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Sun-dried tomato pesto sauce served
Intense tomato and almond pesto on a spoon

Red pesto (Pesto rosso)

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Pesto Rosso' (red pesto) is the southern sibling of the green Genoese version. Sun-dried tomatoes give it a concentrated, 'umami-rich' base which is more intense and sweeter than fresh tomatoes. Roasted nuts and cheese make it creamy. This is not just a pasta sauce: spread on bread, or stuffed into chicken breast, it is also fantastic.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Food processor or stick blender
  • Frying pan (for toasting seeds)

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Toast the pine nuts in a dry frying pan until golden brown, then let cool.

Tip: Do not put them in the processor hot, as it melts the cheese and the pesto will become 'rubbery'.
2 ✓

Drain the tomatoes, but keep the oil.

Tip: This spiced oil is treasure! Use it to loosen the pesto instead of/alongside plain olive oil.
3 ✓

Put the tomatoes, garlic, basil, cold pine nuts and Parmesan into the food processor.

Tip: The order doesn't matter, the main thing is to blend everything at once.
4 ✓

Start the machine, and drizzle in the oil until you reach the desired creamy consistency.

Tip: If intended for pasta, it can be runnier. If for bread, leave it thicker.
5 ✓

Taste, and only salt if necessary. Season with pepper.

Tip: The salt content of the cheese and tomatoes is often enough.

Recipe FAQ

Why toast the pine nuts?
During toasting, oils in the nut come to the surface, and a nutty, roasted aroma appears; without this the pesto flavour would remain 'flat'.
It became too salty.
Sun-dried tomatoes and Parmesan are both salty. Taste before salting next time! Now you can loosen it with a little plain cream or tomato purée.

Ingredients

  • 150 g Sun-dried tomatoes in oil
  • 20 g Fresh basil
  • 30 g Pine nuts (or almonds/walnuts)
  • 50 g Parmesan cheese (grated)
  • 2 cloves Garlic
  • 80 ml Olive oil (plus the oil from the tomatoes)
  • 1 pinch Salt (carefully)
  • 1 pinch Ground black pepper