If you love sun-dried tomatoes and crave deep, savory sauces, this Pesto Rosso recipe is about to become your new favorite. In this article, we’ll explore the heart of Pesto Rosso—from its Italian roots to how you can whip it up in minutes and use it in a dozen delicious ways. Along the way, I’ll share a piece of my story and show you how this vibrant red pesto became a pantry must-have in my New York kitchen. Whether you’re tossing it with pasta, spooning it over eggs, or slathering it onto a sandwich, this recipe delivers big, bold flavor with simple ingredients.
Let’s start with where this all began.
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A Family Staple from Naples to New York
How Pesto Rosso Became My Go-To Sauce
Back in Naples, where I grew up, we didn’t call it Pesto Rosso. To us, it was just a way to stretch summer’s tomatoes into something rich and satisfying—even in the cooler months. My mother would pull a jar of sun-dried tomatoes from the pantry and toast a few almonds in a dry pan until fragrant. Then she’d blend everything with olive oil, garlic, and a pinch of red chili. She never measured. She cooked by memory, with trust in her hands.
One rainy afternoon in Brooklyn, I was missing home. I had leftover roasted chicken and a half-used jar of sun-dried tomatoes. Suddenly, that memory of my mom’s crimson spread came back. I recreated it with what I had: almonds, garlic, and a touch of lemon zest. I tossed it with warm pasta and served it alongside a spoonful of this roasted tomato garlic soup. It was one of those meals that hugs you from the inside out.
That sauce never left my fridge again.
Why Pesto Rosso Deserves a Spot in Your Kitchen
The beauty of Pesto Rosso is that it feels gourmet—but it’s really made of pantry staples. If you’ve got a jar of sun-dried tomatoes and a few nuts lying around, you’re halfway there. It’s also naturally dairy-free, vegan, and low carb, making it friendly for nearly every kind of eater.
Unlike green pesto, which leans grassy and fresh, Pesto Rosso is deep, intense, and slightly smoky. The richness of the tomatoes, paired with the toasted nuts and olive oil, creates a luscious base that’s wildly versatile. Use it as a pasta sauce, sandwich spread, pizza drizzle, or dip for crusty bread. I’ve even stirred a spoonful into lamb mince ragu to boost the umami.
And the best part? It takes less than 10 minutes to make.
Making Pesto Rosso at Home
The Key Ingredients in Pesto Rosso
What sets pesto rosso apart is its bold, sun-kissed flavor. While classic green pesto features basil and pine nuts, this red version swaps in sun-dried tomatoes and nuts like almonds or walnuts. Here’s what you’ll need for an easy, unforgettable sauce:
- Sun-dried tomatoes in oil – These are the heart of the pesto. Their rich, tangy-sweet flavor makes every bite pop. Oil-packed tomatoes work best here.
- Toasted nuts – Almonds or walnuts give a creamy texture and earthy backdrop. Toasting them adds a slight smokiness that deepens the sauce.
- Garlic – Just one clove is enough. It brings sharpness and a familiar aromatic kick.
- Lemon zest and juice – A touch of brightness balances the richness. You can adjust based on your taste.
- Red chili flakes – Optional but highly recommended if you like a hint of heat. Start with ½ teaspoon.
- Extra virgin olive oil – This brings it all together, adding silkiness and helping the pesto emulsify into a luscious sauce.
- Salt flakes and black pepper – These season everything just right.
This combination brings together tang, depth, and richness in a way that feels both rustic and refined.
For added inspiration, check out my homemade keto teriyaki sauce—it’s another quick mix that brings huge flavor with pantry staples.
How to Make It in Just Minutes
The technique couldn’t be simpler. Place everything into a food processor or high-speed blender and pulse until smooth. You can make it as chunky or creamy as you like. Some people prefer a spreadable paste for sandwiches; others like it thinner for pasta or salad drizzles.
Here’s the step-by-step breakdown:
- Add 1/3 cup almonds or walnuts, 3/4 cup sun-dried tomatoes, 1 garlic clove, zest and juice of ½ a lemon, and ½ tsp chili flakes to a food processor.
- Pour in ½ cup olive oil, season with salt and black pepper, then blend until smooth.
- Taste and adjust seasoning or chili flakes as needed.
- Store in a jar in the fridge for up to 10 days.
Serve it with a slice of crusty bread, or pair it with your favorite low-carb mayonnaise to create an instant aioli spread.
How to Use Pesto Rosso in Everyday Cooking
Pesto Rosso Pasta and Beyond
Let’s start with the obvious: tossed with pasta, Pesto Rosso becomes a 10-minute dinner that feels like a restaurant dish. I often stir it into warm penne or linguine, adding a splash of pasta water to loosen the sauce. The result is glossy, rich, and clings to every strand. It pairs beautifully with grilled chicken, roasted vegetables, or a simple crumble of feta cheese.
But that’s just the beginning. Try folding it into scrambled eggs for a savory twist, or spoon it onto baked fish. For a low-carb lunch, I love pairing it with roasted cauliflower or serving it over keto chicken Caesar salad. It’s also perfect swirled into soups, especially hearty tomato-based ones.
If you’re a pizza lover, use it in place of traditional red sauce. Just spread a thin layer on your dough before baking—it adds an unexpected depth that plays well with mozzarella and fresh basil.
Looking for more comfort food ideas? Add a spoonful of pesto rosso into this spinach and feta crustless quiche before baking—it melts into the eggs and gives the whole dish an Italian edge.
Print
Pesto Rosso
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
Pesto Rosso is a bold and savory Italian red pesto made with sun-dried tomatoes, toasted nuts, garlic, lemon, and olive oil. Ready in minutes, it’s perfect for pasta, sandwiches, dips, and more.
Ingredients
1/3 cup almonds or toasted walnuts
3/4 cup sun dried tomatoes in oil
1 clove garlic, finely minced
zest and juice of half a lemon
1/2–1 tsp red chili flakes, to taste
1/2 cup extra virgin olive oil
salt flakes and black pepper to season
Instructions
1. Place all the ingredients into a food processor.
2. Blend until smooth and creamy.
3. Taste and adjust seasoning or chili as needed.
4. Transfer to a jar and top with olive oil.
5. Store in fridge or freeze in small portions.
Notes
Use almonds or walnuts, depending on what you have.
For a spicier version, increase the chili flakes.
Add a spoonful of ricotta for extra creaminess.
Perfect for pasta, sandwiches, or as a dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blended
- Cuisine: Italian
Nutrition
- Serving Size: 1 tbsp
- Calories: 115
- Sugar: 1g
- Sodium: 1mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pesto Rosso, sun-dried tomato pesto, red pesto
Sandwiches, Dips, and Snacks
This pesto also makes a killer sandwich spread. Smear it on warm ciabatta with grilled vegetables, or layer it into a turkey sandwich instead of mustard or mayo. I’ve even added it to breakfast wraps and toasted paninis for a smoky-sweet punch.
For entertaining, mix it with Greek yogurt or cream cheese to make an easy dip for crackers and crudités. You can also drizzle it on toast, flatbreads, or roasted potatoes to turn simple sides into something exciting. One of my go-to tricks: stir it into cottage cheese and use it as a high-protein snack dip. It’s packed with flavor and keeps well for days.
This red pesto is as versatile as it is bold. Once you make a jar, you’ll keep finding new ways to use it.
Storing, Tweaking, and Understanding Pesto Rosso
How to Store and Preserve Pesto Rosso
One of the best things about Pesto Rosso is how well it keeps. Make a batch, and you’ve got a flavor bomb ready to go all week long.
After blending, transfer the pesto to a clean glass jar. Level the surface with a spoon and pour a thin layer of olive oil over the top—this helps seal the surface and keeps it fresh longer. Tightly sealed, it’ll last up to 10 days in the refrigerator. If you want to store it longer, freeze it in small portions using an ice cube tray. Once frozen, pop out the cubes and keep them in a sealed freezer bag for up to 3 months.
To thaw, just drop a cube into a hot pan or let it sit at room temperature for 15–20 minutes. No waste, no stress.
Creative Variations to Make It Your Own
What’s great about this recipe is how easy it is to adapt. If you don’t have almonds, swap in toasted walnuts, cashews, or even sunflower seeds. Want a punchier flavor? Add a spoonful of grated Parmesan or a few capers. Craving creaminess? Blend in a couple of tablespoons of ricotta, mascarpone, or even silken tofu.
For those who love heat, add more chili flakes or even a spoonful of Calabrian chili paste. Prefer it milder? Use fewer tomatoes and more oil for a looser, mellower sauce.
The base is flexible—just like the way my mom used to cook. Trust your taste, and make it your own.
Frequently Asked Questions About Pesto Rosso
What is the difference between pesto and pesto rosso?
Pesto traditionally refers to “pesto alla genovese,” a green sauce made with basil, pine nuts, garlic, Parmesan, and olive oil. Pesto rosso, on the other hand, replaces the basil with sun-dried tomatoes and usually includes almonds or walnuts. It has a deeper, more savory flavor and a bold red color.
What to use pesto rosso for?
Pesto rosso is incredibly versatile. Use it as a pasta sauce, sandwich spread, pizza base, dip for vegetables or crackers, or a finishing drizzle for meats, fish, or eggs. It’s also delicious stirred into soups, mixed into mayo or yogurt for a dip, or folded into scrambled eggs and quiches.
What is pesto rosso sauce?
Pesto rosso is a red pesto made primarily with sun-dried tomatoes, nuts (like almonds or walnuts), garlic, olive oil, and sometimes chili flakes or lemon zest. It’s a no-cook sauce blended into a smooth paste that packs intense umami flavor.
What flavor is pesto rosso?
Pesto rosso has a rich, bold flavor—savory, slightly sweet from the sun-dried tomatoes, and earthy from the toasted nuts. Depending on the ingredients, it can also have a slight smokiness, a touch of acidity from lemon, and mild heat from chili flakes. It’s more robust and complex than green pesto.
Conclusion
Pesto Rosso is more than just a sauce—it’s a fast, flavor-packed way to bring a little Italian soul into everyday meals. Whether you’re tossing it with pasta, spreading it onto sandwiches, or using it as a vibrant dip, this sun-dried tomato pesto delivers every time. With minimal prep and bold results, it’s a recipe you’ll return to again and again.
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