Sun-Dried Tomato Pesto (known as “Pesto Rosso”) is a vibrantly-colored, deeply-flavored Sicilian condiment with almonds, garlic, herbs, and olive oil. Serve this hearty, unique sauce with pasta, your favorite meats and fish, or as a delicious sandwich spread.
Back in the 80’s, a snow storm meant three equally exciting prospects: a day off from school, making snow angels in my hot pink nylon snowsuit, and dunking marshmallows into steamy mugs of hot chocolate.
The flashy snowsuit has long been retired, but the hot chocolate is still a given, and I did make a snow angel a few winters back for old time’s sake (and enjoyed every minute of it).
Today, what I really get excited about is the dreamy snow light. As a natural light photographer, I get weak in the knees for the delicate, pure white light that streams through the window during a snowstorm. It hugs the food and creates beautiful, soft highlights and shadows. Be still my heart!
When it snows, my fuzzy socks and I are up and ready to shoot all the things I can possibly cook and style before my favorite light is lost. During a recent storm, one of these recipes was my Sun-Dried Tomato Pesto (Pesto Rosso).
What is Pesto Rosso?
Hearing “pesto,” most people tend to think of basil pesto (Pesto alla Genovese). Pesto Rosso (literally, “Red Pesto”) is a Sicilian variation that starts with sun-dried tomatoes. It has a rich red hue and a deep, sweet, tangy flavor.
Like all pestos, Sun-Dried Tomato Pesto recipes also vary by region and cook. The sauce typically calls for almonds instead of the pine nuts used in basil pesto. Some cooks add basil, while others complement the tomatoes with other herbs, like rosemary. A few recipes add oil-cured black olives for an even deeper flavor.
My favorite Pesto Rosso recipe is a simple one: sun-dried tomatoes, garlic, rosemary, roasted almonds, and olive oil, chopped in the food processor to a hearty, spreadable texture.
Dry-Packed vs. Oil Packed Sun-Dried Tomatoes
You’ll usually find two types of sun-dried tomatoes at the market: dry-packed and oil-packed. Either can be used for this recipe.
In my market, the dry-packed are stocked in the produce section with other dried fruits. Oil-packed sun-dried tomatoes are generally sold in jars, and are found in the canned vegetable aisle, or where you would find antipasto ingredients, such as marinated artichokes and mushrooms.
Be sure to read the labels; sometimes the oil-packed sun-dried tomatoes have garlic or herbs added. They’re delicious, but remember that they’ll introduce those flavors to your dish. I usually prefer to control the quantities of seasonings in most recipes myself, so I buy the plain version when using oil-packed.
Since they’re steeped in oil, jarred sun-dried tomatoes tend to be plumper than dry-packed. When using dry tomatoes, you can easily reconstitute them in water to use in recipes. (See: The Best Way to Rehydrate Sun-Dried Tomatoes from Cooks Illustrated.) For Pesto Rosso, you don’t need to take this extra step, as the sauce is blended with olive oil.
How to serve Sun-Dried Tomato Pesto
Pesto Rosso can be served in most dishes where basil pesto is used. It’s delicious tossed with pasta. I particularly love it with campanelle; use a little bit of the cooking water to thin the sauce and help it coat the pasta. Red pesto is also great as a spread for a steak sandwich, or to top chicken breasts or seafood, such as grilled or pan-seared swordfish.
I’ve been known to enjoy it “as is,” spread onto a crusty slice of Italian bread. (If we’ve established anything on the blog the past four years, it’s that my love of bread is strong!) Add a small dish of it to a cheese and charcuterie board for a unique, savory accompaniment.
Pesto Rosso is also a great make-ahead recipe. It will keep for 5-7 days in the refrigerator. When chilled, the oils in the pesto will solidify. Just return the sun-dried tomato pesto to room temperature before serving, and it will be luscious and spreadable again.
Sun-Dried Tomato Pesto (Pesto Rosso)
Ingredients
- 1 cup sun-dried tomatoes (see note below)
- 1/3 cup almonds (unsalted, dry roasted)
- 2-3 cloves garlic
- 1 tablespoon fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon crushed red pepper flakes , optional
- 3/4 to 1 cup extra virgin olive oil
Instructions
- Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.
- Store, covered, in the refrigerator, for 5-7 days.
- Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Super easy, super tasty! Love making 2x and freezing for later.
Wonderful flavour and texture… I used some fresh basil instead of rosemary, and toasted pumpkin seeds vs almonds because that’s what I had on hand, yet the depth of flavour and presence of the sun-dried tomatoes was able to shine! Fast, easy and amazing, this sun-dried tomato pesto atop my grilled salmon was amazing! Thanks Amanda!
Very versatile! We just moved so our pantry is a bit bald and money’s tight… I had a bag if sun-dried tomatoes I would typically use in tomato basil souo, but no fresh Romas, just some spinach gnocchi, but no cheese, sayce, ir heavy cream to make one… So, I googled Sun dried tomato pesto, not expecting it to be a real thing, and found this recipe!
I adapted it based on my middle aged pantry, swapping almonds for raw cashews, and fresh rosemary for 1tsp dried sage, 1tsp italian, and 1tsp garlic powder. I wasn’t sure what I would get, but this pesto is quite prompt, delivering a cutrus tang, cut by pepper, and softened with garlic notes. Absolutely perfect with my gnocci and shredded chicken! I can’t wait to make a savory breakfast in the morning with it after the flavors have married overnight. Thank you! I will make it properly next time! Xoxo 😘
We have made this so many times over the summer. Love it on grilled naan, so easy, elegant and tasty as an appetizer for company.
This stuff is highly addictive; I love that I can bake some warm bread and smear this all over it, piece by yummy piece. So grateful for this recipe.
Whoa was this good. Served with shrimp and pasta, but honestly it probably would have been even better with chicken. Fantastic on toast or crackers. Also good on eggs. This recipe is going to be on repeat!
Just made this pesto and WOW! So delicious.
So good, and so easy. Using almonds is brilliant. I used Amish paste tomatoes I had grown and dried, plumped them and added a little chopped tomato to mellow the intensity. Also, to boost natural tomato umami, an anchovy. And I thought I had rosemary but alas. So I used some lemon thyme —not as Sicilian—which worked okay. So I didn’t really follow Amanda’s recipe, but truly, I meant to. Sometimes it’s better to cook randomly than not at all.
I rate this a five star+. I made it for my husband and my son and his family. My son and his wife have 4 growing boys who sometimes are a little picky. When they asked me what kind of gravy it was, my daughter in law commented that it is Mimi’s special touch. When they started eating my one grandson said it like the special touch a lot Mimi. It was a big hit with everyone.
Just made this pesto. Tastes gorgeous. I made with my own sun-dried tomatoes and popped it in the freezer for future use! 😊
I made this recipe a couple of hours ago. It’s easy, and turns out great! I tested it out on a few crackers, but tomorrow I’ll spread it on some rosemary and olive fougasse that a friend of mine made. By then, the flavours will have developed even better. Yum!!! 😋
I just made this recipe and it was easy and delicious! Ran out of olive oil and could only put half a cup, but I think once I mix it into some pasta with a generous glug of cooking water, it’ll emulsify to the right consistency.
I just finished making this easy recipe, and I sampled it on a pita cracker. It is SO DELICIOUS and fresh tasting. It will be delicious on grilled chicken or steak, on a sandwich, or just for more dipping. Will make again and again.
Absolutely stunning!!! First attempt at pesto Rosso and even using my mortar and pestle because my blender is broken. This really made my and my partner’s evening ☀️.
I’ve always been a pesto a la Genovese girl, but I think this recipe just converted me to a die-hard pesto rosso fan! Couldn’t have been easier, faster, nor more delicious. Thank you for a fabulous recipe!