Pesto Rosso Recipe
This quick pesto rosso or red pesto recipe is a bold sauce that’s easy to make. It’s made with sun-dried tomatoes, which deliver loads of flavor in every spoonful.
Jump To
Why You’ll Love This Recipe
- Vegan: This recipe is made with vegan parmesan, so it’s completely dairy-free and suitable for everyone.
- Rich and robust flavor: Sun-dried tomatoes have an intense and concentrated flavor that adds depth and richness to the pesto.
- Versatile: Similar to basil pesto and kale pesto, this sauce can be enjoyed in various ways. Toss with cooked pasta or gnocchi, use it as a spread for toast or sandwiches or swirl it into soups.
- Quick to make: Pesto rosso requires only a few simple ingredients. This recipe uses a blender that whips it up in seconds. It can be prepared and stored in the refrigerator or freezer for later.
- Adaptable to a nut-free recipe: Sunflower and pumpkin seeds can be used instead of pine nuts.
Key Ingredient Notes
- Sun-dried tomatoes: Dry-packed sun-dried tomatoes have a more intense flavor without the extra seasonings. Jarred oil-packed tomatoes blend to a creamier consistency.
I used a combination of both for a good balance of flavor and texture.
Use only one type if desired, but you may have to reduce the extra olive oil in the recipe when using the jarred version.
The dry-packed tomatoes will need to be rehydrated before use. Add to a heatproof bowl, cover them with hot water, and soak for 30 minutes or until fork-tender. You can also microwave them in water for 2 minutes. - Fresh tomato: Helps add moisture, color and acidity to the sauce, balancing the flavors. You can use any type of tomato, but Roma or plum tomatoes work particularly well.
- Pine Nuts: A popular ingredient in pesto that adds a nutty, sweet, buttery flavor to the pesto. It’s also pricey, but you can use other nuts like walnuts, almonds or pecans.
- Vegan Parmesan: Adds the classic, cheesy flavor without the dairy. Nutritional yeast is a great substitute.
How To Make Pesto Rosso
- Remove the sun-dried tomatoes from the soaking liquid or oil if using jarred. Reserve the liquid.
- Add the sun-dried tomatoes and diced fresh tomato to a tall cup and blend with an immersion blender until smooth.
- Add the oil, 3 tablespoons of the soaking liquid, garlic, pine nuts, basil, and vegan parmesan or nutritional yeast. Season to taste. Blend for 30 seconds or until smooth. Add more oil or soaking liquid if needed.
- If using a countertop blender or food processor, add all the ingredients and blend until smooth.
- Serve with cooked pasta.
Storage and Reheating
Red pesto sauce can also be stored in an airtight container in the fridge for up to 2 days. Use a container at just the right size to prevent air exposure that can cause mold formation or spoilage.
The pesto sauce can be frozen in an ice cube tray. Transfer the cubes to a freezer-safe container or bag and store them in the freezer for up to 3 months.
When you’re ready to serve, remove the desired number of pesto cubes from the freezer and place them in a microwave-safe dish. Microwave on low heat at 30-second intervals until the cubes are thawed. Add a tablespoon or two of water before heating to help loosen the sauce.
Serving ideas
- Spread on toast a delicious appetizer or breakfast.
- Use it as a sandwich spread. Try it on this Baked Tofu Sandwich.
- Serve as a dip with pita chips or fresh, raw veggies such as baby carrots, celery and cucumber.
- Use it as a salad dressing with your favorite leafy greens, legumes and fresh veggies. Add a squeeze of lemon, toss and enjoy. Thin with a few tablespoons of water if needed.
- Drizzle on top of grilled or pan-fried veggies of your choice.
More Vegan Pasta Recipes
- Vegan Stuffed Shells
- Vegan Bolognese Sauce
- Vegan Puttanesca
- Vegan Coconut Cream Pasta
- Vegan Butternut Squash Ravioli
- Vegan Mushroom Pasta
Pesto Rosso (Sun-dried Tomato Pesto)
Servings: 8
Calories: 221kcal
Print
Pin
Rate
This quick pesto rosso or red pesto recipe is a bold sauce that’s easy to make. It’s made with sun-dried tomatoes, which deliver loads of flavor in every spoonful.
Equipment
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Pesto Sauce
- 3 oz (85 g) dry-packed sun-dried tomatoes, rehydrated (See notes)
- 8 oz (226 g) oil-packed sun-dried tomatoes
- 1 medium roma tomato, chopped
- ½ cup (40 g) pine nuts, about 2 oz (See notes for substitutes)
- 4 large basil leaves, torn
- 4-6 garlic cloves, peeled and chopped
- ¼ cup (25 g) vegan parmesan, or nutritional yeast
- 4 tablespoons extra virgin olive oil, or more if needed
- Salt and pepper, to taste
Instructions
- Remove the sun-dried tomatoes from the soaking liquid and oil and roughly chop. Reserve the liquid.3 oz (85 g) dry-packed sun-dried tomatoes ,8 oz (226 g) oil-packed sun-dried tomatoes
- Add the sun-dried tomatoes and chopped fresh tomato to a tall cup and blend with an immersion blender until smooth.1 medium roma tomato
- Add the oil, 3 tablespoons of the soaking liquid, garlic, pine nuts, basil, and vegan parmesan or nutritional yeast. Season to taste. Blend for 30 seconds or until smooth. Add more oil or soaking liquid if needed.½ cup (40 g) pine nuts ,4 large basil leaves ,4-6 garlic cloves ,¼ cup (25 g) vegan parmesan ,4 tablespoons extra virgin olive oil ,Salt and pepper
- If using a countertop blender or food processor, add all the ingredients and blend until smooth.
- Serve with cooked pasta.
Notes
- To rehydrate sun-dried tomatoes, place them in a heatproof bowl. Pour in enough hot water to cover them completely. Let them soak for 30 minutes. They’ll be good to go when they’re fork-tender.
- Alternatively, microwave for 2 minutes, covered with water.
- Other nuts that can be used include pecans, walnuts or cashews.
- Nut-free alternatives: Sunflower seeds and pumpkin seeds.
- This recipe makes enough pesto sauce for two to three pounds of pasta.
Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.
Nutrition
Calories: 221kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 123mg | Potassium: 884mg | Fiber: 4g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 2mg