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    Home » Recipes » 4th of July Recipes

    Sun-Dried Tomato Pesto (Pesto Rosso)

    Published: Jul 11, 2024 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    255 shares
    A glass jar of sun-dried tomato pesto with bread slices behind.
    ↓ Jump to Recipe

    If you love green basil pesto, you must try it's amazing red cousin, sun-dried tomato pesto (aka pesto rosso). The rich red color and savory flavor are from earthy sun-dried tomatoes. Easy to make from items in your pantry, there are many way to use this red pesto and it even freezes. Transform ordinary dishes into something special.

    An open glass jar of sun-dried tomato pesto with bread slices behind and basil leaves.

    Sundried tomato pesto is just as delicious as it's famous Italian green cousin, traditional basil pesto (Pesto alla Genovese). Why is it so good? It's full of umami flavor from both the tomatoes and the parmesan, that famous savory fifth flavor.

    Jump to:
    • Why You'll like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • How to Make Sun-Dried Tomato Pesto
    • Serving Suggestions
    • Recipe FAQs
    • More Recipes With Tomatoes
    • ⭐️Did you Make This?
    • 📖 Recipe
    • 💬 Comments

    Why You'll like This Recipe

    • Easy to make with a food processor.
    • Lots of delicious ways to use it.
    • Made from traditional pesto ingredients.
    • An easy sauce from mostly pantry ingredients.
    • Different kinds of pestos are fun and tasty.

    Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven.

    Recipe Ingredients

    Ingredients for pesto rosso or sun-dried tomato pest on the counter.
    • Sun-dried tomatoes: Buy sun-dried tomatoes packed in extra virgin olive oil for this pesto recipe as you use the oil in the recipe.
    • Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
    • Nuts: I prefer pine nuts, options below. Use them raw or toast them lightly.
    • Garlic: Fresh garlic cloves for flavor power.
    • Lemon juice: Adds brightness of flavor and cuts the richness.
    • Oil: Extra virgin olive oil is best, you need a little extra to get the right consistency.
    • Cheese: This particular pesto uses finely grated parmesan cheese, but you can use pecorino cheese instead.

    Please see the recipe card for measurements. Due to the saltiness of the cheese you won't need extra salt.

    Chef Sally's tip: Sun-dried tomatoes come in both oil-packed and dried versions. If you're using plain dried (no oil) tomatoes, re-hydrate them by soaking in hot water until they are soft and pliable. You'll need about 24 tomatoes and 6-8 tablespoons of extra virgin olive oil for making the pesto rosso.

    Substitutions and Variations

    Sun dried tomato pesto (or pesto rosso) is nicely customizable. Try these options:

    • Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
    • Add some smoked paprika for a smoky rich flavor.
    • If fresh basil is out of season or unavailable, try a combination of fresh flat leaf parsley and fresh oregano.
    • Nuts: Use walnuts or almonds instead of pine nuts, or a combination.
    • No oil-packed sun-dried tomatoes? Use the plain dried tomatoes and read my note above.
    • To make this vegan, use vegan parmesan or try nutritional yeast (I have not tried this variation).

    For a classic basil pesto try this recipe. Homemade pesto is the best!

    How to Make Sun-Dried Tomato Pesto

    Sun-dried tomato pesto ingredients in a food processor.
    Step 1: Add the tomatoes and their oil from the jar, plus basil, nuts, cheese, garlic, and lemon juice to the food processor.
    Pesto rosso almost smooth in a food procesor workbowl.
    Step 2: Process by pulsing until it's broken down and starts to smooth out into a chunky paste.
    Drizzling olive oil into a food processor through the feed tube.
    Step 3: With the machine running, drizzle in the last two tablespoons of olive oil and create a fairly smooth paste.
    Rich reddish brown tomato pesto on a spoon.
    Step 4: The finished pesto.

    Chef Sally's tip on toasting nuts. Toasting nuts intensifies their flavor. To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a low, 300°F oven for about 20 minutes. Shake the pan once in awhile. Check them early versus late so you don't burn them. Nuts burn easily because of their oil content. Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. You will start to smell them when they are about done.

    For another terrific summer appetizer, try these goat cheese crostini with nectarines.

    Serving Suggestions

    A white bowl of creamy whipped ricotta dip with sun-dried tomato pesto.

    Sun-dried tomato pesto is best served at room temperature, so get it out of the refrigerator early unless it's freshly made. Here are serving ideas:

    • Stuff boneless skinless chicken breasts with sun-dried tomato pesto and goat cheese, then bake at 350°F until done.
    • Spread on toasted or grilled baguette slices as an appetizer.
    • Toss with hot cooked pasta noodles for pesto pasta.
    • Use as pizza sauce.
    • Swirl into risotto (a favorite).
    • Serve it with eggs instead of hot sauce.
    • Use as a sandwich spread.
    • Toss it with zucchini noodles for a low carb option.
    • Make this fabulous whipped ricotta dip with sun-dried tomato pesto (above!).

    Find the recipe for whipped ricotta dip here. I did this recently for a party and my guests raved about it and asked that I post it. Cut the recipe in half if needed for a smaller portion, or use it over hot pasta. It's heavenly!

    sun-dried tomato basil pesto

    Recipe FAQs

    Can I make sun-dried tomato pesto without nuts?

    Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.

    Can I use fresh tomatoes instead of sun-dried tomatoes?

    Sun-dried tomatoes provide a concentrated flavor that fresh tomatoes cannot replicate. However, you can roast fresh tomatoes until they are fairly "leathery" to reduce moisture and enhance their flavor if you want to experiment.

    Do I need a food processor to make sun-dried tomato pesto?

    A food processor or blender is commonly used to achieve a smooth consistency, but you can also use a mortar and pestle for a more rustic texture. Chop the sun-dried tomatoes first to get started. A food processor makes it faster.

    How do I store sun-dried tomato pesto?

    Store the pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the cubes to a freezer bag once frozen. The silicone ice cube tray make it easy to pop out.

    More Recipes With Tomatoes

    Whether fresh, roasted, or dried, tomatoes are tasty, versatile, and part of so many recipes. For tomato inspiration try some of these recipes.

    • Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.
      Cold Green Bean Salad With Tomatoes and Corn
    • Zucchini noodles with roasted tomatoes in a bowl.
      Zucchini Noodles with Pasta and Roasted Tomatoes
    • stuffed portobello mushrooms with goat cheese and tomatoes
      Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
    • Roast halibut with tomatoes.
      Baked Halibut with Roasted Cherry Tomatoes

    ⭐️Did you Make This?

    If you make sun-dried tomato pesto, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

    Originally published 3/12/2010.

    📖 Recipe

    Glass jar of pesto rosso, red pesto, ready to enjoy.

    Sun-Dried Tomato Basil Pesto

    Sally Cameron
    A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, toss with hot pasta or risotto.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer
    Cuisine American, Italian
    Servings 12 Yield 1 ½ cups
    Calories 117 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • 8 ounce jar sun-dried tomatoes in extra virgin olive oil you'll use the oil
    • 1 cup lightly packed fresh basil leaves
    • ½ cup pine nuts
    • ½ cup finely grated Parmesan cheese about 2 ounces
    • 2 large garlic cloves chopped fine
    • 2 tablespoons lemon juice ½ a lemon
    • 1 pinch red pepper flakes
    • 2 tablespoons extra virgin olive oil

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    Instructions
     

    • In a food processor add the sun-dried tomatoes and their oil, basil leaves, nuts, cheese, garlic, lemon juice, red pepper flakes and using long pulses, puree the pesto, stopping to check the consistency and scrape down the bowl once or twice. Add the other 2 tablespoons of oil and process.
      Note - If you want it looser or more creamy, add a little more oil, a little at a time.

    Notes

    In an 8 ounce jar of sun-dried tomatoes in oil, there are approximately 24 tomatoes and ¼ cup of extra virgin olive oil. They brand you purchase may vary, which is why is write this note. 
    Refrigerate pesto for up to a week or freeze sun-dried tomato pesto in small containers or ice cube trays for several months. Be sure to label and date.
    If using sun-dried tomatoes not packed in extra virgin olive oil, rehydrate dried tomatoes in very hot water until soft, then drain. You'll need 6-8 ounces of extra virgin olive oil (maybe a little more), to get the pesto to the right consistency.
    For a no-nut pesto, try raw sunflower seeds. For nuts, walnuts, cashews, and almonds also make good pesto.

    Nutrition

    Serving: 2tablespoonsCalories: 117kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 118mgPotassium: 344mgFiber: 1gSugar: 0.3gVitamin A: 385IUVitamin C: 21mgCalcium: 64mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Please note that the nutritional information presented above is an calculated estimate and may vary depending on the exact ingredients and brands used.

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    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « 5-Minute Cherry Smoothie Recipe
    Creamy Sun-Dried Tomato Pesto Pasta »
    255 shares

    Comments

    1. Vicky says

      March 12, 2012 at 6:47 am

      I love basil pesto and have made it many times but never with sun-dried tomatoes too - will have to try that!

      Reply

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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