Pesto Rosso
If you’re looking for a bold, flavor-packed spread that comes together in minutes, this sun-dried tomato pesto is about to become your new go-to. It’s rich, garlicky, a little tangy, and perfect for busy days when you still want something homemade and delicious.
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I love keeping a jar of this in my fridge because it makes everything better, pasta, sandwiches, even scrambled eggs. It’s one of those “little effort, big reward” recipes that feels fancy but is actually super simple.
If you enjoy easy sauces like this, you might also love Pesto Orzo Salad, Chicken Parmesan Alfredo, or a Garlic Bread Casserole. They’re all budget-friendly and great for meal prep!
Why You’ll Love This Recipe
- Big Flavor, Simple Ingredients: Pantry staples come together for a rich, savory punch.
- Quick to Make: Ready in about 10 minutes from start to finish.
- Versatile: Use it on pasta, chicken, sandwiches, or as a dip.
- Budget-Friendly: A little goes a long way, making it perfect for stretching meals.
Ingredients
Pesto Rosso
Equipment
- Food processor or high-speed blender
- measuring cups and spoons
- spatula
- Airtight container for storage
Ingredients
- 1 cup oil-packed sun-dried tomatoes drained (reserve a little oil if desired)
- ½ cup grated Parmesan cheese
- ⅓ cup toasted pine nuts or walnuts
- 2 cloves garlic
- ½ teaspoon red pepper flakes optional
- ½ cup fresh basil leaves
- ⅓ to ½ cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Add the sun-dried tomatoes, Parmesan, pine nuts, garlic, basil, tomato paste, lemon juice, and red pepper flakes to a food processor.
- Pulse until the mixture is roughly chopped and begins to come together.
- Slowly stream in the olive oil while blending until smooth and spreadable, stopping to scrape down the sides as needed. Add additional oil until you reach your desired consistency.
- Taste and season with salt and black pepper.
- Adjust texture with a little more olive oil if you prefer a looser pesto.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- Blend ingredients first before adding oil for better texture control
- Add oil slowly to avoid making it too thin
- Taste before salting—Parmesan adds saltiness
- Adjust consistency with oil or a splash of water if needed
Storage
Storage:Store in an airtight container in the refrigerator for up to 5 days. Reheating:
No reheating needed—just let it sit at room temperature for a few minutes before using. Freezing:
Freeze in small portions (like ice cube trays) for up to 3 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Toast your pine nuts (or walnuts) for extra depth—it makes a big difference.
- Start with less olive oil, then add more gradually until you reach your perfect texture.
- If your sun-dried tomatoes are very salty, go easy on adding extra salt at the end.
- Scrape down the food processor sides often so everything blends evenly.
- Variation: Swap walnuts for pine nuts to save money without losing flavor.
- Variation: Add a spoonful of cream cheese for a creamy pesto twist.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can finely chop everything and mix by hand, though it won’t be as smooth.
It should be smooth but slightly textured and easily spreadable—not too thick or dry.
You can, but soak them in warm water first to soften them before blending.
Only slightly, and that’s optional! Leave out the red pepper flakes if you prefer no heat.
