Make vibrant sun-dried tomato pesto rosso with basil, Parmesan, garlic, and olive oil for pasta, sandwiches, dips, and easy Mediterranean meals.
This Vibrant Sun-Dried Tomato Pesto Rosso Recipe transforms a handful of Mediterranean ingredients into a bold, savory spread with a beautiful deep-red color. Sweet oil-packed sun-dried tomatoes are blended with fresh basil, Parmesan cheese, garlic, lemon juice, and extra virgin olive oil for a rich pesto that comes together in minutes.
Unlike traditional basil pesto, this pesto rosso is made without pine nuts or other nuts. Optional tomato paste gives the mixture additional body and creates a thick, velvety consistency. The lemon juice balances the tomatoes’ concentrated sweetness, while Parmesan adds a pleasantly salty, savory finish.
Toss the pesto with warm gluten-free pasta, spread it on sandwiches, serve it as a dip, or spoon it over grilled chicken, seafood, and roasted vegetables. It can be prepared ahead, refrigerated for convenient meals throughout the week, or frozen in small portions for longer storage.
Directions
Step 1: Prepare the Ingredients
Drain the oil-packed sun-dried tomatoes well, allowing the excess oil to drip away. Peel the garlic cloves and measure the Parmesan cheese, basil, olive oil, lemon juice, tomato paste, salt, and black pepper before beginning.
Draining the tomatoes prevents the finished pesto from becoming excessively oily. There is no need to rinse them because their seasoned oil contributes flavor to the sauce.
Step 2: Blend the Sun-Dried Tomatoes
Place the drained sun-dried tomatoes, peeled garlic cloves, and fresh basil leaves in a food processor. Pulse several times, stopping to scrape down the sides of the bowl as needed, until the ingredients are finely chopped and evenly combined.
The mixture may still look coarse at this stage. It will become smoother after the remaining ingredients and olive oil are added.
Step 3: Add the Parmesan and Lemon Juice
Add the grated Parmesan cheese and freshly squeezed lemon juice to the food processor. Blend again until the Parmesan is evenly distributed and the ingredients begin to form a thick paste.
The lemon juice adds brightness and helps balance the concentrated tomato flavor. If the sun-dried tomatoes are especially tangy, begin with slightly less lemon juice and adjust the pesto after tasting.
Step 4: Stream in the Olive Oil
With the food processor running, slowly drizzle in 1/3 cup extra virgin olive oil. Continue blending until the pesto becomes smooth, creamy, and well combined.
Stop the food processor once or twice to scrape down the sides and bottom of the bowl. This helps incorporate any larger pieces of tomato, garlic, or basil that may be trapped beneath the blade.
Step 5: Add the Optional Tomato Paste
For a thicker, creamier pesto with an even more concentrated tomato flavor, add 1 tablespoon tomato paste and blend until fully incorporated. Add the second tablespoon if you would like a firmer spread for sandwiches, crostini, or appetizers.
Tomato paste is optional, so it can be omitted when a slightly lighter, looser pesto is preferred. Keep in mind that the consistency will also depend on the texture and moisture level of the sun-dried tomatoes.
Step 6: Season the Pesto
Add the salt and freshly ground black pepper. Blend briefly, then taste the pesto before adding more seasoning. Sun-dried tomatoes and Parmesan cheese can both be salty, so additional salt may not be necessary.
If the pesto tastes too rich, blend in a small additional splash of lemon juice. If the garlic flavor is not strong enough, add another small clove and process until smooth.
Step 7: Adjust the Consistency
If the pesto is thicker than desired, blend in additional extra virgin olive oil, 1 tablespoon at a time, until it reaches your preferred consistency.
For pasta, the pesto can remain relatively thick because it can be loosened with warm pasta cooking water before serving. For a dip or drizzle, add enough olive oil to create a softer, more fluid texture.
Step 8: Serve or Store
Serve the pesto immediately, or transfer it to a clean airtight container for storage. Toss it with freshly cooked gluten-free pasta, spread it on gluten-free bread, or use it as a flavorful topping for chicken, fish, seafood, pizza, eggs, roasted vegetables, or grain bowls.
When serving the pesto with pasta, begin with a small amount and add more to taste. A spoonful of warm pasta cooking water will help the pesto coat the noodles evenly without requiring a large amount of additional oil.
Notes
Tomato paste gives the pesto extra body and a more concentrated tomato flavor. It is particularly helpful when preparing a thick sandwich spread or appetizer topping.
For a dairy-free pesto rosso, replace the Parmesan cheese with nutritional yeast or omit the cheese. Taste the finished pesto and adjust the salt because Parmesan normally provides some of the recipe’s seasoning.
If using dry-packed sun-dried tomatoes, place them in a heat-safe bowl and cover them with warm water. Let them soak for about 10 minutes, or until softened, and then drain them thoroughly before blending. Dry-packed tomatoes may require additional olive oil to produce a creamy pesto.
The pesto may thicken after refrigeration because the olive oil becomes more viscous when chilled. Let it stand at room temperature briefly, then stir well before serving. Add a splash of olive oil if a looser consistency is needed.
Store the pesto in a clean airtight container in the refrigerator for up to one week. Pouring a thin layer of olive oil over the surface before sealing the container may help protect its color and freshness. Always use a clean utensil when removing pesto from the container.
For longer storage, divide the pesto among small freezer-safe containers or an ice cube tray. Once frozen, transfer the portions to a freezer-safe container. Thaw only the amount needed for a quick pasta sauce, sandwich spread, dip, or finishing sauce.
This pesto is made without nuts. When serving someone with a nut allergy, check every packaged ingredient for allergen warnings and possible cross-contact. Parmesan cheese, tomato paste, and packaged sun-dried tomatoes may be produced in facilities that also handle common allergens.
For gluten-free serving, pair the pesto with appropriately labeled gluten-free pasta, bread, crackers, or pizza crust. Prevent cross-contact by using clean cookware, utensils, cutting boards, and serving dishes.
