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.
Pesto is one of our favorite foods. While classic 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.
Here are the ingredients you will need for this recipe:
- Sun Dried Tomatoes - dry packed or oil packed
- Extra Virgin Olive Oil - you can use less if you are using jarred, oil packed sun dried tomatoes
- Unsalted Almonds - whole, shaved, or chopped
- Parmesan Cheese
- Balsamic Vinegar
- Black Pepper
- Red Pepper Flakes - for a tiny kick
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 to make it 'saucier.' If this is the case, add a stream of olive oil through the top of the processor while you pulse.
The final consistency should be thicker than green pesto but not too chunky.
Step 3: Serve
Serve your pesto with pasta, on top of chicken, or with fresh 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.
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 absolutely love it! 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.
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
- 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
- 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.
- If using sun dried tomatoes in olive oil, add ½ cup of oil and then add more as needed.