Sun-Dried Tomato Pesto, also knows as Pesto Rosso, is a bright and flavorful pesto perfect for so many of your favorite dishes. This bold pesto has many flavorful ingredients like sun-dried tomatoes in oil, freshly grated parmesan cheese, nuts, basil, garlic, olive oil, and some crushed red pepper flakes for a little kick.
Love pesto recipes? Make sure to try our classic basil pesto and a little adventurous pistachio arugula pesto!
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I can confidently say that I’m a pesto fanatic. I use it several times a week, whether it’s for a quick pasta dish, top my chicken with it, or slather it on a sandwich. And nothing, nothing ever compares to the homemade pesto. I love the classic basil Homemade Pesto, but this Sun-Dried Tomato Pesto is a whole new ballgame.
If you love sun-dried tomatoes, this is absolutely the condiment for you! Sun-Dried Tomato Pesto (or Pesto Rosso) is beloved by those who enjoy the Tuscan flavors, especially sun-dried tomatoes. It also features the other prominent ingredients like basil, garlic, parmesan cheese, pine nuts, and olive oil.
This is an excellent easy recipe to utilize when you want to switch up your usual pasta dinner or add a unique spread to your sandwiches. If you really want to go above and beyond, jar this mouthwatering pesto and gift it to friends. They’ll be asking for the recipe immediately!
What is Pesto Rosso?
Pesto Rosso is a Sicilian counterpart to the basil pesto that we are so familiar with. This pesto features sun-dried tomatoes as the main ingredient and traditionally uses almonds rather than pine nuts. It still contains olive oil, garlic, and some basil to brighten up this already flavor packed pesto.
I make my sun-dried tomato pesto with the addition of parmesan cheese and I still use pine nuts, just like I would with classic basil pesto.
The reason why I use pine nuts is because of their mild, smooth, and oily texture that incorporates so perfectly with the other ingredients without totally taking over. I feel like almonds try to take over for sun-dried tomatoes. Cashews can be a nice alternative if you don’t want to use almonds but find pine nuts too pricey.
Ingredient Notes
Sun-Dried Tomatoes – Make sure you purchase sun-dried tomatoes in oil since you’ll be using the oil in the pesto.
Pine Nuts – They can be replaced with cashews for a more budget friendly option.
Olive Oil – Try to use a good quality virgin olive oil for the best flavor and consistency.
Parmesan Cheese – It’s best to use freshly shaved parmesan cheese and simple slice some off the block. Pre-shredded cheese is coated in an anti-caking agent that you don’t want in your pesto. Check your cheese or deli section of the grocery store for freshly shaved parmesan cheese you can buy.
Basil – use fresh basil!
Garlic Cloves – use fresh garlic cloves, not pre-minced or jarred.
Salt – Kosher coarse or coarse sea salt is better to use over table salt.
Crushed Red Pepper Flakes – Add more or less depending on how spicy you want your pesto to be.
How To Make Pesto Rosso (Sub Dried Tomato Pesto)
When you’re making something so simple, you truly don’t need 10 different steps or different orders to add your ingredients. It literally comes out the same in the end.
Combine… Pulse.. and serve. It’s that easy!
Combine all of the ingredients for the pesto in a blender or food processor. (I recommend using a blender because this is not a big enough recipe for a food processor, amount-wise.)
Pulse a few times, stopping to scrape down the sides as needed, and pulse a few more times.
PRO TIP: Pulse, don’t blend! The texture will come out different.
How to Use Sun-Dried Tomato Pesto
There are so many possibilities! The most common way to use this pesto is to toss your freshly cooked pasta in it and garnish with some extra parmesan cheese and basil. Here are a few more tasty ways to enjoy it:
- You can also mix into simple white sauces like creamy white wine sauce, béchamel, or even Alfredo Sauce.
- Serve this pesto on a charcuterie board. It goes so well with flavorful hard cheeses, meats, nuts, and crackers.
- Spread some Pesto Rosso over shrimp, salmon, or chicken! I often serve this pesto over shrimp along side of Caesar salad and it’s fantastic!
- Another great, simple appetizer is crostini topped with sun-dried tomato pesto and sautéed shrimp.
- You can simply use it as a spread on sandwiches, wraps, paninis, and grilled cheeses.
- Add it to Hummus or White Bean Dip!
Storage Instructions
Store Sun-Dried Tomato Pesto in an airtight glass jar in the refrigerator. Keep it refrigerated for up to 10 days and remember to always use a clean spoon to scoop some out when needed.
If you need to store it for longer, freeze it in a freezer zip-top bag or a freezer container. Slow-thaw it in the refrigerator overnight when you’re ready to enjoy it.
Remember that tomatoes are a naturally acidic ingredient, so try to choose the jars carefully. I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: with coated lids and with hinged lids.
Recipe FAQ
Yes, this is a gluten free recipe for the sun-dried tomato pesto. While all ingredient should naturally be gluten free, I always recommend double checking the packaging notes on the ingredients.
Yes, you can easily freeze this pesto in small portion or in one batch:
Small portions: use ice cube trays and divide finished pesto rosso among the cups. Drizzle a small amount of olive oil over the top of each cup. Freeze for 2-3 hours until it’s completely frozen (set a timer) and then transfer the pesto cubes into a freezer zip-lock bag. Label and place back in the freezer. Freeze for up to 2–3 months. (I find that smaller portions get frost-bite sooner. People also tend to open and close the bag more, which contributes to the shorter shelf life.)
Larger portions: transfer either 1/2 cup or 1 cup portions of pesto into freezer zip-lock bags. Get all the air out and seal each bag. Label and freeze for up to 4 months.
Traditionally, pesto rosso uses almonds rather than pine nuts. I find almonds to be too overpowering, so I use pine nuts is because of their mild, smooth, and oily texture that incorporates so perfectly with the other ingredients. You can also use cashews, they have a smooth and mild flavor as well but can be creamy in a texture.
More Recipes Featuring Sun Dried Tomatoes
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Sun-Dried Tomato Pesto Recipe
Ingredients
- 10 oz sun-dried tomatoes in oil
- 1/3 cup pine nuts
- 1/3-1/2 cup extra virgin olive oil
- 1/2 cup freshly shaved Parmesan cheese
- 1/2 cup fresh basil
- 2 garlic cloves
- 1/2 tsp kosher coarse or sea salt more or less to taste
- 1/2 tsp crushed red pepper flakes more or less to toaste
Instructions
- Combine all of the ingredients in a blender or a food processor. (Including the oil from the sun-dried tomatoes.)
- Pulse several times to begin to blend. Scrape sides of the blender and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended.
Notes
- Storing: Store Sun-Dried Tomato Pesto in an airtight glass jar in the refrigerator. Keep it refrigerated for up to 10 days and remember to always use a clean spoon to scoop some out when needed.
- Freezing: you can easily freeze this pesto in small portion or in one batch:
Small portions: use ice cube trays and divide finished pesto rosso among the cups. Drizzle a small amount of olive oil over the top of each cup. Freeze for 2-3 hours until it’s completely frozen (set a timer) and then transfer the pesto cubes into a freezer zip-lock bag. Label and place back in the freezer. Freeze for up to 2–3 months. (I find that smaller portions get frost-bite sooner. People also tend to open and close the bag more, which contributes to the shorter shelf life.)
Larger portions: transfer either 1/2 cup or 1 cup portions of pesto into freezer zip-lock bags. Get all the air out and seal each bag. Label and freeze for up to 4 months.
Lena says
I love this one SO much more than basil pesto!
Amy Zahirski says
I love healthy recipes and this is one of my fev.