Sun-dried tomato pesto is a vibrant, tangy alternative to classic green basil pesto. A jar of sun-dried tomatoes blended with traditional pesto ingredients creates a versatile, flavor-packed condiment that works beautifully tossed into pasta, spread on bread, stirred into salads, or spooned over pizza after baking.
Sun-dried tomatoes preserved in olive oil form the rich, chunky base for this pesto. Fresh basil adds a sweet, aromatic lift while toasted almonds contribute crunch and depth. Parmesan brings savory umami and salt, and garlic rounds out the mix with its sharp, unmistakable flavor.
The word “pesto” in Genoese means “to pound” or “to crush,” and “rosso” means red in Italian. This is why sun-dried tomato pesto is often called Pesto Rosso or red pesto.
Why make sun-dried tomato pesto?
If you already love basil pesto, red pesto offers a complementary but distinct personality. Sun-dried tomatoes introduce a bold, concentrated tomato flavor that brightens and deepens the familiar pesto profile. It’s like a favorite song given a new arrangement—recognizable but exciting.
- Extremely versatile: it blends with pasta, elevates grilled vegetables, makes an excellent dip for crusty bread, and serves as a lively pizza garnish.
- Easy to customize: use this recipe as a base and swap nuts, herbs, or cheeses to suit your taste.
- Great for meal prep: refrigerated for up to two weeks and freezer-friendly for several months, it’s convenient to make ahead and enjoy later.
Ingredients
- Sun-dried tomatoes – Tomatoes preserved in olive oil work best for flavor and texture.
- Basil – Fresh Italian basil leaves give a sweet, herbaceous note. Fresh rosemary can be used as an alternative for a different aromatic profile.
- Almonds – Toasted almonds add body and crunch. Substitute pine nuts for a classic pesto flavor or walnuts for a richer, nuttier taste. Always toast the nuts first for the best flavor.
- Parmesan – Freshly grated Parmesan adds savory, salty depth. If you need a dairy-free version, omit the cheese or use a suitable vegan alternative.
- Garlic – Fresh garlic provides a bright, pungent lift.
How to make it
- Toast the almonds on the stovetop or in the oven until fragrant, then let them cool and roughly chop.
- Drain the sun-dried tomatoes, reserving about 1/4 cup of the flavored oil to use in the recipe.
- In a food processor combine the sun-dried tomatoes, basil, toasted almonds, garlic, and Parmesan. Pulse until the mixture is coarse but combined.
- With the processor running on low, slowly add the reserved oil and additional extra virgin olive oil until you reach the desired consistency. Season with salt and pepper to taste.
I prefer leaving the pesto slightly coarse rather than turning it into a smooth paste; it keeps more texture and character.
Common questions
No. Sun-dried tomato paste is typically just tomatoes blended with oil and seasonings for a concentrated tomato spread. Pesto rosso combines sun-dried tomatoes with basil, nuts, cheese, and garlic, giving it a herbier, nuttier profile.
Yes. Rehydrate dry sun-dried tomatoes by soaking them in hot water for 30–60 minutes, then squeeze out excess water. Because rehydrated tomatoes add moisture, increase the olive oil in the recipe to achieve a spreadable consistency and note that the pesto’s shelf life may be shorter.
The oil is infused with tomato flavor and can be reused in dressings, for roasting vegetables, frying eggs, or drizzling on salads. Reserve a little for the pesto to boost tomato flavor.
It’s best not to heat the pesto. Cooking will change its color and fresh flavor. Use it at room temperature or stirred into hot pasta briefly off the heat so it warms without cooking.
Yes. If you like heat, add red pepper flakes or a pinch of chili to taste. Garlic already adds a mild spice note, but extra heat is easy to incorporate.
Ways to use your pesto
- As a spread or dip – Spread on toasted bread, use as a dip for focaccia or rustic loaves, or build bright sandwiches with a smear of pesto.
- As a pasta sauce – Toss hot cooked pasta with a few spoonfuls of pesto and a splash of reserved pasta water to make a quick, flavorful sauce.
- In salads – Swap red pesto for green pesto in salads or pasta salads. Start with a small amount and adjust to taste since its flavor is more concentrated.
- As a topper – Dollop over roasted vegetables, spoon over fried eggs, or use as a garnish for pizza after baking to preserve its vibrant flavor and color.
Storage
- Refrigerator – Store in an airtight container for up to two weeks. Pour a thin layer of olive oil over the surface before sealing to keep it fresh and prevent discoloration.
- Freezer – Freeze portions in an ice cube tray or small containers with a thin layer of oil on top. Once frozen, transfer cubes to a freezer bag. Thaw in the refrigerator or at room temperature; if needed, use the microwave on defrost briefly, stirring often. Avoid cooking the pesto directly to preserve its flavor and color.
Sundried Tomato Pesto
Ingredients
- 1 8 ounce Jar sun-dried tomatoes in olive oil
- 1 cup Italian basil tightly packed
- ⅓ cup Almonds
- 2–3 cloves Garlic
- ¾ cup Olive oil
- ⅓ cup Parmesan cheese
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
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Toast the almonds on a pan and let them cool, then chop roughly.
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Drain the oil from the sun-dried tomatoes, reserving about 1/4 cup. Use the reserved oil plus additional olive oil to total roughly 3/4 cup.
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Add the sun-dried tomatoes, basil, toasted almonds, garlic, and Parmesan to a food processor. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until the mixture reaches your preferred consistency. Scrape the bowl once or twice as needed.
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Taste and adjust seasoning. Your sun-dried tomato pesto is ready to use.
Nutrition
| Calories: 240kcal
| Carbohydrates: 8g
| Protein: 14g
| Fat: 18g