Sun-dried Tomato Pesto Recipe (Pesto Rosso)

Sun-dried Tomato Pesto (aka Pesto rosso) is a rich, savory red pesto made with sun-dried tomatoes, nuts, cheese, and olive oil. It has a deep tomato flavor with a slightly sweet, tangy finish that works well in pasta dishes, sandwiches, as a dip or flavoring for roasted vegetables. Pesto Rosso, also known as pesto alla Siciliana or pesto alla Trapanese, is a Sicilian version of pesto from the province of Trapani and typically uses almonds instead of pine nuts. Sun-dried tomato pesto is a great alternative to classic basil pesto and can be used in most dishes where basil pesto is used. It is an all purpose condiment and easy meal base, perfect for a variety of recipes.

How to Make Sun-Dried Tomato Pesto

Making sun-dried tomato pesto is actually quite easy with a food processor. Follow along here with step-by-step pictures or pop down to the printable recipe card.

The recipe makes about 1 ½ cups of pesto. This yields 6 servings (¼ cup), though sometimes a tablespoon or two is all you will need.

Prep Time: 10 minutes

Ingredients for Sun-Dried Tomato Pesto

• 1 cup oil-packed sun-dried tomatoes, drained (reserve a little oil if desired)
• ½ cup grated Parmesan cheese
• ⅓ cup toasted pine nuts (or walnuts)
• 2 garlic cloves
• ½ teaspoon red pepper flakes (optional)
• ½ cup fresh basil leaves
• ⅓ to ½ cup extra virgin olive oil
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• Salt to taste
• Black pepper to taste

Directions 

Add the sun-dried tomatoes, Parmesan, pine nuts, garlic, basil, tomato paste, lemon juice, and red pepper flakes to a food processor.

Pulse the ingredients until the mixture is roughly chopped and begins to come together.

Slowly drizzle in the olive oil while pulsing until the pesto is smooth and spreadable, stopping to scrape down the sides as needed. Add additional oil until you reach your desired consistency. Add a little more olive oil for a looser consistency, less for a thicker pesto.

 Season the pesto with salt and black pepper to taste.

Serve immediately or store in an airtight container in the refrigerator.

Working with Packed Sun Dried Tomatoes

When making pesto rosso, choosing the right type of sun dried tomatoes can make all the difference in flavor and texture. Oil-packed sun dried tomatoes (used here), often found in jars, are soaked in olive oil, giving them a soft, rich texture that blends beautifully into a smooth, spreadable consistency. These are perfect for a delicious pesto rosso, as the oil not only enhances the taste but also helps the ingredients come together easily in your food processor.

If you’re using dry-packed sun dried tomatoes, which are typically a bit chewier and less moist, you’ll want to add more olive oil to your pesto recipe to achieve that classic creamy texture. Start by soaking the dried tomato pieces in hot water for a few minutes to soften them, then drain off any excess water before adding them to your food processor.

Recipe Variations

While the recipe is great as is here are a few ideas to make it your own:

• For a burst of brightness, add a little lemon zest in addition to the lemon juice to the pesto mixture
• if you like a little heat, sprinkle in some red pepper flakes before blending
• while fresh basil is perfect in pesto rosso, arugula or spinach leaves can be swapped in
• if you don't have pine nuts on hand or are looking for a more budget-friendly alternative, walnuts would be my first choice, but almonds or even sunflower seeds will work in a pinch

Storing Pesto Rosso

Once your pesto is ready, transfer it to an airtight container and store it in the refrigerator for up to a week. For longer storage, freeze the pesto in small portions, an ice cube tray works perfectly for this and is a great way to lock in flavor. When you’re ready to serve, simply thaw and enjoy your pesto rosso.

With just a few minutes of prep time and a handful of fresh ingredients, you’ll have an absolutely delicious, versatile tomato pesto recipe that’s perfect for easy meals, appetizers, or adding a burst of flavor to your favorite dishes. Try it as a pasta sauce, a spread for bread or pizza, or as a flavorful dip with fresh mozzarella or goat cheese.