Pesto rosso is a vibrant, irresistible sauce that will transform any meal and wow your family with wicked flavor. Sun-dried tomatoes offer a tangy, umami flavor, and are complemented perfectly by the roasted almonds, olive oil, vinegar, garlic, and a little nutritional yeast. This bold red pesto is a fun twist on traditional basil pesto and seriously couldn't be much easier to make!
What is Pesto Rosso?
Pesto rosso (literally "red pesto") is a popular Sicilian pesto from the province of Trapani. Fresh or dry tomatoes are usually blended with all the standard pesto ingredients, like parmesan cheese, pine nuts, fresh basil, and olive oil.
To make this version suitable for plant-based eaters, we replace the parmesan cheese with nutritional yeast, which adds a nice dose of cheesiness without the dairy.
It's just as easy as traditional basil pesto, too. Just blend the ingredients into a paste then serve!
Pesto rosso makes a wonderful pasta sauce, a delicious spread for sandwiches, a refreshing summery dip, and so much more. We crave it in this red pesto pasta with roasted eggplant, peppers, and peas.
Basically if you'd make something with traditional basil pesto alla genovese, you can make it with red pesto. There are endless options and I highly encourage you to try it for yourself!
Why you’ll love this Sun-Dried Tomato Pesto Recipe
- So easy to make - just blend and go
- Intense flavor that transforms any dish
- Relies on just a handful of ingredients
- Such a versatile sauce that can be used in countless recipes
- Can be frozen for up to 3 months!
Ingredients for Pesto Rosso
You don't need too many ingredients for this recipe - mostly just the dried tomatoes and a few pantry staples. Fresh basil will give you that fresh, summery flavor, but I love that you can throw this sauce together with a quick rummage in the pantry. Keep it simple!
- Sun-dried tomatoes - These are the heart of this dip, but there are several different types of sundried tomatoes out there. Oil-packed sun-dried tomatoes are much richer and softer, since they are stored in oil. Dry-packed tomatoes are sold similar to raisins or dried apricots. If you get them fresh from the store, they will usually blend up nicely but if the sundried tomatoes in your pantry are really firm and dry, you may want to soak them in boiling water for a few minutes to soften up first. Strain off the water well before blending.
- Roasted almonds - These are much cheaper than pine nuts and add a lovely nutty flavor. For a nut-free version, try using sunflower seeds or pumpkin seeds instead.
- Virgin olive oil - This will help turn the pesto into a creamy sauce. Regular virgin olive oil works here since you won't really be able to taste the flavor of extra virgin olive oil with the intensity of the tomatoes.
- Balsamic vinegar - For a little sweet, tart, umami flavor. There is a huge range in quality when it comes to balsamic vinegar. The real stuff is very expensive, but has a sweet, rich flavor. Use the best quality you can afford.
- Nutritional yeast - This is a vegan product packed with B vitamins and often used to add a cheesy flavor to sauces and dips.
- Fresh garlic cloves
- Salt and black pepper
- Italian seasoning (or fresh herbs of choice) - Fresh basil leaves are lovely in this pesto, just like traditional green pesto, but feel free to use any herbs that fit the flavor profile.
How to Make Vegan Pesto Rosso
Very few recipes taste this good with so little effort. Be sure to use a high-powered food processor to help the ingredients break down quickly and easily.
- To a high speed blender or food processor add ingredients in this order: sun dried tomatoes, almonds, olive oil, balsamic vinegar, nutritional yeast, Italian seasoning, garlic, salt, black pepper. Blend until smooth and creamy.
- Use in pastas, as a sandwich spread, or as a dip.
Storing Suggestions
Place any leftover dip in an airtight container and refrigerate for 5-7 days.
For long-term storage, freeze the pesto in ice cube trays until solid. Bang them out on the counter, then transfer the cubes to a freezer-safe bag and store for up to 3 months.
Tips for Making the Best Pesto Rosso
- Let it sit. The longer the pesto sits, the more the flavors come together. It truly tastes even better the next day.
- Soften the tomatoes, if needed. If you're using dry sun-dried tomatoes, you may want to soak them in boiling water for a few minutes before blending. This will help soften them up to make them break down into a smooth, creamy paste.
- Use good quality ingredients. This recipe doesn't require many ingredients, which means each element is extra important. The quality of the components will make a big difference. Use fresh garlic, a good olive oil, and a decent balsamic for the best flavor.
- Adjust consistency to taste. You can make this pesto really thick or thin it out by adding additional olive oil.
FAQs
This red pesto sauce can be used exactly like traditional Genovese pesto - brushed onto sandwiches, stirred into pasta, and added to your favorite dips and dressings. I like to add it to my vegan pesto rosso pasta, where it really stands out, but that's just one of many options. Try using it instead of basil pesto to get a similarly intense flavor, but with a different flavor profile.
It's pretty simple. The only ingredient you need to remove is the Parmigiano Reggiano. Instead, use nutritional yeast or your favorite vegan parmesan cheese.
Nope! Basil is a traditional pesto ingredient, but basil pesto is just one of many variations. You can also make pesto with sweet sun-dried tomatoes (pesto rosso) or with your favorite greens, like peppery arugula pesto. Use a little less basil and add some of your favorite fresh herbs, like fresh rosemary and parsley. Blend tender roasted vegetables, like roasted red peppers, for an even deeper flavor profile. The main goal is to create a thick, flavorful paste packed with fresh, bright flavors and umami richness. I love basil pesto, but there's a whole wide world of options out there to consider!
More Vegan Recipes with Pesto
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Vegan Sun-Dried Tomato Pesto (Pesto Rosso)
Ingredients
- 1 cup sun dried tomatoes (ready to eat)
- ⅓ cup roasted almonds
- ¾ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp nutritional yeast
- 1 tbsp Italian Seasoning or fresh herbs of choice
- 3 cloves garlic
- 1 tsp salt
- 4-5 grinds fresh black pepper
Instructions
- To a high speed blender or food processor add ingredients in this order, sun Dried tomatoes, almonds, olive oil, balsamic vinegar, nutritional yeast, Italian seasoning , garlic, salt, black pepper. Blend until smooth and creamy.
- Use in pastas, as a sandwich spread, or as a dip.
- Seal tightly and store refrigerated for up to 7 days or freeze for up to 3 months.