Sun-dried Tomato Pesto (Pesto Rosso)

Discover the bold, savory flavors of this Sun-Dried Tomato Pesto Recipe or Pesto Rosso.  You’ll master this recipe in minutes and learn ways to use it on everything from pasta to paninis. Plus, you can freeze it for a taste of garden-fresh goodness in the dead of winter!

What is sun-dried tomato pesto?

Ever wonder what culinary magic that jar of sun-dried tomatoes (sun drying tomatoes intensifies their flavor) in your pantry could unlock? Well, here’s your answer: Sun-Dried Tomato Pesto! Also known as Pesto Rosso, this sauce is a gloriously rich, umami-packed twist on the classic green basil pesto. This pesto comes together in just five minutes. It’s as easy as tossing everything into a blender!

We’re talking about fresh basil, garlic, onion, balsamic vinegar, a splash of red wine, and a few other pantry staples (hello, jar of sun-dried tomatoes!) blending into a big and flavorful tomato pesto. The best part? You get to use up that tomato-infused oil from the jar, making this recipe not just delicious but also resourceful.

Whether you’re tossing it with pasta like this Lasagna Roll Ups Recipe, slathering it on grilled chicken, or spreading it on a toasted panini, this Pesto Rosso will add a burst of flavor to any dish. So, grab your blender, and let’s whip up some pesto perfection!

What are sun-dried tomatoes?

Sun-dried tomatoes are ripe tomatoes that have been dried out in the sun, a dehydrator or oven until most of their moisture is gone. This process intensifies their flavor, making them rich, tangy, and slightly sweet with a concentrated tomato essence. They bring a burst of umami to dishes, perfect for adding depth to sauces and spreads.

Now let’s chat about choosing sun-dried tomatoes, the ones packed in oil are your best friend in the kitchen. Here’s why:

• Enhanced Flavor: The oil-packed variety is already infused with extra flavor from the oil, often seasoned with herbs and spices. This adds an extra layer of taste to your recipes.
• Ready to Use: Unlike dry-packed sun-dried tomatoes, which need to be rehydrated before use, the oil-packed ones are soft, pliable, and ready to go. You can toss them straight into your blender or chop them up for salads and other dishes.
• Versatile Oil: The oil they’re packed in is liquid gold. Not only does it keep the tomatoes moist and flavorful, it’s also perfect for using in your pesto, adding richness, and helping blend everything together smoothly. It’s a great way to make sure nothing goes to waste!

What you'll need

If you’re like me, with pots of fresh basil bursting at the seams during late summer and the green basil pesto cousin already taking over your fridge, this sun-dried tomato pesto recipe is the perfect way to mix things up.

• Sun-dried tomatoes – Grab that jar of sun-dried tomatoes packed in olive oil out of your pantry to make this pesto.  You will use the oil that the sun-dried tomatoes are packed in (hooray for using everything), adding additional olive oil, if necessary.
•  Tomato paste
• Canned crushed tomatoes – You will have left over crushed tomatoes, I whip up a tomato pasta sauce with the left over crushed tomatoes – perfect for making a small batch of Lasagna  or Lasagna Roll-ups
• Fresh basil and parsley
• Fresh garlic cloves – please do not use the jarred stuff for this, take the time to peel and drop these garlicky beauties into the blender.
•  Pinenuts - also called piñón (Spanish: [piˈɲon]), pinoli (Italian: [piˈnɔːli]), or pignoli, are the edible seeds of pine trees.  They have a rich, buttery, and nutty flavor with a creamy texture.  When toasted, pine nuts can have a bacon-like flavor.  Pine nuts are expensive, so feel free to swap in another nut like walnuts, pistachios or cashews.
• White onion
• Balsamic vinegar
• Red wine
• Parmesan cheese – please grate your own cheese for optimum flavor.  In other words, please do not use the stuff in the green can.ingredient 1

See recipe card for quantities.

How to make

Gather those ingredients and grab your food processor.  Don’t have a food processor?  No worries - use a mortar and pestle (just like most Italian home cooks) or a blender.   I opt for using a heavy-duty blender like my Vitamix, resulting in a sun-dried tomato pesto that’s on the smooth side.  But if you opt for a chunkier sauce, keep an eye on your pesto as you blend.  Let’s get started.

Step 1:  Blend together sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion and process until combined. Scrape down the sides of the bowl and add vinegar, tomato paste, crushed tomatoes, and red wine. Giving it good blitz, until you reach your desired chunky or smooth consistency. 

Step 2.   With the processor running, drizzle in the oil from the sun-dried tomato jar, adding additional olive oil to bring the total to about ½ cup until it’s a nice spreadable consistency.  Add the Parmesan cheese and give it a good stir.   Taste and season with salt for a finishing touch.

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Tips for Making Sun-dried Tomato Pesto

Making this Sun-Dried Tomato Pesto is quick, easy, and gives you that satisfying feeling of crafting a homemade sauce that’s so easy and bursting with flavor—here are my top tips to help you nail it every time!

• Store leftover pesto in the fridge, covered in a layer of olive oil. For longer-term storage, freeze pesto in ice cube trays or in single use portions on a baking sheet.  After frozen remove from baking sheet or tray and place in a freezer bag. Now it’s ready for a future use.

• Toast the nuts. Toasting pine nuts to adds a rich, roasted flavor to pesto, but leaving them raw is also perfectly acceptable. Using raw pine nuts saves some time vis à vis toasting and cooling and preserves their sweetness. If desired, you can substitute pine nuts with cashews, pistachios, or walnuts.
• Use a food processor. If we were in Italy, you would be encouraged to make this Italian sauce with a mortar and pestle, but I opt for a heavy-duty blender (like Vitamix) or food processor to save time. You can make the pesto smooth or chunky, depending on how you plan to serve it.  Just keep an eye on it while blending.  Once it reaches your desired consistency you are done!
• Make it vegan. To make pesto vegan and gluten-free, substitute the Parmigiano-Reggiano or Parmesan with nutritional yeast and a couple of teaspoons of vegan yogurt or ricotta to add fat.

How to serve

Think of Sun-Dried Tomato Pesto as your kitchen’s new MVP—Most Versatile Pesto! It's not just a sauce; it's a flavor-packed secret weapon. Here are some fun and tasty ways to use it:

1. Condiment Extraordinaire: Give your grilled or roasted chicken breasts a serious upgrade with a generous spoonful of this zesty pesto. Or, dollop it over roasted veggies like artichoke, zucchini, and cauliflower for a meal that’s anything but boring.
2. Crostini Crush: Want to wow guests with an easy appetizer? Spread this pesto over crostini (a fancy name for toasted baguette slices) or use it as a sandwich spread. Keep it on the thicker side so it stays put—no one wants pesto puddles! Top with shaved Parmesan and freshly cracked black pepper, and you’ve got a simple, crowd-pleasing bite.
3. Crudités Companion: Need a dip for that colorful veggie platter? Blend this pesto into a smoother consistency and serve it alongside zucchini fries, bell peppers, or even pizza slices. Its umami-rich flavor pairs beautifully with sweeter veggies like carrots and bell peppers, making it a standout hit.
4. Perfect Pasta Pal: Ditch the marinara and let this pesto shine in your next pasta dish! It clings to penne and other pasta shapes like a dream, giving you a deliciously creamy texture. Stir in a bit of pasta water for that extra silkiness. And don’t forget to add a squeeze of lemon juice and a sprinkle of red pepper flakes for that perfect zing. Use it in  my Lasagna Roll Up Recipe , Turkey-Spinach Lasagna, Pot Roast lasagna or stir it into the sauce of this spaghetti squash lasagna.
5. Salad Sensation: Who says pesto is just for pasta? Swap out your usual salad dressing with a spoonful of this sun-dried tomato goodness. It’s a game-changer in pasta salads or drizzled over your favorite greens. Say hello to a salad that finally gets you excited!

Ready to transform your meals with this pesto magic? Dive in and start experimenting!

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