Sun-Dried Tomato Pesto (Pesto Rosso)
Sun-Dried Tomato Pesto, also knows as Pesto Rosso, is a bold pesto made with sun-dried tomatoes, parmesan cheese, nuts, basil, garlic, olive oil, and some crushed red pepper flakes. It takes 5 minutes to make and keep for up to 10 days in the refrigerator.
I can confidently say that I’m a pesto fanatic. I make different pestos several times a week, whether it’s for a quick pesto pasta, top my chicken with it, or slather it on a sandwich. And nothing, nothing ever compares to the homemade pesto, whether it’s the classic homemade basil pesto, pistachio arugula pesto, or this pesto rosso.
Quick Overview
- Pesto Rosso is a Sicilian counterpart to the basil pesto that features sun-dried tomatoes as the main ingredient as well as olive oil, garlic, and some basil.
- I make my sun-dried tomato pesto with the addition of parmesan cheese and pine nuts because of the mild, smooth, and slightly sweet notes.
- Pesto rosso is a perfect condiment to keep in the refrigerator for easy meals. It keeps well for up to 10 days.
- It’s widely versatile!
- You can substitute different nuts if needed.
- This is a gluten free recipe (but always double check labels on your ingredients).
Tips For Making Pesto Rosso (Sun Dried Tomato Pesto)
- When you’re making something so simple, you truly don’t need 10 different steps or different orders to add your ingredients. It literally comes out the same in the end. So, combine… pulse.. and serve. It’s that easy!
- You can use a blender or a food processor. I recommend using a blender because this is not a big enough recipe for a food processor, amount-wise.
- PRO TIP: Pulse, don’t blend! The texture will come out different.
- Remember to stop and scrape the sides so that everything comes out smooth and evenly blended.
Uses For Sun-Dried Tomato Pesto
There are so many possibilities! The most common way to use this pesto is to toss your freshly cooked pasta in it and garnish with some extra parmesan cheese and basil. Here are a few more tasty ways to enjoy it:
- You can also mix into simple white sauces like creamy white wine sauce, béchamel, or even Alfredo Sauce.
- Serve this pesto on a charcuterie board. It goes so well with flavorful hard cheeses, meats, nuts, and crackers.
- Spread some Pesto Rosso over shrimp, salmon, or chicken! I often serve this pesto over shrimp along side of Caesar salad and it’s fantastic!
- Another great, simple appetizer is crostini topped with sun-dried tomato pesto and sautéed shrimp.
- You can simply use it as a spread on sandwiches, wraps, paninis, and grilled cheeses.
- Add it to Hummus or White Bean Dip!
Storing and Freezing Instructions
- Store sun-dried tomato pesto in an airtight glass jar in the refrigerator. Keep it refrigerated for up to 10 days and remember to always use a clean spoon to scoop some out when needed.
- Remember that tomatoes are a naturally acidic ingredient, so try to choose the jars carefully. I recommend using a glass jar with a lid that’s not made of metal. Metal tends to react when stored with foods that have acidic elements. These are the jars that I use at home: with coated lids and with hinged lids.
- If you need to store it for longer, freeze it in a freezer zip-top bag or a freezer container. Slow-thaw it in the refrigerator overnight when you’re ready to enjoy it.
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Sun-Dried Tomato Pesto Recipe
Sun-Dried Tomato Pesto, also knows as Pesto Rosso, is a bold pesto made with sun-dried tomatoes, parmesan cheese, nuts, basil, garlic, olive oil, and some crushed red pepper flakes. It takes 5 minutes to make and keep for up to 10 days in the refrigerator.
Print
Pin
Rate
Servings: 8 (makes about 2 cups)
Calories: 219kcal
Ingredients
- 10 oz sun-dried tomatoes in oil
- 1/3 cup pine nuts
- 1/3-1/2 cup extra virgin olive oil
- 1/2 cup freshly shaved Parmesan cheese
- 1/2 cup fresh basil
- 2 garlic cloves
- 1/2 tsp kosher coarse or sea salt more or less to taste
- 1/2 tsp crushed red pepper flakes more or less to toaste
Instructions
- Combine all of the ingredients in a blender or a food processor. (Including the oil from the sun-dried tomatoes.)
- Pulse several times to begin to blend. Scrape sides of the blender and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended.
Notes
- Nut Options: Traditionally, pesto rosso uses almonds rather than pine nuts. I find almonds to be too overpowering, so I use pine nuts is because of their mild, smooth, and oily texture that incorporates so perfectly with the other ingredients. You can also use cashews, they have a smooth and mild flavor as well but can be creamy in a texture.
- Storing: Store Sun-Dried Tomato Pesto in an airtight glass jar in the refrigerator. Keep it refrigerated for up to 10 days and remember to always use a clean spoon to scoop some out when needed.
- Freezing: you can easily freeze this pesto in small portion or in one batch:
Small portions: use ice cube trays and divide finished pesto rosso among the cups. Drizzle a small amount of olive oil over the top of each cup. Freeze for 2-3 hours until it’s completely frozen (set a timer) and then transfer the pesto cubes into a freezer zip-lock bag. Label and place back in the freezer. Freeze for up to 2–3 months. (I find that smaller portions get frost-bite sooner. People also tend to open and close the bag more, which contributes to the shorter shelf life.)
Larger portions: transfer either 1/2 cup or 1 cup portions of pesto into freezer zip-lock bags. Get all the air out and seal each bag. Label and freeze for up to 4 months.
Nutrition
Calories: 219kcal | Carbohydrates: 10g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 342mg | Potassium: 604mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 622IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
More Recipes Featuring Sun Dried Tomatoes
Originally published on Will Cook For Smiles in September 2022.
Categories:
30 Minute Meals, Gluten Free Recipes, Healthy Dinner Ideas, Italian Dinner Recipes, Toppings and Spreads,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love this one SO much more than basil pesto!
I love healthy recipes and this is one of my fev.