Pesto Rosso Recipe (Sun-dried tomato pesto)

On a recent trip to Italy, I had the pleasure of tasting Pesto Rosso–a rustic sun-dried tomato and almond pesto tossed with perfectly cooked pasta. Rich and creamy, tart and dreamy, this pesto combines the simple ingredients of bright, tangy sun-dried tomato, garlic, almonds, basil and luscious olive oil into a delicious sauce that needs nothing but a touch of Parmigiano Reggiano.

Pesto Rosso, or “red pesto” tastes delicious tossed with fresh pasta, slathered on grilled bread, meats, or vegetables. Although it’s incredibly quick and easy to prepare, it tastes amazing! If you’re looking to spice up your pesto game, try this Pesto Rosso Recipe.

What is Pesto Rosso

The word “pesto” comes from the Italian verb pestare, which means to pound or crush. Traditionally, pesto was made using a mortar and pestle, but I’ve found the food processor to be the best method for a busy family. You are probably familiar with the traditional Basil Pesto or pesto basilico, made from ground pine nuts, basil, garlic, and parmesan; rosso means “red” in Italian and gives this Pesto Rosso its name. The flavor conjures up the sunny hillsides of southern Italy.

Ingredients Needed

• Sun-Dried Tomatoes– Choose the sun-dried tomatoes packaged in a jar with olive oil for this recipe. They make the creamiest pesto. You can use the dry version of sun-dried tomatoes but I’d recommend adding more pasta water to account for their drier texture.
• Fresh Garlic– Fresh garlic adds the best flavor for this recipe. If you like, you can add an extra clove or two for a stronger garlic flavor. 
• Raw Almonds- Ground, fresh, raw almonds work best and create the smoothest pesto, but roasted and salted almonds can be used, too. 
• Extra Virgin Olive Oil– You will use some of the oil from the jar of sun-dried tomatoes, but will need additional olive oil. I prefer to use Extra Virgin Olive Oil (first cold pressing) since this pesto will not be cooked. It retains the most flavor of the olive oil. 
• Fresh Parmigiano Reggiano– Freshly grated cheese makes a huge difference in this recipe, so it’s well worth the splurge. Both Parmigiano Reggiano or Pecorino Romano taste great. The Romano has a slightly tangier, sharper flavor, but is often less expensive.
• Fresh Basil Leaves– Just a few leaves add a lot of flavor here. If you don’t have fresh basil, that’s ok. You can use ½ teaspoon dried basil.
• Secret Ingredient- Starchy Pasta Water– If you haven’t made this ingredient a part of your cooking staples, start today. Simply take it from your pasta pot during the last few minutes of cooking. For most pasta sauces, adding a quarter cup of the starchy pasta water thickens and emulsifies the sauce to the perfect creamy consistency and helps the sauce stick to the pasta beautifully. I usually add a bit to my traditional Basil Pesto as well as this Pesto Rosso. Even your ragu or Bolognese sauce benefit from this trick. 

Why make your own pesto at home?

I’m a firm believer in home cooking, for so many reasons, but particularly for sauces like this pesto.

1. You get maximum flavor for a little effort. This recipe literally takes 5 minutes to make and it is so flavorful, so “restaurant quality” that the effort is easily justified.
2. When you make your own sauces at home, you control the ingredients and proportions- no modified food starch, excessive salt, sugar, or preservatives. Just pure flavor and quality ingredients.
3. Finally, it simply tastes better than any pesto you can buy in a jar. Period.

How to Make Pesto Rosso with Dried Pasta

1. Bring a large pot of water to a boil.
2. Add a generous teaspoon of salt and your favorite dried pasta, such as penne, spaghetti, or orecchiette, and cook according to package directions. Note- this sauce also tastes amazing with ricotta tortellini or ravioli, and I’ll share a recipe for it soon!
3. Meanwhile, crush and peel two cloves of garlic. Three if you want a stronger garlic flavor.
4. Measure ½ cup of raw almonds, 1 teaspoon of salt, and the basil leaves  into a small food processor or Ninja. Add the garlic and pulse until smooth.
5. Next, add 5 sun-dried tomato halves and 2 Tablespoons of the tomato infused oil from the jar. 
6. Then add ¼ cup Extra Virgin Olive Oil and purée until smooth.
7. Lastly, remove ¼ cup of starchy pasta water from your pasta pot and add it to the mixture. Purée until smooth and toss with your pasta. 
8. Grate a generous portion of Parmigiano Reggiano or Pecorino Romano over the pasta.
9. Garnish with fresh basil leaves if desired and enjoy!

What inspired this recipe?

I recently was lucky enough to get to travel to Italy and while I enjoyed every meal I had there, the meal we had on our last night was the absolute best. I ordered a pasta with this amazing sauce and savored every bite! Immediately upon my return, I began researching Pesto Rosso and trying out different variations and this was the winner! I hope you enjoy it!

How to store Pesto Rosso?

I save jelly jars for this exact purpose. Store the leftover pesto in an airtight container, like a clean jar, in the refrigerator for up to a week or in the freezer for up to 6 months. Warm refrigerated leftovers in the microwave for 15 seconds before tossing with pasta. You can add more pasta water if needed. Thaw frozen pesto in the refrigerator overnight or in a pan of warm water.

What are some other ways to enjoy Pesto Rosso?

• A favorite way to eat this sauce is on grilled bread or focaccia with grilled vegetables like eggplant, zucchini, and peppers. Slice a loaf of your favorite bread and brush it with oil. Grill for 2-3 minutes after grilling the vegetables. Spread the pesto on the bread, layer on the vegetables, and add a little grated cheese for the most delicious sandwich! 
• This pesto also makes a great base for pizza. Use it instead of traditional tomato sauce for an incredible pizza.
• Also, adding roasted red peppers to the Pesto Rosso Recipe can add a lovely flavor. It’s especially good with baked fish. Add a squeeze of fresh lemon juice and devour!

What proteins taste great with Pesto Rosso?

-Cannellini Beans-The last time I made this dish, I also prepared some cannellini beans stewed with tomatoes and herbs. I piled it in the middle of the pasta and it was awesome. My kids even asked to take the leftovers for lunch the next day, so I know it was a hit:)

-Mild fish or chicken-This pesto also tastes delicious with mild-flavored fish like tilapia, trout, or cod, and also works well with chicken. Spread it on the fish or chicken before baking or after removing from the broiler. Also, I think chicken meatballs would be a nice addition to a Pesto Rosso pasta.

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