Authentic Pesto Rosso Recipe (Sun-Dried Tomato Pesto)
You’re going to love my Pesto Rosso. It’s bold, savory, and incredibly useful, the kind of sauce that makes meals feel handled before you even start cooking. Everything goes into the food processor, and a handful of ingredients turn into a thick, spreadable pesto with serious flavor. It makes a delicious spread for sandwiches or meats just like its cousin, pesto alla genovese
This pesto rosso is the hero of a truly delicious pesto rosso pasta, where its bold, tomato-forward flavor really gets to shine. It’s also delicious swirled into my creamy Tuscan soup, adding depth and richness without any extra effort. For something a little unexpected, try spooning it over cacio e pepe risotto — the salty, savory pesto melts right in and completely transforms the dish. It even makes an easy upgrade for crispy panko chicken, spooned on top just before serving. I’m telling you, this pesto rosso recipe is going to be your new best friend! There are so many different ways to enjoy its rich umami flavor!
Recipe Highlights: Pesto Rosso
- Inspiration: Pesto rosso is a Sicilian-style red pesto, often associated with the Province of Trapani. It’s a tomato-based take on pesto that swaps fresh herbs for sun-dried tomatoes, resulting in a deeper, more savory sauce. This red pesto sauce is super versatile and is best served at room temperature.
- Best Served For: Perfect for easy meals, casual entertaining, or anytime you want big flavor without turning on the stove. Serve this with perfectly al dente pasta!
- What Makes It Special: Oil-packed sun-dried tomatoes bring concentrated tomato flavor and rich umami, while feta adds a tangy twist that keeps the sauce balanced and craveable.
- Texture: This pesto is intentionally thick. That spreadable texture makes it ideal for crostini, wraps, and spooning onto dishes rather than just coating pasta.
Ingredients Notes
- Sun-Dried Tomatoes in Oil: Use oil-packed sun-dried tomatoes, not dry-packed. The oil they’re stored in is part of the sauce and adds richness and body. Look for tomatoes that are deep red, soft, and slightly sweet. There’s no need to rehydrate anything here! Umami-packed sun-dried tomatoes are the star of the show – splurge on high quality here.
- Feta Cheese: Feta brings salt and acidity, giving the pesto a sharp edge that balances the sweetness of the tomatoes. It also helps create a creamy texture without turning this into a heavy cheese sauce.
- Pine Nuts: Pine nuts add richness and a subtle nuttiness that rounds out the bold flavors. They play the same supporting role here that they do in traditional basil pesto.
- Fresh Garlic: Grated garlic blends seamlessly into the pesto, giving you flavor without harsh bites or uneven texture. The same as in a classic basil pesto!
- Kosher Salt: Season lightly and taste. Between the feta and the sun-dried tomatoes, a little goes a long way.
Suggested Ingredient Substitutions and Additions
- Nut Options: Cashews, raw almonds, or sunflower seeds can stand in for pine nuts, each bringing a slightly different texture and flavor.
- Herb Addition: A small handful of fresh basil or other fresh herbs can be added if you want a subtle nod to green pesto.
- Heat: A pinch of chili flakes or red pepper flakes adds warmth without overpowering the sauce.
- Thinning the Sauce: For pasta or spoonable sauces, a splash of pasta water helps loosen the pesto to your desired consistency while keeping it cohesive.
How to Make Pesto Rosso
- Pour 8.5 oz of sun-dried tomatoes and the oil that they are packed in into the bowl of a food processor. Next, add the remaining ingredients: 2 oz feta crumbles, 1/4 cup pine nuts, 1/2 tsp kosher salt, and 2 grated garlic cloves.
2.
Process until ingredients are combined and smooth. Note: this will be a thick pesto. If you want to thin it out, you can add more olive oil!
3. This pesto rosso will keep for up to 5 days in the fridge.
4. Serve it with pasta for a delicious weeknight meal!
Expert Tips From My Kitchen
- Use the Oil in the Jar: That oil is flavor. Pour it straight into the food processor with the tomatoes.
- Scrape the Sides: Stop and scrape down the bowl of the food processor so everything blends evenly and smoothly.
- Taste Before Adjusting: Sun-dried tomatoes vary a lot. Always taste before adding more salt or oil.
- Control the Texture: This should be thick and spreadable. Add additional olive oil only if you want it looser.
Serving Suggestions
- Pasta Dishes: Toss with your favorite pasta shape and a splash of pasta cooking water for an easy pesto rosso pasta.
- Crostini Appetizer: Spoon onto toasted baguette and finish with burrata cheese or fresh mozzarella.
- Proteins and Veggies: Use as a sauce for chicken or steak, or stir into warm vegetables.
- Spreads and Wraps: Perfect as a spread for sandwiches, wraps, or a quick snack with bread.
Reheating and Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Keep It Fresh: Press a thin layer of extra-virgin olive oil over the surface before sealing to help preserve flavor.
- Freezer Option: Freeze in ice cube trays for easy portions, then transfer cubes to a container once solid.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pesto Rosso (Red Pesto Sauce)
Pesto rosso is a bold, savory sun-dried tomato pesto that comes together quickly and adds instant flavor to pasta, sandwiches, and grilled dishes.
Equipment
- measuring spoons
- measuring cups
- food processor
- microplane
Ingredients
- 8.5 ounces sun-dried tomatoes in oil
- 2 ounces feta cheese crumbles
- 1/4 cup pine nuts
- 1/2 teaspoons kosher salt
- 2 cloves garlic, grated
Instructions
- Pour 8.5 oz of sun-dried tomatoes and the oil that they are packed in into the bowl of a food processor. Next, add the remaining ingredients: 2 oz feta crumbles, 1/4 cup pine nuts, 1/2 tsp kosher salt, and 2 grated garlic cloves.
- Process until ingredients are combined and smooth. Note: this will be a thick pesto. If you want to thin it out, you can add more olive oil!
Notes
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes give the best flavor and texture. If yours are very dry, soak them in hot water for 5 minutes and drain well before using.
- Texture control: For a thicker pesto rosso, use less olive oil; for a looser, more pasta-friendly sauce, add an extra tablespoon or two while blending.
- Storage: Pesto rosso keeps well in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface or cover with a thin layer of olive oil to prevent browning.
Nutrition Facts
Serving: 1tablespoonCalories: 48kcalCarbohydrates: 7.5gProtein: 2.1gFat: 1.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.3gSodium: 71.1mgFiber: 1.8gSugar: 3.6g
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