Pesto Rosso (Red Pesto)

Get ready, the way you look at pesto may permanently change. This quick and easy condiment comes together in minutes with just a handful of ingredients. It is so good you might just find yourself choosing it over the traditional pesto alla Genovese. It is a little nutty and slightly chunky making it perfect to enjoy on pasta, as a spread, drizzled over pizza, or honestly if you are like me straight off the spoon.

*This post is sponsored by DeLallo, as always, all thoughts and opinions are my own. Thank you for your support!

What Is Pesto Rosso?

Literally translating to red pesto, this variety of pesto gets its red hue from sun-dried tomatoes. With the addition of tomatoes this Italian condiment is a little sweeter than traditional pesto with just a hint of tang.

For this recipe we use jarred sun-dried tomatoes from DeLallo. These sun-dried tomatoes are marinated and stored in extra virgin olive oil with herbs which gives this pesto an additional layer of flavor. This is just one of DeLallo’s products in their extensive collection which includes everything from authentic Italian pasta, olive oils, sauces and condiments to gourmet ingredients like peppers and Italian San Marzano Tomatoes. To check out more DeLallo products and buy the ingredients to make this pesto check out their website HERE!

Pesto Rosso vs Pesto Genovese

Two great sauces, but what are the differences?

PESTO ROSSO (SUN-DRIED TOMATO PESTO)

• Base: Sun-dried tomatoes + a bit of basil
• Nuts: Almonds or walnuts
• Flavor: Sweeter / A little tangy
• Texture: Thick & chunky
• Color: Brick red
• Best Time to Make: Year round, since we aren’t using a lot of basil.

PESTO GENOVESE

• Base: Basil
• Nuts: Pine nuts
• Flavor: Fresh & herby
• Texture: Looser + oilier
• Color: Bright green
• Best Time to Make: Summer, when basil is in season and cheaper

Third Paragrap

What You’ll Need To Make Pesto Rosso

• Sun-dried Tomatoes – As stated above, for this recipe we use DeLallo’s jarred oil-packed sun-dried tomatoes. You can use either the Sun Dried Tomatoes or the Julienne Cut Sun Dried Tomatoes. Either one works. These marinated tomatoes give the pesto another layer of flavor and depth. Also, they practically melt in your mouth right out of the jar, so you can be sure the pesto will be super smooth and not chewy.
  • Substitute: You can make this with dried sun-dried tomatoes, but they will need to be rehydrated in hot water for 10 minutes. A few additional tbsp of olive oil will also be needed since we use the oil from the oil-packed sun-dried tomato jar.
• Fresh Basil Leaves
• Walnuts – Doing your wallet a favor here. Also, after multiple tests walnuts were the superior nut paired with the sweet sun-dried tomatoes. These will need to be roasted and cooled prior to incorporating them in the food processor. For the longest time I have been toasting my nuts in a frying pan. While I still think this is the best approach for a smoother, flatter nut such as a pine nut, walnuts are bumpy and irregular. There are parts of a walnut that won’t ever get direct heat and thus won’t be fully toasted. Under the step by step I walk you through the oven method. This takes about 2-3 minutes, plus preheating time, and will toast the entire nut with ease. Just make sure you don’t walk away.
  • Is there a substitution for walnuts? Yes, you can easily make this with roasted almonds. I found that almonds made it taste a touch earthier, but overall very similar. Cashews is also another great choice.
• Parmesan Cheese – As with 99.9% of my recipes, fresh only.
  • Substitute: If you want to make this sharper and bolder in taste swap out with pecorino romano.
• Extra Virgin Olive Oil – Good EVOO. For this recipe I use DeLallo Private Reserve Extra Virgin Olive Oil. This aromatic and bright olive oil makes this pesto shine, and adds an incredible amount of depth. If you don’t have a go to EVOO for finishing this is the one to try.
• Red Pepper Flakes -I can see the question now. Is pesto rosso spicy? No, don’t worry the small amount of chili flakes isn’t adding a significant amount of heat, just cutting into some of the natural sweetness.
• Garlic- Fresh only!

Tools Needed

• Food Processor – This recipe yields 1 1/2 cups of pesto rosso. You don’t need anything fancy, small, large, you just need something that will be able to finely process the ingredients, and one that you can drizzle in the olive oil.

How To Make Pesto Rosso

1. Toast the Walnuts – Preheat the oven to 350F degrees. Place the walnuts on a sheet pan in a single layer and cook for 2-3 minutes. Do not walk away, they go from toasted to burnt fast. You can tell that they are done when they smell and taste slightly nutty. If you snap one, it should snap easily. Cool on the side for a few minutes.

2. Finely Process the Ingredients – In your food processor add the cooled walnuts, Parmesan cheese, garlic clove, chili flakes and about 1/4 tsp of salt (heavy pinch). Process on low until a micro consistency. Add the basil and process again until small and fine. Add the sun-dried tomatoes with the oil and turn the processor on low until it becomes a paste. Drizzle in the olive oil on low until combined.

Recipe Video

How To Use Pesto Rosso?

Sun-dried tomato pesto shouldn’t be treated any different from your traditional basil pesto. Below are just a few ideas on how to use this pesto. Best rule of thumb if you would put pesto Genovese on it chances are you can put pesto rosso on it.

• Pasta – My favorite and an obvious one. Although not mandatory, add a few tbsp of pasta water to thin this pesto, and to add that starchy goodness.
• Spread – This pesto tastes fantastic as a sandwich spread, and would taste amazing on my Mortadella Sandwich.
• Homemade Pizza – Spread thin instead of tomato sauce or top finished pizza with a few dollops for extra flavor.
• Add to Eggs – Pesto is a great topping to eggs, better yet fry your eggs in a little pesto.
• Top a Dip – Swirl desired amount into hummus or whipped ricotta.
• Protein + Vegetables – Finish cooked chicken, meat, and seafood with pesto or better yet toss those roasted vegetables in a dollop of pesto for an easy and well rounded seasoning.

Frequently Asked Questions

Storing / Reheating

Store this sun-dried tomato pesto in an airtight container in the refrigerator for 3-5 days. Don’t want to enjoy it right away? You can also freeze it easily. Freeze in a standard ice cube tray. Once frozen pop them out and store in a zip lock bag for up to a month. Enjoy it straight out of the fridge or allow residual heat from whatever you are pairing it with heat it gently to preserve the fresh basil and Parmesan flavor.