Pesto Rosso (Sun-Dried Tomato Pesto)
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
24 (makes 1 ½ cups)
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Calories
86 kcal
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Course
Condiments
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Cuisine
Italian
Pesto Rosso (Sun-Dried Tomato Pesto)
Description
Pesto Rosso (Sun-Dried Tomato Pesto) blends the intense flavor of oil-packed sun-dried tomatoes with toasted whole almonds, garlic cloves, fresh basil leaves, grated Parmigiano Reggiano (or Grana Padano), a splash of balsamic vinegar, and a pinch of red pepper flakes for heat. Extra virgin olive oil helps to emulsify the ingredients into a coarse, richly flavored paste.
The almonds are toasted to enhance their nuttiness, complementing the savory and slightly sweet tomatoes. The fresh basil balances the deep tomato flavor with herbal brightness, while the cheese adds umami and saltiness. Balsamic vinegar adds acidity and sweetness, and the red pepper flakes provide a mild kick. The pesto is processed until finely chopped but still textured.
This versatile pesto can be stirred through pasta, spread on crostini, or used as a condiment in sandwiches or grilled dishes. It should be stored in an airtight container in the refrigerator and consumed within a week to maintain freshness and flavor quality.
Using oil-packed sun-dried tomatoes ensures the right moisture and flavor; if dry-packed tomatoes are used, more olive oil may be necessary to achieve proper consistency.
Ingredients
- 1 cup sun-dried tomatoes in oil
- ⅓ cup almonds whole, roasted, unsalted, toasted
- 2 cloves garlic
- ⅛-1/4 teaspoon red pepper flakes
- ½ cup basil fresh
- ¼ cup Parmigiano Reggiano cheese or Grana Padano cheese, grated
- 1 teaspoon balsamic vinegar
- ¾ cup extra virgin olive oil
Instructions
- Place all the ingredients in a food processor and process until the ingredients are finely chopped. If needed, stop and scrape down the sides of the bowl with a spatula.
- Toss pesto rosso with pasta or serve on crostini. Try it in my Red Pesto (Pesto Rosso) Pasta with Eggplant.
- Store pesto rosso in an airtight jar in the refrigerator for up to 1 week.
Notes
- Use sun-dried tomatoes packed in oil for best texture and flavor; increase olive oil if using dry-packed tomatoes.
- Toast almonds in a toaster oven briefly to bring out deeper flavor before processing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(makes 1 ½ cups)
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 86kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 29mg | 1% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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