Pesto rosso, also called red pesto, is a rich Italian sun-dried tomato pesto made with olive oil, almonds, Parmesan, garlic, and balsamic vinegar. It's bold, savory, slightly sweet, and perfect for tossing with pasta, spreading on crostini, spooning over chicken, or using as a sandwich spread.
As a cookbook author and recipe developer, I love sauces like this because they make simple weeknight dinners feel instantly more special. Make a batch in 10 minutes, then use it all week for pasta, grilled proteins, roasted vegetables, and easy appetizers.
What Is Pesto Rosso?
Pesto rosso means "red pesto" in Italian. It's a thick Italian sauce usually made with sun-dried tomatoes, olive oil, garlic, cheese, nuts, and sometimes vinegar or herbs. Unlike green basil pesto, pesto rosso has a deeper tomato flavor and is especially good with pasta, crostini, sandwiches, chicken, and roasted vegetables.
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 pesto recipes, check out our Pesto di Zucchini or our Green Goddess Pesto, or Pesto Shrimp Zoodles.
How to Use Pesto Rosso with Pasta
To use pesto rosso as a pasta sauce, cook 12 ounces of pasta until al dente and reserve at least 1 cup of pasta water before draining. Add the pesto rosso to a large skillet or mixing bowl, then toss with the hot pasta and ½ cup reserved pasta water. Add more pasta water as needed until the pesto becomes glossy and coats the pasta.
Short pasta shapes like penne, rigatoni, fusilli, and casarecce work especially well because they hold onto the thick pesto. Finish with extra Parmesan, fresh basil, or a drizzle of olive oil.
Jump to:
- What Is Pesto Rosso?
- Recipe Inspiration
- How to Use Pesto Rosso with Pasta
- Pesto Rosso vs. Other Italian Sauces
- Ingredients
- Directions
- Oil-Packed vs Dry-Packed Sun-Dried Tomatoes
- Kitchen Equipment
- How to Use Pesto Rosso
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Pesto Rosso
Pesto Rosso vs. Other Italian Sauces
- Pesto Rosso: Rich, sun-dried tomato base; savory with depth.
- Pesto Genovese (Green Pesto): Bright basil and pine nuts.
- Marinara: Simpler tomato sauce without nuts or cheese.
- Arrabbiata: Spicy tomato sauce without nuts or cheese.
Ingredients
Here are the main ingredients you will need for this tomato pesto recipe:
- Sun-dried tomatoes:Â Use dry-packed or oil-packed sun-dried tomatoes. Oil-packed tomatoes blend more easily and may require less olive oil. I do not recommend fresh tomatoes for this recipe.
- Extra virgin olive oil:Â Helps the pesto blend into a rich, spoonable sauce. Start with less if using oil-packed tomatoes.
- Almonds:Â Add body and a subtle nutty flavor. Pine nuts, walnuts, or cashews also work.
- Parmigiano Reggiano:Â Adds salty, savory flavor. Pecorino Romano can also be used for a sharper taste.
- Garlic:Â Gives the pesto its bold, savory bite.
- Balsamic vinegar:Â Balances the richness with a little sweetness and acidity.
- Salt and black pepper:Â Season the pesto and bring out the tomato flavor.
- Red pepper flakes:Â Optional, but they add a gentle 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.
Oil-Packed vs Dry-Packed Sun-Dried Tomatoes
Both oil-packed and dry-packed sun-dried tomatoes work for pesto rosso, but they behave differently. Oil-packed tomatoes are softer and blend more easily, so you may only need about ½ cup olive oil. Dry-packed tomatoes are firmer and more concentrated, so they usually need more olive oil or a splash of warm water to help the pesto blend smoothly.
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.
How to Use Pesto Rosso
- Use with grilled chicken or roasted vegetables
- Toss with your favorite pasta (penne, rigatoni, fusilli)
- Spread on crostini or grilled bread
- Use as a pizza or flatbread base
- Stir into minestrone or vegetable soups
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 the ingredients. Add the sun-dried tomatoes, olive oil, almonds, Parmesan, garlic, balsamic vinegar, salt, pepper, and red pepper flakes to a food processor.
- Blend until smooth. Process until the pesto is mostly smooth, scraping down the sides as needed. This may take 2-3 minutes, especially if using whole almonds.
- Adjust the texture. If the pesto is too thick, stream in more olive oil or a splash of warm water until it reaches your desired consistency.
- Serve or store. Toss with pasta and reserved pasta water, spread on crostini, or spoon over chicken, fish, roasted vegetables, or sandwiches.
Notes
- If using sun dried tomatoes in olive oil, add ½ cup of oil and then add more as needed.
- For pasta: Toss this pesto with 12 ounces hot pasta and ½-1 cup reserved pasta water until glossy and saucy.
Did You Make This Recipe?
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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!