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A glass jar filled with red pesto sauce sits on a table, surrounded by walnuts, fresh basil leaves, garlic, and a wedge of cheese in the background.
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Pesto Rosso

A bold and savory sun-dried tomato pesto made with Parmesan, garlic, basil, and toasted nuts. Perfect for pasta, sandwiches, and quick meals, this easy recipe comes together in minutes and is full of rich, vibrant flavor.
Prep Time10 minutes
Total Time10 minutes
Course: Sauces
Cuisine: American
Servings: 24 tablespoons
Calories: 59kcal
Author: Wendy

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.
    A food processor filled with basil, walnuts, sun-dried tomatoes, parmesan, and garlic, surrounded by oil, spices, and red pepper flakes on a white surface.
  • Pulse until the mixture is roughly chopped and begins to come together.
    A food processor with a blended herb and spice mixture, surrounded by oil, spices, and red pepper flakes on a white countertop.
  • 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.
    A food processor filled with red salsa sits on a white surface, next to a jar of red pepper flakes and salt and pepper shakers.
  • 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.

Nutrition

Serving: 2tablespoons | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 97mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.3mg