Authentic Pesto Rosso (Sun-Dried Tomato Pesto)
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I am very excited to share this Pesto Rosso recipe with you. I have a deep love for sun-dried tomatoes, always have and always will. They’re sweet, juicy, plump and so versatile. In this case, they’re blended up with nuts, fresh basil, parmesan cheese, balsamic vinegar, olive oil and a few spices to create sun-dried tomato pesto. Slather it on bread, stir it into pasta, or eat it with a spoon. I’m sure you’re going to love this simple recipe for Pesto Rosso!
What is Pesto Rosso
I’ll be honest with you. I didn’t know what Pesto Rosso was until I looked it up. With that said, I did know what Sun-Dried Tomato Pesto was which is exactly the same thing! ha! But let’s get into it a little because my nerdy foodie brain loves to learn about this stuff!
Pesto Rosso, also known as Sicilian red pesto, is a flavorful Italian sauce. It is made with sun-dried tomatoes, nuts, cheese, olive oil, and herbs. It’s deep red in color, rich and slightly smoky in flavor. It’s versatile in which is can be used several different ways in several different dishes. We will explore those a bit later in the post!
Why You’ll Love This Recipe
If you love sun-dried tomatoes as much as I do, you’re going to love this recipe. It’s bold, slightly sweet, nutty and packed with umami flavor. It’s an easy, no-cook sauce that’s generally made in a food processor. It’s incredibly simple to make. The ingredients are added to a food processor and processed until smooth. This sauce can be made in just minutes! It’s also very versatile, meaning it can be enjoyed several different ways. One batch can create three different recipes which just makes life a whole lot easier! For more recipes with sun-dried tomatoes, click here!
Ingredients
- Sun-Dried tomatoes – The star of this recipe are the sun-dried tomatoes. An 8 ounce jar of whole sun-dried tomatoes in olive oil is preferred.
- Garlic – Just 2 garlic cloves add depth and a classic Italian aroma. If you can’t get enough garlic in your life, go ahead and use another!
- Chili flakes – For a touch of heat. This is optional, but I really love the mild spice it adds to the sauce. Use as much or as a little as you want. I error on the mild side.
- Nuts – Almonds, pine nuts or walnuts can be used in Pesto Rosso. They contribute a nutty flavor and texture to the sauce. Toasting them makes them even more flavorful.
- Salt – A little salt to make sure the sauce is seasoned well.
- Parmesan cheese – Love love love parmesan cheese. It adds a salty, nutty balance to the sauce. Pecorino cheese can also be used.
- Balsamic vinegar – I found that a touch of balsamic vinegar rounded out the sweetness and acidity of the sauce.
- Olive oil – Olive oil helps bind all the ingredients together. I suggest using a high quality, mild flavored olive oil. I like the Atlas brand.
Instructions
Serving Ideas
As mentioned before, Pesto Rosso is very versatile. If it were up to me, I’d be mixing it into everything I make. It’s that versatile! Make a batch and let the creating begin!
- Pasta sauce – Toss it with you favorite pasta for a quick and easy delicious meal.
- Bruschetta spread – Spread it on toasted bread for an easy appetizer.
- Pizza base – Use it on pizza for a flavorful twist. Top with burrata and asparagus. Um yum!
- Meat and Seafood – Pair it with grilled chicken, fish or shrimp for extra richness. I baked it on top of salmon and it was amazing.
- Vegetable dip – Mix it with cream cheese, or Greek yogurt for a tasty dip.
- Sandwich sauce – Mix it with mayonnaise for a delicious creamy sandwich spread. I have actually done this on a BLT before. Amazing.
- Base for potato salad – Again, mix with mayonnaise and pour over warm potatoes for a twist on potato salad. I actually did this and it was SO good!
Conclusion
Can you feel the excitement I have for this Pesto Rosso recipe? I am smiling as I write! I just love Italian food. This recipe is so delicious, I can’t help myself from sharing everything I love about it. This recipe for Sun-Dried Tomato Pesto is easy to make. It is beautiful. It’s also tasty and versatile. In my book, it’s a winner, and I hope it is in yours, too!
Pesto Rosso (Sun Dried Tomato Pesto)
Ingredients
- 8 ounce container sun dried tomatoes in olive oil. (try to get whole sun dried tomatoes, not julienned)
- 2 garlic cloves
- 1/3 cup toasted almonds, walnuts or pine nuts (almonds and walnuts can be whole)
- 1 cup fresh basil, gently packed
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes
- 1/3 cup grated parmesan cheese
- 1 teaspoon balsamic vinegar
- 1/8 - 1/4 cup mild olive oil
Additional Ingredients for serving
- Container of Burrata cheese
- Fresh basil for garnish and serving
- 1 pound pasta of choice
- Crusty bread (Like sourdough or a baguette)
Instructions
- Toast the nuts in a sauté pan over medium heat until fragrant and lightly toasted. Takes 3-5 minutes. Stir often to prevent burning. Let cool.
- In a food processor, process cooleed nuts, salt, garlic and chili flakes for about 10 seconds or until the nuts are chopped finely.
- Add basil, parmesan cheese, jar of sundried tomatoes (including the oil) and balsamic vinegar and process until finely chopped.
- Turn food processor on and slowly drizzle in 1/8 cup of olive oil and process until smooth. For a smoother pesto rosso, add another 1/8 cup of olive oil.
- Serve: Slather on bread and top with creamy burrata cheese and fresh basil.
- Serve: Mix it in your favorite pasta with burrata cheese. To make Pesto Rosso Pasta, boil pasta to al dente according to package directions. Make sure to salt water with 1 tablespoon of salt before adding the pasta. Before draining, reserve 1 cup of pasta water. Drain pasta. Add the pesto rosso to the pasta and stir well. If pasta seems too sticky, add 1/2 cup pasta water and stir. Continue adding pasta water until you've reached your desired consistency. Top with clumps of burrata cheese, parmean cheese and fresh basil.
Notes
Pesto rosso can be frozen for up to 3 months.
Store in an airtight container for 5-7 days in the refrigerator.
Did you make this recipe? Have questions? Please rate and leave a comment – I love hearing from you! Also, tag me! Mention @stuckonsweet or tag #stuckonsweet
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