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.
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.
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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
- 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
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
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!).
Make it into a creamy dip: For a rich, savory dip, blend some of this pesto with ricotta in the food processor until smooth. It's heavenly with crackers or crostini. You can also use it as a pasta sauce - see my Sun-Dried Tomato Pesto Pasta for directions.
Recipe FAQs
Yes, you can omit the nuts or substitute them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.
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.
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.
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.
⭐️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
Sun-Dried Tomato Basil Pesto
Equipment
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
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
Nutrition
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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Vicky says
I love basil pesto and have made it many times but never with sun-dried tomatoes too - will have to try that!