If you adore bold, vibrant flavors that burst with every bite, then you are going to absolutely love this Pesto Rosso (Sun-Dried Tomato Pesto) Recipe. This beautiful, deep-red pesto is a delightful twist on the traditional basil version, infused with the rich sweetness of sun-dried tomatoes and a tantalizing hint of garlic and balsamic vinegar. Whether you’re spreading it on crusty bread, stirring it through pasta, or adding a dollop to grilled vegetables, this pesto elevates any dish with its luscious texture and unforgettable taste. Trust me, once you try this recipe, it will quickly become a pantry superstar and one of your go-to condiments!
Ingredients You’ll Need
Gathering the right ingredients is the secret to making a Pesto Rosso (Sun-Dried Tomato Pesto) Recipe that sings with flavor. Each component plays a crucial role – from the creamy texture cashews provide to the fresh punch of basil that brightens the whole blend.
- Sun-dried tomatoes (200 g, packed in oil): The star ingredient that gives the pesto its rich, tangy foundation and beautiful color.
- Cashews (100 g): Toasted to add a creamy texture and subtle nutty undertones without overpowering the tomato flavor.
- Fresh basil leaves (30 g): For a fragrant, herbaceous lift that cuts through the richness.
- Garlic cloves (2 large, roughly chopped): Adds a punch of aromatic warmth and depth.
- Balsamic vinegar (1 tablespoon): Balances the savoriness with a gentle touch of acidity and sweetness.
- Nutritional yeast (2 tablespoons, optional): Adds a subtle cheesy note, perfect for vegan versions without dairy.
- Cayenne pepper or crushed chili (½ teaspoon, optional): For those who crave a little heat that dances on the palate.
- Sea salt (¼ teaspoon): Enhances all the natural flavors to perfection.
- Extra virgin olive oil (80-120 ml): Used to emulsify the pesto and create a luscious, spreadable consistency.
- Cracked black pepper (pinch, optional): Adds subtle spice and complexity.
How to Make Pesto Rosso (Sun-Dried Tomato Pesto) Recipe
Step 1: Prepare the Oil and Toast Cashews
Start by draining your sun-dried tomatoes, but don’t discard the oil! Reserve it, because you’ll need about half a cup (120 ml) of oil in total to create the perfect velvety texture. If you’re short on the reserved oil, simply top up with extra virgin olive oil and whisk them together before setting aside. Meanwhile, toss your cashews in a hot, dry pan and toast them until golden – this crucial step unlocks a toasty richness that makes the pesto irresistibly creamy and flavorful.
Step 2: Blend the Base Ingredients
Place the drained sun-dried tomatoes, toasted cashews, fresh basil, garlic, balsamic vinegar, nutritional yeast (if using), cayenne pepper, and sea salt into a food processor or high-speed blender. Pulse everything just enough to break it down into a chunky, textured paste. Make sure to stop a couple of times and scrape down the sides with a spatula to ensure everything blends evenly and no morsel is left behind.
Step 3: Emulsify with Oil
Now for the magic touch: slowly drizzle the reserved oil and extra virgin olive oil mixture into the blender while pulsing gently. This emulsification process brings everything together into a perfectly unified pesto. The goal is a spreadable texture that still has a bit of bite and structure — creamy but not completely smooth. You’ll see the rich red hue deepen as the oil binds all those flavors and textures into one glorious sauce.
Step 4: Store the Pesto
Transfer your freshly made pesto rosso into a clean, airtight container or jar. To keep that gorgeous color and freshness locked in, pour a thin layer of olive oil over the surface before sealing. This oil barrier protects it from air exposure, slowing down oxidation. Store the pesto in the refrigerator where it will keep happily for up to a week, ready whenever you need a hit of bold flavor.
How to Serve Pesto Rosso (Sun-Dried Tomato Pesto) Recipe
Garnishes
Add a sprinkle of freshly grated Parmesan or vegan cheese on top of your pesto-topped dishes for an extra flavor boost. A few fresh basil leaves or a drizzle of olive oil make lovely finishing touches that enhance the pesto’s vibrant aroma and texture.
Side Dishes
Pesto Rosso is incredibly versatile as an accompaniment. Try it stirred through warm pasta, dolloped onto roasted vegetables, or spread thickly on toasted sourdough. It also pairs beautifully with grilled chicken or fish, injecting a burst of Mediterranean sunshine into every bite.
Creative Ways to Present
Think beyond pasta! Use this sun-dried tomato pesto as a flavorful base for homemade pizzas, layered in sandwiches, or as a zesty dip for crunchy crudités. It’s also fantastic swirled into creamy mashed potatoes or mixed into grain bowls for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Leftover pesto rosso can be stored in the refrigerator in an airtight container for up to 7 days. Always ensure a layer of olive oil sits on top to prevent the pesto from browning and to keep the flavors fresh and vibrant.
Freezing
This Pesto Rosso (Sun-Dried Tomato Pesto) Recipe freezes beautifully. Portion it into ice cube trays for easy, single servings, then transfer frozen cubes to a resealable bag for long-term storage. When you want to use some, just thaw in the fridge or stir directly into hot dishes.
Reheating
No need for heavy reheating—pesto is best enjoyed fresh or gently warmed. If you’re mixing it into hot pasta or food, let the heat from your dish slowly bring out the pesto’s flavors. Avoid microwaving pesto directly as it can dull the fresh, bright notes.
FAQs
Can I use almonds or pine nuts instead of cashews?
Absolutely! While cashews provide a creamy and neutral base, almonds or pine nuts will also work well and give a slightly different texture and flavor. Just toast them lightly for the best taste.
Is nutritional yeast necessary in this recipe?
Nutritional yeast is optional but highly recommended if you want to add a cheesy, umami depth, especially if you’re making this pesto vegan. It’s easy to skip or substitute with grated Parmesan if you prefer.
How spicy is the pesto with cayenne pepper?
The cayenne adds just a mild heat that tickles the palate without overpowering the rich tomato and nut flavors. You can always reduce or omit it depending on your tolerance for spice.
Can I use dried basil instead of fresh?
Fresh basil is best for that bright, aromatic lift that complements the sun-dried tomatoes. If you must use dried, add a smaller amount as the flavor is more concentrated, but fresh always makes the pesto vibrant and lively.
What dishes pair best with Pesto Rosso (Sun-Dried Tomato Pesto) Recipe?
It shines tossed through pasta, as a spread on sandwiches, a dip for veggies, or a topping on grilled chicken or fish. Its versatile flavor profile works well wherever you want a rich, tangy, and slightly sweet punch.
Final Thoughts
Making this Pesto Rosso (Sun-Dried Tomato Pesto) Recipe is like welcoming a burst of sunshine into your kitchen and your meals. Its vibrant color, luxurious texture, and balanced flavors make it an absolute joy to prepare and enjoy. Whether you are cooking for guests or just treating yourself, this recipe is sure to become a firm favorite that you’ll want to keep on hand at all times. Don’t wait—grab those sundried tomatoes and let the pesto magic begin!
Print
Pesto Rosso (Sun-Dried Tomato Pesto) Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Description
This vibrant Pesto Rosso, or Sun-dried Tomato Pesto, is a flavorful and versatile spread made from sun-dried tomatoes, toasted cashews, fresh basil, and a blend of aromatic ingredients. With a perfect balance of tangy, nutty, and slightly spicy notes, it makes an excellent accompaniment to pasta, sandwiches, or as a dip. Ready in just 15 minutes, this recipe uses a food processor to create a chunky, textured pesto that can be stored in the fridge for up to a week.
Ingredients
Base Ingredients
- 200 g sun-dried tomatoes (packed in oil, oil drained and reserved)
- 100 g cashews
- 30 g fresh basil leaves (washed and dried)
- 2 large garlic cloves (roughly chopped)
- 1 tablespoon balsamic vinegar
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon cayenne pepper/crushed chili (optional)
- ¼ teaspoon sea salt
Oils & Seasoning
- 80–120 ml extra virgin olive oil (adjusted with reserved oil from sun-dried tomatoes to make 120 ml total)
- Pinch cracked black pepper (optional, to taste)
Instructions
- Drain sun-dried tomatoes and measure oil: Drain the sun-dried tomatoes, reserving the oil. Measure out about 120 ml (½ cup) of oil combining reserved oil and extra virgin olive oil in a jug. Set aside this oil mixture.
- Toast the cashews: Heat a pan over medium heat and toss the cashews for a few minutes until they turn golden brown and fragrant. Remove from heat and allow to cool for 5 minutes.
- Blend the ingredients: Add the drained sun-dried tomatoes, toasted cashews, fresh basil leaves, roughly chopped garlic, balsamic vinegar, nutritional yeast (if using), cayenne pepper (if using), and sea salt to a food processor or high-speed blender. Pulse initially to break ingredients down, then continue blending until you get a chunky paste. Scrape down the side of the bowl or blender jar with a rubber spatula as needed.
- Add the oils: While the processor is running, slowly drizzle in the prepared oil mixture until the pesto emulsifies and becomes uniform in texture but still retains some chunkiness and texture.
- Store properly: Transfer the pesto to a clean, airtight jar or container. Pour a thin layer of olive oil over the surface of the pesto to prevent oxidation. Seal the container and refrigerate. It will keep fresh for up to 1 week.
Notes
- Use the oil packed with the sun-dried tomatoes as part of the oil to keep the pesto flavorful and reduce waste.
- Adjust cayenne pepper or crushed chili based on preferred spice level.
- If nutritional yeast is unavailable or undesired, it can be omitted – it adds a cheesy, umami flavor.
- Pesto can be frozen for longer storage; freeze in ice cube trays and then transfer the cubes to a freezer bag.
