun-dried tomatoes and an additional 6-8 tablespoons of high-quality extra virgin olive oil to achieve the ideal texture and flavor for your homemade pesto rosso.
Creative Substitutions and Exciting Variations for Your Pesto Rosso
One of the beauties of sun-dried tomato pesto (pesto rosso) is its adaptability. It’s wonderfully customizable, allowing you to tailor the flavor profile to your personal preferences or what you have available in your pantry. Experiment with these options to create your unique twist:
- Add a Touch of Heat: For those who enjoy a little kick, a pinch of red pepper flakes or a tiny dash of cayenne pepper can add a vibrant warmth that complements the rich tomato flavor beautifully.
- Smoky Depth: Introduce a hint of smokiness by stirring in a small amount of smoked paprika. This adds a wonderfully earthy and complex layer to the pesto.
- Herb Alternatives: If fresh basil is out of season or simply unavailable, don’t despair! A flavorful combination of fresh flat-leaf parsley and fresh oregano can provide a delightful herbaceous alternative, offering a slightly different but equally appealing character.
- Nutty Variations: While pine nuts are traditional, other nuts work exceptionally well. Walnuts offer a slightly bitter, earthy note, while almonds provide a sweeter, buttery texture. You can use either of these or a combination to achieve your desired flavor and consistency.
- Handling Plain Dried Tomatoes: As Chef Sally’s tip mentions, if you don’t have oil-packed sun-dried tomatoes, simply rehydrate plain dried tomatoes in hot water until soft before draining and proceeding with the recipe. Remember to account for the additional extra virgin olive oil needed in this case.
- Make it Vegan: To create a delicious vegan version, substitute the Parmesan cheese with a high-quality vegan Parmesan alternative. Alternatively, you can try using nutritional yeast, which provides a cheesy, umami flavor (though I have not personally tested this variation).
- Roasted Red Peppers: For an extra layer of sweetness and color, consider adding a few roasted red peppers to the mix. Ensure they are well-drained before adding them to the food processor.
- Fresh Herbs Boost: Beyond basil, a small amount of fresh rosemary or thyme can be added for a more herbaceous and aromatic pesto.
For those who prefer the classic, vibrant green sauce, our classic basil pesto recipe is always a fantastic choice. No matter the color, homemade pesto truly is the best!
Step-by-Step Guide: Crafting Your Perfect Sun-Dried Tomato Pesto
Making sun-dried tomato pesto is incredibly straightforward, especially with a food processor. Follow these simple steps to create a batch of this flavorful red sauce.
Step 1: Combine Core Ingredients
Begin by adding the entire contents of the 8-ounce jar of sun-dried tomatoes (including their flavorful oil), fresh basil leaves, pine nuts (or your chosen nuts), finely grated Parmesan cheese, chopped garlic cloves, and fresh lemon juice to the bowl of your food processor. If you’re adding red pepper flakes, include them now. Ensuring all these initial ingredients are together helps them break down evenly.
Step 2: Pulse to a Chunky Paste
Secure the lid of your food processor and begin processing using short, sharp pulses. This method allows you to control the texture. Pulse until the ingredients are well broken down and start to form a chunky, coarse paste. Stop frequently to scrape down the sides of the bowl with a spatula, ensuring all ingredients are incorporated and no large chunks remain.
Step 3: Achieve Smoothness with Olive Oil Drizzle
Once you have a chunky paste, turn the food processor on and, with the machine running continuously, slowly drizzle in the additional two tablespoons of extra virgin olive oil through the feed tube. This gradual addition of oil helps to emulsify the pesto, creating a smoother, more uniform paste. Continue processing until your pesto reaches a fairly smooth, yet still slightly textured, consistency. If you prefer a looser or creamier pesto, you can add a touch more olive oil, a teaspoon at a time, until you reach your desired texture.
Step 4: Final Check and Enjoy!
Stop the food processor, remove the lid, and give your pesto a final stir. Taste and adjust seasonings if necessary; typically, the cheese provides enough salt, but you might want an extra squeeze of lemon for brightness. Your vibrant, homemade sun-dried tomato pesto is now ready to be enjoyed! Transfer it to a clean jar or airtight container.
Chef Sally’s tip on toasting nuts: Toasting nuts is a simple step that greatly intensifies their flavor, bringing out their natural sweetness and nutty aroma. To toast pine nuts, walnuts, or almonds, spread them in a single layer on a rimmed metal baking sheet. Bake in a low oven, around 300°F (150°C), for about 15-20 minutes. Make sure to shake the pan gently halfway through to ensure even toasting. Keep a close eye on them, as nuts can burn quickly due to their high oil content. Alternatively, you can toast them in a dry, warm frying pan or skillet over low heat on the stovetop. Shake the pan occasionally and trust your nose—when you start to smell their rich, toasted fragrance, they are usually ready. Let them cool completely before adding them to your pesto.
For another terrific summer appetizer featuring fresh flavors, be sure to try these goat cheese crostini with nectarines. They’re a perfect balance of sweet and savory.
Delicious Ways to Enjoy Your Sun-Dried Tomato Pesto
Sun-dried tomato pesto is incredibly versatile, making it a fantastic addition to almost any meal. For optimal flavor, it’s best served at room temperature, so remember to take it out of the refrigerator a little early unless it’s freshly made. Here are numerous ways to incorporate this rich red pesto into your cooking:
- Appetizers & Spreads:
- Gourmet Crostini: Spread generously on toasted or grilled baguette slices, perhaps topped with a sprinkle of fresh basil or crumbled feta.
- Whipped Ricotta Dip: Create a truly show-stopping dip by blending some of this pesto with creamy ricotta cheese in a food processor until smooth and airy. Serve with crackers, crostini, or vegetable sticks. (See image above and more details below!)
- Charcuterie Boards: Include a small bowl of pesto rosso as a vibrant and flavorful component on your next cheese or charcuterie platter.
- Main Dishes & Pasta:
- Stuffed Chicken: Impress your guests by stuffing boneless, skinless chicken breasts with a mixture of sun-dried tomato pesto and soft goat cheese. Bake at 350°F (175°C) until cooked through for a flavorful and elegant main course.
- Pesto Pasta Perfection: Toss with hot cooked pasta noodles for a quick and satisfying meal. You can also add grilled chicken, shrimp, or roasted vegetables.
- Creamy Pesto Pasta: For an extra luxurious pasta dish, follow our specific recipe for Sun-Dried Tomato Pesto Pasta which incorporates cream for a decadent sauce.
- Pizza Sauce Alternative: Use it as a flavorful base instead of traditional tomato sauce for homemade pizzas or flatbreads.
- Risotto Swirl: Stir a spoonful or two into freshly made risotto just before serving for an incredible burst of flavor and a beautiful color – it’s a personal favorite!
- Low-Carb Option: Toss it with zucchini noodles (zoodles) for a delicious and healthy low-carb meal.
- Flavorful Fish & Seafood: Dollop over baked or grilled fish, or toss with roasted shrimp for an instant flavor upgrade.
- Breakfast & Brunch:
- Eggs Elevated: Serve it alongside scrambled eggs, omelets, or frittatas instead of hot sauce or ketchup for a sophisticated breakfast.
- Avocado Toast Twist: Spread on toast and top with avocado slices for a vibrant and healthy start to your day.
- Sandwiches & Wraps:
- Gourmet Sandwich Spread: Use it as a vibrant and flavorful spread for sandwiches, paninis, or wraps. It pairs wonderfully with turkey, chicken, or fresh mozzarella.
Make it into a fabulous creamy dip: As pictured above, for a truly rich, savory, and incredibly easy dip, simply blend a generous amount of this sun-dried tomato pesto with creamy ricotta cheese in your food processor until it’s smooth and perfectly airy. This heavenly concoction is perfect with crispy crackers, toasted crostini, or as a delightful spread. It also makes an amazing sauce for pasta – check out our dedicated Creamy Sun-Dried Tomato Pesto Pasta recipe for full directions on how to use it in a main course.
Sun-Dried Tomato Pesto: Your Questions Answered
Here are some common questions about making and enjoying sun-dried tomato pesto:
Absolutely! If you have a nut allergy or simply prefer a nut-free version, you can easily omit the nuts entirely. Alternatively, for added texture and richness, you can substitute the pine nuts with seeds such as raw sunflower seeds or pumpkin seeds (pepitas). Ensure they are unsalted if you’re concerned about sodium levels.
Sun-dried tomatoes are crucial for this recipe as they provide a uniquely concentrated, intense, and sweet flavor that fresh tomatoes cannot replicate. The drying process removes water and intensifies their natural sugars and umami. While you could roast fresh tomatoes until they are quite “leathery” to reduce moisture and enhance their flavor as an experiment, it won’t yield the same deep profile as true sun-dried tomatoes.
A food processor or a powerful blender is highly recommended and commonly used to achieve a smooth and consistent pesto texture efficiently. It significantly speeds up the process. However, if you prefer a more rustic texture and don’t mind a bit of arm work, you can absolutely use a traditional mortar and pestle. Just be sure to finely chop the sun-dried tomatoes and garlic first to make the grinding process easier.
To keep your homemade pesto fresh, store it in an airtight container in the refrigerator. It will typically last for up to a week. For longer preservation, sun-dried tomato pesto freezes exceptionally well. Simply spoon it into ice cube trays and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. This method allows you to easily portion out small amounts as needed, and it can be stored for several months in the freezer. Silicone ice cube trays make it particularly easy to pop out the frozen pesto portions.
The primary difference lies in their main ingredient and flavor profile. Green pesto, or Pesto alla Genovese, uses fresh basil as its base, resulting in a bright, herbaceous, and peppery flavor. Red pesto, or pesto rosso, uses sun-dried tomatoes, which give it a deep, rich, sweet, and tangy taste with a prominent umami character. Both use similar secondary ingredients like garlic, nuts, cheese, and olive oil, but the dominant flavor comes from their core component.
Yes, absolutely! To add more heat, simply increase the amount of red pepper flakes (or cayenne pepper) to taste when you’re adding the initial ingredients to the food processor. Start with a small amount, pulse, taste, and add more if desired. The intensity of spiciness is entirely up to your preference.
More Delicious Recipes With Tomatoes
Whether fresh, oven-roasted, or sun-dried, tomatoes are incredibly versatile, flavorful, and a cornerstone of so many beloved recipes. If you’re looking for more tomato-inspired culinary adventures, explore some of these fantastic dishes:
- Cold Green Bean Salad With Tomatoes and Corn
- Zucchini Noodles Recipe with Roasted Tomatoes
- Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
- Baked Halibut with Roasted Cherry Tomatoes
⭐️Did you Make This Sun-Dried Tomato Pesto?
If you’ve taken the plunge and made this homemade sun-dried tomato pesto, I would absolutely love to hear about your experience! Please take a moment to comment below and let me know how you liked it. Your feedback is invaluable. If you truly loved it and found it to be a five-star recipe, please consider giving it a 5-star rating! Your ratings and comments genuinely help other readers discover and enjoy this recipe, and I deeply appreciate hearing from you.
Originally published: March 12, 2010.
📖 Recipe
Sun-Dried Tomato Basil Pesto
Sally Cameron
Pin Recipe
Equipment
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Food Processor
Ingredients
- 8 ounce jar sun-dried tomatoes in extra virgin olive oil you’ll use the flavorful oil from the jar
- 1 cup lightly packed fresh basil leaves
- ½ cup pine nuts raw or lightly toasted (see tip)
- ½ cup finely grated Parmesan cheese about 2 ounces (or Pecorino Romano)
- 2 large garlic cloves chopped fine
- 2 tablespoons fresh lemon juice from about ½ a lemon
- 1 pinch red pepper flakes optional, for a touch of heat
- 2 tablespoons extra virgin olive oil plus more if needed for desired consistency
Instructions
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In the bowl of a food processor, combine the sun-dried tomatoes (with their oil from the jar), fresh basil leaves, pine nuts, Parmesan cheese, chopped garlic, fresh lemon juice, and red pepper flakes (if using).
Using long pulses, begin to puree the mixture. Stop occasionally to scrape down the sides of the bowl with a spatula, ensuring all ingredients are incorporated evenly and breaking down. Continue pulsing until the mixture forms a coarse, chunky paste.
With the food processor running, slowly drizzle in the remaining 2 tablespoons of extra virgin olive oil through the feed tube. Continue to process until the pesto reaches a fairly smooth, yet still slightly textured, consistency.
Taste the pesto and adjust seasoning as needed. You may want a little more lemon juice for brightness, or a tiny pinch of salt if you find it necessary (though the cheese usually provides enough).
Note: If you desire a looser or creamier pesto, add a little more extra virgin olive oil, a teaspoon at a time, until the desired consistency is achieved.
Notes
Refrigerate your homemade sun-dried tomato pesto in an airtight container for up to a week. For longer storage, freeze it in small containers or convenient ice cube trays for several months. Always remember to label and date your containers for easy tracking.
If you are using plain sun-dried tomatoes that are not packed in extra virgin olive oil, ensure they are properly rehydrated before proceeding with the recipe. Soak the dried tomatoes in very hot water until they are soft and pliable, then drain them thoroughly. In this scenario, you will need to add a total of 6-8 ounces (or approximately ¾ to 1 cup) of extra virgin olive oil (or perhaps a little more, adjusted to taste and desired consistency) to achieve the perfect pesto texture.
For a no-nut pesto, raw sunflower seeds are a fantastic and flavorful alternative. If you’re exploring other nut options, walnuts, cashews, and almonds also make excellent and delicious additions to this pesto, each offering a slightly different flavor profile.
Nutrition
Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.