Red Pesto (Pesto Rosso)
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This tasty red pesto is ready to eat in minutes and contains just a handful of simple ingredients. Grab your food processor, blitz the ingredients, and you’ll have a rich and delicious sauce in no time.
If you’re a pesto lover, try to check out this Nut Free Pesto or Basil Pesto!
Table of contents
What is Pesto Rosso?
Pesto Rosso (AKA: red pesto!) is a Sicilian sauce made from sundried tomatoes, garlic, almonds, Parmesan cheese, and herbs. It gets its rich, red color from the tomatoes and tastes tangy but slightly sweet.
There are several varieties, but I use pine nuts instead of almonds in this tasty recipe.
So, despite sharing some of the same ingredients, red pesto differs from old-school green pesto!
Why You’ll Love It
I’ll be the first to say I have a long love affair with traditional basil pesto. But when I want a change, I head straight for this sweet, tangy red pesto!
You just need a handful of basic ingredients and a few minutes to make the magic happen!
The grated parmesan, garlic, and sun-dried tomatoes bring the most incredible blend of sweet and savory flavors.
Plus, it stores well and pairs with everything from pasta to sandwiches and roasted veggies.
In short, it’s delicious.
Ingredients You’ll Need
- Parmesan: Grated, fresh parmesan works best here for adding a nutty, umami taste. You can also use a split of parmesan and pecorino.
- Basil leaves: Fresh leaves bring an intense, herby flavor.
- Pine nuts: You can substitute these for almonds, but I find pine nuts richer and creamier.
- Sun-dried tomatoes: For a bold flavor that’s sweet but still tart and tangy on the tongue. If you can, try to find ones packed in olive oil, as they’re slightly softer and more flavorful.
- Garlic: Try to use a sweet variety and remove the bitter germ.
- Extra virgin olive oil: Look for a high-quality oil for a super-smooth texture and a fruitier taste.
How to Make Red Pesto
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Combine the ingredients in a food processor: Pop the parmesan, basil leaves, pine nuts, sun-dried tomatoes, garlic, and olive oil into a food processor (photo 1).
Blend to perfection: Pulse the red pesto ingredients until they’re well combined and form a smooth paste (photo 2).
Store and enjoy: Transfer the red pesto into a jar or airtight container and enjoy it stirred through pasta or slathered on sandwiches!
Variations and Tips
- Use dried tomatoes: Sun-dried tomatoes have a sturdier texture than fresh tomatoes. If using dried tomatoes, soak them in hot water for 20 minutes before blending.
- Use a mix of pecorino and parmesan: You can easily stick with parmesan, but combining these two cheeses gives the red pesto a more complex flavor. You should get the perfect blend of sharpness and saltiness from both ingredients!
- Use almonds instead of pine nuts: A traditional red pesto recipe calls for almonds instead of pine nuts. You can switch these out (or even use walnuts!) for a chunkier pesto with a satisfying crunch.
- If your pesto is too thick: Add olive oil or a couple of tablespoons of water at the blending stage. I also suggest giving it a taste and adding salt if it’s lacking flavor although sun-dried tomatoes are often pretty salty.
- Spice it up: You can add a few jalapenos, chili flakes, or red pepper flakes to give it a hint of spice! Aleppo pepper flakes or a small amount of paprika can be great additions, too.
Serving Suggestions
Pasta sauce: My all-time favorite way to use this red pesto is by stirring it through fresh pasta or spiralized veggies.
Sandwiches, burgers, and wraps: Spread your pesto on a toasted burger bun, use it as a base for wraps or give avocado or caprese sandwiches a new lease on life!
Spread: You can spread this red pesto over a hunk of crusty sourdough or soft focaccia as a midday snack. It’s also tasty as a base for a crispy bruschetta.
Pizza topping: Try switching out marinara or a white-based pizza sauce for a generous amount of pesto!
Veggie topping: This red pesto is delicious spooned over roasted veggies or used as a dipping sauce for crudites. It’s incredible with zucchini, broccoli, and cauliflower, but just choose whatever’s in season.
How to Store
In the fridge: Place the pesto in an airtight container or a glass jar and store it in the refrigerator for up to a week.
In the freezer: To keep your pesto longer, freeze it in an airtight container for up to three months. I love freezing it in ice cube trays to create handy portions and reduce waste!
Thawing: When ready to eat your red pesto, transfer it to the fridge the day before. You can also thaw it at room temperature if you’re in a rush.
More Pesto Recipes
If you try this red pesto recipe, please leave a comment and a rating, and let me know how much you liked it!
Red Pesto (Pesto Rosso)
Ingredients
- ½ cup parmesan - grated (you could also use ¼ cup Parmesan and ¼ cup Pecorino cheese)
- 1 cup fresh basil leaves - washed and dried
- 2 tablespoons pine nuts
- ½ cup sun-dried tomatoes in extra virgin olive oil - well-drained (note 1)
- 1 clove of garlic - peeled (note 2)
- ⅓ cup extra virgin olive oil
Instructions
- In a food processor, combine parmesan, basil leaves, pine nuts, sun-dried tomatoes, garlic, and olive oil. Pulse until all the ingredients are well combined and form a smooth paste. If your pesto is too thick, you can add some extra olive oil or a couple of tablespoons of water. Check for seasoning and add salt if needed.
- Transfer the red pesto into a jar or airtight container and store it in the refrigerator.
Notes
Nutrition
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