Pesto of any kind is one of my favourite things to make and this Pesto Rosso is another great example of an easy but flavour packed pesto recipe. The main ingredient of pesto rosso (rosso means "red" in Italian) is sun-dried tomatoes along with olive oil, garlic, parmesan and fresh basil.
Also known as pesto alla siciliana, pesto rosso differs from the more commonly known basil pesto (also known as pesto di basilico or pesto alla genovese) by also making this pesto with almonds (instead of the usual pine nuts) and less basil.
If you haven't made homemade pesto before, you are missing out! It tastes so much more fresh and vibrant than the store-bought varieties and is so fast to make. Once you go homemade you won't go back!
Any kind of pesto is great to have on standby in the fridge, it's an easy way to add an amazing flavour kick to just about anything. Dollop a little on top of your finished dish, stir some through pasta for a quick sauce, mix with sour cream or cream cheese for an emergency dip, or spread it on some crusty sourdough bread.
Table of Contents
Why you will love this pesto rosso recipe
- It's easy to make, just blend it all up.
- It tastes heaps better than store bought, and you know what's in it.
- Maximum flavour for minimal effort.
- You sound like a kitchen boss when you say "I made my own pesto".
What you will need to make pesto rosso
- sun-dried tomatoes (along with the oil they are packed in) - I use ones packed in oil because the tomatoes themselves are a bit softer so they blend up better, plus we are going to use the oil in the red pesto as well (free extra flavour!)
- almonds - unsalted
- parmesan
- olive oil (if needed)
- garlic
- basil leaves
- lemon juice
- salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make pesto rosso
- Put sun-dried tomatoes, almonds, parmesan, garlic and basil in a food processor and process.
- Add sun-dried tomato oil.
- Add lemon juice and salt and pepper to taste.
- Refrigerate pesto in an airtight container with a layer of oil on top.
Top tips
- Some recipes call for grated parmesan in pesto but I like to use a block of fresh parmesan and just cut off a chunk and toss it in and process - grated parmesan! Plus there is no additives you sometimes find in pre-grated, packaged cheese.
- Don't throw away the oil that the sun-dried tomatoes is packed in when you drain them. We use this oil later in the red pesto for a double duty flavour hit. If you don't have enough of the tomato oil you can top it up with olive oil.
- I remove the core or "germ" in the center of each garlic clove before using them for this recipe. This will give you a more mellow, smooth tasting garlic flavour in your pesto.
Pesto rosso or "red pesto" is traditionally made with sun-dried tomatoes, almonds, garlic, basil, pecorino, salt and pepper, and olive oil.
The difference between green and red pesto comes down to the main ingredients. Classically, the main ingredients of green pesto are basil leaves and pine nuts, whereas the main ingredients of red pesto are sun-dried tomatoes or peppers and almonds (also with basil but to a lesser degree).
Serving suggestions
- Make pesto butter - then use it to make the best garlic bread!
- Mix through pasta.
- Add some pesto rosso to the tomato sauce base of your next homemade pizza.
- Great on sandwiches.
- Make your own pesto aioli.
- Makes a great savoury flavour hit stirred through soups, stews or casseroles.
More pesto recipes
Pesto di Basilico (Basil Pesto) - a fast and easy classic green pesto sauce using basil, parmesan, pine nuts, and olive oil.
Rocket (Arugula) Pesto - a vibrant pesto variation made with rocket (arugula) pine nuts, parmesan cheese and a zing of lemon.
Pesto Calabrese (Red Pepper Pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.
Cashew Basil Pesto - a great (and cheaper!) alternative to traditional basil pesto, replacing pine nuts with cashews.
Recipes using pesto
Baked Pesto Salmon Fillets - fresh salmon fillets, topped with pesto, parmesan and panko crumbs then oven-baked. Dinner in 20 minutes!
Chicken with Pesto Cream Cheese - moist tender chicken breasts topped with cream cheese and basil pesto then oven baked for a quick low-carb dinner.
Lamb Cutlets with Pesto - a CNR house favourite! Tender juicy lamb cutlets brushed with pesto then wrapped in prosciutto and grilled. I haven't met anyone yet that doesn't like these!
Classic Pesto Rosso (Sun-dried Tomato Pesto With Almonds)
Ingredients
- 1 cup sun-dried tomato strips (packed in oil) oil drained and reserved
- ½ cup almonds unsalted
- 50 g fresh parmesan
- 1-2 garlic cloves cores removed
- ½ cup basil leaves firmly packed
- fresh lemon juice to taste
- salt and pepper to taste
- extra olive oil as needed
Instructions
- Place sun-dried tomato strips (1 cup), almonds (½ cup), parmesan (50g), garlic (1-2 cloves, cores removed) and basil (½ cup - firmly packed) into a food processor.
- Process until finely chopped, then add ¼ cup of the reserved sun-dried tomato oil (making up the difference with olive oil if needed) and continue to process until the desired consistency, adding more oil as needed.
- Add lemon juice and salt and pepper to taste.
- Store pesto in an airtight container in the fridge with a layer of oil on top to keep it fresh.
Notes
- Some recipes call for grated parmesan in pesto but I like to use a block of fresh parmesan and just cut off a chunk and toss it in and process - grated parmesan! Plus there is no additives you sometimes find in pre-grated, packaged cheese.
- Don't throw away the oil that the sun-dried tomatoes is packed in when you drain them. We use this oil later in the red pesto for a double duty flavour hit. If you don't have enough of the tomato oil you can top it up with olive oil.
- I remove the core or "germ" in the center of each garlic clove before using them for this recipe. This will give you a more mellow, smooth tasting garlic flavour in your pesto.
This was great, so easy.
Glad you enjoyed Feona!