Pesto Rosso sauce is a delicious twist on pesto! With only a few ingredients, this Italian sauce recipe is filled with sun dried tomatoes, olive oil, and almonds to create a savory sauce.
We love pesto Rosso on pasta, chicken or topped on fresh Italian bread.
Recipe Inspiration
Pesto is one of our favorite foods. While classic Pesto alla Genovese pesto gets the most love, did you know that there are many other pesto types that are just as delicious?
Pesto rosso is one of them, and it's made with a sun dried tomato base. You can use dried or oil packed sun dried tomatoes, either will work for this recipe.
The result is a red pesto sauce with a punch of flavor that is delicious with pasta, on meats, or as a dip.
If you're looking for more delicious recipes, check out our Pesto di Zucchini or our Green Goddess Pesto, or Pesto Shrimp Zoodles.
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Ingredients
Here are the main ingredients you will need for this tomato pesto recipe:
- Sun Dried Tomatoes - You can use any jar of sun dried tomatoes - dry packed or oil packed. You could also use tomato paste! I do not recommend using fresh tomatoes.
- Extra-Virgin Olive Oil - you can use less if you are using jarred, oil packed sun dried tomatoes
- Unsalted Almonds - whole, shaved, or chopped. These take the place of pine nuts that are used in traditional green pesto. This will give the sauce a thicker texture than traditional pesto.
- Parmigiano Reggiano
- Garlic Cloves
- Balsamic Vinegar
- Salt
- Black Pepper
- Red Pepper Flakes - for a tiny kick
Directions
Let's make this recipe together!
Step 1: Combine Ingredients
Combine all ingredients into a large food processor. Process on high until smooth. Make sure you hold the food processor down while it's on, especially when processing something hard like almonds!
You'll likely have to scrape down the sides of the food processor as you go. Process for at least 3 minutes to really break down the almonds.
Step 2: Check Consistency
If you are using dry sun dried tomatoes, you may need to add more olive oil or a dash of water to make it 'saucier.' If this is the case, add a stream of olive oil through the top of the processor while you pulse. Continue to pulse until the sauce reaches your desired consistency
The final consistency should be thicker than green pesto but not too chunky.
Step 3: Serve
Serve your pesto with your favorite pasta, on top of chicken, or with fresh crusty bread.
If you're serving as a pasta sauce, we recommend you mix the pasta and pesto with at least one cup of pasta water. It creates a delicious consistency that is nice and saucy.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Food Processor - You definitely need a powerful food processor for this recipe. I use this one and it's one of my favorite things in my kitchen! Check it out.
- Sun Dried Tomatoes - I like getting my sun dried tomatoes from my local Italian market, but you can buy them online. Check out these on Amazon.
- Bronze Cut Pasta - We love to serve this pesto with pasta! I recommend a quality bronze cut pasta like this one that pairs deliciously.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Nut Substitution - You can substitute pine nuts for almonds for this recipe.
- Sun Dried Tomatoes - If you do not like tomatoes, you can substitute them for jarred roasted red peppers.
- Make it Vegan - You may use vegan parmesan cheese in order to make this recipe vegan.
Frequently Asked Questions
Pesto Rosso is a sauce made of sun dried tomatoes, olive oil, almonds or other nuts, red pepper flakes, and garlic. It can also have variations such as added herbs or vinegar.
Pesto generally lasts 4-5 days in the refrigerator when stored in an appropriate air tight container.
Traditional pesto uses basil to achieve it's bright green color. Red pesto uses sun dried tomatoes achieve a red color. Both types of sauces contain olive oil, cheese, and garlic.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Pesto Rosso
Ingredients
- 1 cup sun dried tomatoes
- 1 cup extra virgin olive oil
- ½ cup unsalted almonds
- ¼ cup parmesan cheese
- 3 cloves garlic
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Combine all ingredients in a food processor. Process on high until smooth, scraping down the sides of the food processor as needed.
- Serve with pasta, as a dip, or on crostini.
Notes
- If using sun dried tomatoes in olive oil, add ½ cup of oil and then add more as needed.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Archie T says
delizioso!!!
Christina Musgrave says
Thanks, Archie!
Macey says
This recipe is SO good! I've never tried red pesto before, but my family loved this and will be making it again.
Christina Musgrave says
Isn't it delicious! So happy you're a convert!