Sun-Dried Tomato Pesto (Pesto Rosso) is a Sicilian Variation of the Traditional Basil Pesto. It has a deep, sweet, and tangy flavor and is very versatile. Made using a handful of ingredients, this pesto comes together in just 5 minutes.
You can also try my Avocado Pesto and Best Homemade Walnut Basil Pesto if you are looking for more varieties of Pesto.
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About This Recipe
Love tomatoes? Love basil? Then, you are in for a treat with this amazing Sun-Dried Tomato Pesto (Pesto Rosso) which is a fun twist to your traditional Basil Pesto.
Rich red in color, this tomato pesto is tangy, slightly sweet, savory, and loaded with umami flavor from the tomatoes. This condiment is addictive, flavorful, and super versatile.
Pesto Rosso comes to my rescue on days when I come back home tired from work or it’s a school night and I have no time to put together a meal. I just toss my favorite pasta, roasted vegetables, or grilled chicken in this delicious sauce and a delicious meal is ready in no time.
Although it is available in the market easily these days, I prefer making it at home. Homemade is free of any chemicals, colors, and preservatives. It is made using the best of ingredients and is still much economical. Plus it takes just a few minutes to bring together, so there is no excuse to not make it at home.
You can pre-make this pesto over the weekend and keep using it for the whole week. You can also make a big batch and freeze it.
This recipe is gluten-free and can be easily made vegan. You can also half, double, or triple it as per your requirement.
Ingredients
Sun-Dried Tomatoes – Use dry sun-dried tomatoes or sun-dried tomatoes packed in oil. If using the dry ones, you will have to use more oil while blending.
Find the dry sun-dried tomatoes in the produce section and the oil-packed ones in the aisle which have canned vegetables. Also, try to pick the tomatoes which do not have anything else added. If using the ones with garlic and herbs added to it, reduce the amount of these two ingredients in the recipe.
Extra Virgin Olive Oil – Oil adds great texture to the pesto along with a nice flavor. Make sure you use a high-quality extra virgin olive oil for the best flavor.
Parmesan Cheese – Replace parmesan cheese with Pecorino or Asiago if it’s not available. Replace it with nutritional yeast for a vegan pesto.
Toasted Almonds – Toast the almonds before adding them to the pesto. While toasting, make sure you toast on low heat, otherwise, there are chances that the almonds will get burnt.
You can also replace the almonds with pine nuts, walnuts, pecans, peanuts, or pistachios. A mix of nuts will also work great.
Basil Leaves – While selecting basil leaves, look out for the fresh ones as they are very aromatic and add a delicious flavor.
You can also replace basil with other herbs (greens) like mint, parsley, spinach, arugula, cilantro, or kale.
Rosemary – Another herb that plays an important role in this pesto is rosemary. This is optional but adds a great taste. I used dried rosemary but you can use a fresh one too.
Others – You will also need garlic, salt, pepper, and red pepper flakes. Adjust the red pepper flakes as per your taste.
Variations
Add some extra flavor by adding oil-cured olives, artichokes, roasted eggplant, avocado, or roasted red bell peppers to the recipe.
You can also add some lemon juice, a splash of white wine, or balsamic vinegar for slight tanginess along with a refreshing flavor.
How To Make Sun-Dried Tomato Pesto
Preparation
Peel garlic and shred the parmesan cheese.
Toast the almonds. Add them to a pan and toast on low heat for 6-8 minutes until fragrant and lightly colored. Keep stirring frequently while toasting. You can toast them in an oven. Spread the almonds on a baking tray and toast for 6-8 minutes in a preheated oven to 350 degrees F.
You can also coarsely chop the sun-dried tomatoes and crush the toasted almonds for easy blending.
Gather the remaining ingredients.
Make The Pesto
Add 2 cups dry sun-dried tomatoes, 3-4 cloves of garlic (peeled), 2 cups extra virgin olive oil, ¼ cup toasted whole almonds, 1 cup (packed) basil leaves, 1 tablespoon dried rosemary, salt to taste, ½ teaspoon freshly cracked black pepper, ½ teaspoon red pepper flakes, and 1 cup shredded parmesan cheese to a high-speed blender or a food processor and blend until a slightly coarse paste is made.
Keep scraping the sides of the blender a few times.
Note – If using sun-dried tomatoes soaked in oil, you will need less oil as compared to dry sun-dried tomatoes. Use the oil in which they were soaked to blend the pesto.
Transfer the pesto to a clean glass jar. Refrigerate for 5-6 days or freeze for up to 3 months.
Note – This recipe will make approximately 2 and ½ cups of pesto. You can easily half, double, or triple the recipe.
Frequently Asked Questions
If you want to make a vegan version of this pesto, skip adding the parmesan cheese or replace it with 2-3 tablespoon of nutritional yeast.
You can choose sun-dried plum tomatoes, San Marzano tomatoes, Roma tomatoes or whichever variety is easily available.
Skip the nuts to make a nut-free tomato pesto. You will hardly feel any difference and the pesto still tastes very delicious.
You can make this pesto by skipping the basil or replacing it with other herbs like parsley, cilantro, or mint.
Serving Suggestions
This is a very versatile sauce and tastes good with almost everything.
I like to use it as a spread for pizza, flatbreads, bruschetta, or crusty Italian bread topped with some feta or goat cheese.
It makes for an awesome pasta sauce. Toss any cooked pasta like penne, spaghetti, fettuccine, etc with this pesto. If the sauce is too thick, thin it down with some cooking water. If you want to make a creamy sauce, add some heavy cream to it.
Serve it as a dip with crackers or pita chips.
Mix a little in hummus or baba ganoush for a tomatoey kick.
Roasted cauliflower topped with pesto Rosso tastes amazing. You can also drizzle it over roasted veggies, gnocchi, boiled eggs, or soups.
Slather it while making grilled cheese, panini or sandwiches.
Serve it on the side with roasted chicken or sea food.
Storage Suggestions
Transfer it to a glass container and keep it refrigerated for up to 5-6 days.
You can even freeze it in freezer-safe containers for up to 3 months.
When you keep it in the fridge for a few hours, the oil will solidify. Thaw it on the counter for a few hours to let it come to room temperature before using.
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Recipe Card
Sun-Dried Tomato Pesto Recipe
Ingredients
- 2 cups sun-dried tomatoes (dry or soaked in oil)
- 3-4 cloves garlic (peeled)
- 2 cups extra virgin olive oil (use less if using sun-dried tomatoes soaked in oil)
- ¼ cup toasted whole almonds (crush them if your blender is not heavy-duty)
- 1 cup basil leaves (packed)
- 1 tablespoon dried rosemary
- salt to taste
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes
- 1 cup shredded parmesan cheese
Instructions
- Add all the ingredients to a high-speed blender or a food processor and blend until a slightly coarse paste is made.
- Keep scraping the sides of the blender a few times.
- Transfer the pesto to a clean glass jar. Refrigerate for 5-6 days or freeze for up to 3 months.
Did you make this recipe? Let me know!