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.
Thanks!
This is amazing. I’ve been using it for a lot of things, including sandwiches. It’s fantastic. Thank you for sharing
Great recipe, thank you! I made it with pine nuts (ran out of almonds) but the pesto tastes delicious nonetheless.
How would I make this to last longer than a week in the refrigerator?
Hi Marlene,
You can freeze for a few months it in an airtight container, or even in an ice cube tray for small portions to use as you need them. The oil will solidify when it’s frozen, so after defrosting, gently warm it or bring it up to room temperature before using.
Question; I want to make a Milanese Torte (puff pastry pie which is layers of ham, cheese, herbed eggs, spinach and roasted red pepper.) I thought I might trade out pesto Rosso for red pepper, for richer flavor what’s your thlights?
Hi Debbie,
I think the flavors of the Pesto Rosso would be beautiful with the torte. Bear in mind that you’ll be adding a little extra oil to the dish, which the roasted red peppers wouldn’t have. If you try it, I’d love to hear how it turns out!
Happy Cooking,
Amanda
Absolutely! Thank you for reminding me about the oil. I think I will test before my party in case I need to tweak. Thank you!
Fabulous recipe! Tried it for a sandwich party with friends…it was a hit! A fancy replacement for ketchup.
You know I love me some snow light too! (Except I’m photoing in boots and a coat out in the snow hahaha!). I absolutely love this- it’s been too long since I’ve bought sun dried tomatoes! I want this on a cheese panini- YUM!
YUM! This sounds absolutely amazing, and your photos are so gorgeous I need to try this asap!!
I’ve never had pesto rosso, but it sounds amazing! I love sundried tomatoes! And I can see why you like snow lighting, these shots are gorgeous!
I’m pretty positive that every girl who grew up in the 80’s had a hot pink nylon snowsuit at some point, lol! This pesto sounds so wonderful and could be used in so many ways! I’m dying to give this one a try!!
I’m totally with you on the crusty bread, cheese, or charcuterie board!!! Those are absolutely my go-to uses for this deliciousness! Love it!
Your pictures are lovely. I agree that snow light is one of the best for taking pictures in. :) Your pesto recipe sounds just a lovely tasting and you pictures are pretty. I’d love in spread over a crust piece of bread.
Yum! I don’t believe I’ve ever had tomato pesto. Looks wonderful! I’ll have to use some of my garden tomatoes that I sundry to make this in the spring.
This is one of my favorites – I love to make a big batch and use it for pasta, pizza sauce, dipping, you name it! So delicious and flavorful!
Wow. Your pictures and the color contrasts pop so nicely. I can’t wait to try these out with my next pasta run.
Your photography is stunning! I, too, always think green and basil when I hear “pesto.” I’ve tried commercial sun-dried tomato pesto a couple of times and didn’t care for it, but would definitely give this homemade version a try!
Your pesto rosso looks reallllly good and I know I have to try this. Thanks for such detailed notes.
We love pesto rosso and I’ve made it once or twice. Your recipe fascinates me and I’ll have to try it out. I’m always searching for the perfect recipe.
I love LOVE LOOOVE pesto and this one is definitely going on to make list of things to make this next week! I love your beautiful photos too! : )
Haven’t tried pesto rosso yet. I am one of the people you mention in the beginning who think green when they hear pesto :-) This looks delicious. Next time when I have to make pasta, I am definitely going to try this pesto for a different flavour.
Thanks for sharing! :-)
Hi!
I’m new to cooking. I really want to do this recipe & i really want to do this recipe.
Just wondering if the one cup of sun dried tomatoes is one cup chopped or whole sun dried tomatoes?
Thank you for your attention!
The sun-dried tomatoes are whole and will be chopped in the food processor.
Happy Cooking!