Sun-Dried Tomato Pesto Rosso is a bold, savory spread that brings the rich flavors of Italy to your kitchen. Made with sweet oil-packed sun-dried tomatoes, fresh basil, Parmesan cheese, garlic, and extra virgin olive oil, this vibrant red pesto is smooth, creamy, and bursting with Mediterranean flavor. Unlike traditional pesto, this nut-free version uses tomato paste to create a thick, velvety texture without pine nuts, making it an excellent choice for those with nut allergies.
Perfect for tossing with gluten-free pasta, spreading on sandwiches, serving as a dip, or spooning over grilled chicken, seafood, or roasted vegetables, this homemade Sun-Dried Tomato Pesto Rosso is ready in just minutes and stores beautifully for easy meal preparation throughout the week.
Prep Time
10 minutes
Total Time
10 minutes
Yield
About 1½ cups
1 cup oil-packed sun-dried tomatoes, drained
⅓ cup extra virgin olive oil, plus more if needed
⅓ cup grated Parmesan cheese
2 garlic cloves
2 tablespoons fresh basil leaves
1 tablespoon fresh lemon juice
1 to 2 tablespoons tomato paste, optional
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
Step 1: Prepare the Ingredients
Drain the oil-packed sun-dried tomatoes well. Peel the garlic cloves and gather the basil, Parmesan cheese, olive oil, lemon juice, and seasonings so everything is ready to blend.
Step 2: Blend the Base
Add the sun-dried tomatoes, garlic, and fresh basil to a food processor. Pulse several times until the ingredients are finely chopped and evenly combined.
Step 3: Add the Remaining Ingredients
Add the grated Parmesan cheese and fresh lemon juice. Blend again until the mixture begins to come together.
Step 4: Stream in the Olive Oil
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto becomes smooth, creamy, and well combined. If using tomato paste for additional body and richness, add it now and blend until fully incorporated.
Step 5: Season and Adjust the Texture
Taste the pesto and season with salt and freshly ground black pepper. If the pesto is thicker than desired, blend in a little more olive oil until it reaches your preferred consistency.
Step 6: Serve or Store
Serve immediately with gluten-free pasta, grilled meats, seafood, roasted vegetables, sandwiches, crostini, or as a flavorful dipping sauce. Transfer any leftovers to a clean airtight container.
Tomato paste creates a thicker, creamier texture that mimics the richness traditionally provided by nuts.
For a dairy-free version, substitute the Parmesan cheese with nutritional yeast or omit the cheese entirely.
If using dry-packed sun-dried tomatoes, soak them in warm water for about 10 minutes before blending, then drain thoroughly.
Store the pesto in an airtight container in the refrigerator for up to 1 week. Pour a thin layer of olive oil over the surface before sealing to help preserve freshness and color.
This Sun-Dried Tomato Pesto Rosso freezes exceptionally well. Freeze in small containers or ice cube trays for convenient single-serving portions.
For the brightest flavor, use freshly squeezed lemon juice and high-quality extra virgin olive oil.
This pesto is naturally nut-free and pairs beautifully with gluten-free pasta, homemade gluten-free pizza, grilled chicken, baked fish, roasted vegetables, and fresh artisan gluten-free bread.
