Sun Dried Tomato Pesto, also known as Pesto Rosso, is full of goodness from sun-dried tomatoes, extra virgin olive oil and parmesan cheese. Made under 10 minutes, this sauce is gluten free too. Here is how to make Sun Dried Tomato Pesto Recipe.
Love tomatoes? Love basil? You are in for a treat with amazing sun-dried tomato pesto.
It has best of both worlds, tomatoes and basil. What more could I have asked for?
This pesto comes to the rescue on days when you come back home tired from work or it’s a school night and you have no time to put together a meal.
The days when you don’t want anything elaborate but want something delicious and are in no mood for a take out, toss this deliciousness with pasta or roasted vegetables or chicken.
You can pre-make it over the weekend and use it as and when you need.
It will save you the time to go and buy it from a grocery store and is any day better and healthier than store bought.
It is very easy to make and has a refreshing flavor.
You even know what ingredients you are using and the amount of oil or salt being used.
Let’s get started and make this amazing pesto sauce.
What does it taste like?
Sun-dried tomato pesto derives its taste from sweet-tart sun-dried tomatoes.
It has intense sweet tart flavour with a punch from garlic and basil.
Recipe Summary
Keep this pesto handy to put together a delicious meal whenever you are running late or have had a long day.
To make sun-dried tomato pesto, you will need sun-dried tomatoes, garlic, extra virgin olive oil, roasted almonds, basil, rosemary, salt, freshly cracked black pepper, red chilli flakes and parmesan cheese.
Keep everything out on the counter and in the mentioned quantity.
It is always helpful and time saving to keep everything out, so you won’t miss out any ingredient.
Add all the ingredients in blender and blend until slightly coarse paste is made.
Transfer the pesto in a clean glass jar. Refrigerate for 5-6 days.
How to make it Vegan?
If you want to make a vegan version of this pesto, skip the parmesan cheese.
It will still taste delicious. You can choose to use 2-3 tbsp of nutritional yeast if you prefer, although without it also the pesto tastes delicious
Which Tomatoes to use to make it?
You can choose to sun dry plum tomatoes, San Marzano tomatoes, Roma tomatoes or whichever variety is easily available.
I sun dry cherry tomatoes cut into half or the regular tomatoes cut into slices.
Check out this post on how to sun dry tomatoes at home.
What to serve with it?
You can use it as pizza sauce, to make pasta, zucchini noodles, roasted veggies, dip with crackers, sandwich spread, toasts, eggs, minestrone or butternut squash soup, gnocchi, chicken, or pasta salad.
This is a very versatile sauce and tastes good with almost everything. So don your creative cap and use this sauce.
How can you store it?
To store sun-dried tomato pesto, let the pesto cool down. 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 and freeze up to 3 months.
How to make it without nuts?
Skip the nuts to make a nut-free sun-dried tomato pesto. You will hardly feel any difference and the pesto still tastes very delicious.
How to make it without Basil?
If you don’t have basil available, go ahead and make the sun-dried tomato pesto without basil.
You can add rocket leaves or celery or parsley instead, if you like.
Can you freeze it?
Yes, you can freeze sun-dried tomato pesto in the freezer for up to 3 months.
Let the pesto cool down and then store it in a freezer-safe air-tight container.
Before using, thaw it on counter to let it come to room temperature.
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Sun Dried Tomato Pesto Recipe
Ingredients
- 2 cups Sun Dried Tomatoes
- 3-4 cloves Garlic
- 1 cup Extra Virgin Olive Oil
- 1/4 cup Roasted almonds
- 1 cup Basil Leaves (Packed)
- 1 tbsp Rosemary (Chopped)
- Salt to taste
- 1/2 tsp Freshly Cracked Black pepper
- 1/2 tsp Red Chilli Flakes
- 1 cup Parmesan Cheese (Grated)
Instructions
- Add all the ingredients in blender and blend until slightly coarse paste is made.
- Transfer the pesto in a clean glass jar.
- Refrigerate for 5-6 days.
Notes
Did you make this recipe? Let me know!