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    You Are Here: Home → Sauces

    Sun-Dried Tomato Pesto

    April 18, 2020 | Updated August 16, 2022 by Ryan 1 Comment

    373 shares
    Jump to Recipe Print Recipe

    With sun-dried tomatoes, pistachios, basil, garlic and cheese, this sun-dried tomato pesto is a delicious twist on the classic pesto recipe. You can serve this with pasta, pizza or even as a spread on a sandwich.

    jar of sun-dried tomato pesto on dish towel

    Oh how I love pesto - from kale pistachio pesto to roasted red pepper pesto to Thai basil pesto.

    I'm sure you've heard of sun-dried tomatoes, but have you heard of pesto rosso? If you have, great! And if you haven't, it means red pesto.

    Pesto rosso is just another word for sun-dried tomato pesto. This sauce has a rich red hue that is complemented by a slightly sweet and tangy flavor.

    A traditional pesto rosso uses almonds but I thought I would mix it up and use pistachios. What makes this sun-dried tomato so great is its versatility. For any recipe that calls for pesto, you can replace it with this version.

    What makes it even better is you can whip it up in five minutes. This pesto is the reason I always have a jar of sun-dried tomatoes. If you don't already, not to worry, you will.

    Jump to:
    • Recipe Ingredients
    • How to Make Pesto Rosso
    • Types of Pesto You Can Make
    • Dry-Packed vs. Oil-Packed Sun-Dried Tomatoes
    • Uses
    • How Long Will Pesto Rosso Last
    • Pro Tips/Recipe Notes
    • Other Sauce Recipes
    • Sun-Dried Tomato Pesto
    spoon lifting out of jar of sun-dried tomato pesto

    Recipe Ingredients

    • Sun-dried tomatoes in oil - the star of the pesto rosso.
    • Pistachios - for crunch and flavor.
    • Basil - adds some freshness.
    • Garlic - can't have pesto without garlic.
    • Kosher salt and crushed red pepper flakes - enhances the flavor.
    • Parmesan cheese - adds a slight nuttiness and thickens the pesto.

    How to Make Pesto Rosso

    Remove the sun-dried tomatoes from the jar, reserving the oil. Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped.

    With the food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed. Transfer to an airtight container and store in the refrigerator for up to one week. 

    sun-dried tomato pesto being blended in food processor

    Types of Pesto You Can Make

    The main ingredients in this pesto are sun-dried tomatoes, almonds, garlic and olive oil. However you can add ingredients like Parmesan cheese or basil. Even with this pesto, you can mix and match, add or take away.

    Herbs/Greens to Use: Basil, Parsley, Cilantro, Mint, Rosemary, Spinach, Arugula, Kale

    Nuts/Seeds to Use: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts

    Dry-Packed vs. Oil-Packed Sun-Dried Tomatoes

    The grocery store I shop at only uses oil-packed sun-dried tomatoes, so that is what I use. However you can easily use dry-packed as well. The difference is you won't have the reserved oil at the end so you need to replace it with olive oil.

    Uses

    I mentioned before, but this sauce is super versatile. Some of the different ways to use it include:

    • Sauce for pasta
    • Pizza sauce
    • Spread on a sandwich
    • Top or stuff in protein like chicken or steak
    • Bruschetta
    • Dip for crackers

    How Long Will Pesto Rosso Last

    If stored in an air-tight container in the fridge, it will last a week. You can also place in the freezer for up to 3 months.

    Pro Tips/Recipe Notes

    • Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
    • Toast the pistachios which adds a rich, roasted flavor to the pesto.
    • Salt is important as it helps break down the basil leaves while also enhancing the flavor.
    • Blend the sun-dried tomatoes, pistachios, basil, garlic, salt and crushed red pepper first first before adding the oil which helps create the texture you expect from pesto.
    • Use quality olive oil as it contributes to the taste of this almond basil pesto.
    • Add the Parmesan last so you don't overblend it.
    glass jar of pesto rosso on dish towel

    Other Sauce Recipes

    • Almond Basil Pesto
    • Sage Pesto
    • Avocado Pesto

    If you’ve tried this sun-dried tomato pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    jar of sun-dried tomato pesto on dish towel
    Print Recipe
    5 from 1 vote

    Sun-Dried Tomato Pesto

    With sun-dried tomatoes, pistachios, basil, garlic and cheese, this homemade pesto is a delicious twist on the classic pesto recipe.
    Prep Time5 mins
    Total Time5 mins
    Course: Sauce
    Cuisine: Italian
    Servings: 12
    Calories: 133kcal
    Author: Ryan Beck

    Ingredients

    • 1 (8.5 oz jar) sun-dried tomatoes in oil
    • ¾ cup unsalted roasted pistachios
    • ½ cup fresh basil
    • 1 garlic clove
    • ¼ teaspoon kosher salt
    • ¼ teaspoon crushed red pepper flakes
    • ⅓ cup reserved sun-dried tomato oil
    • ½ cup freshly grated parmesan cheese

    Instructions

    • Remove the sun-dried tomatoes from the jar, reserving the oil.
    • Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped. With food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed.
    • Transfer to an airtight container and store in the refrigerator for up to one week.

    Notes

    • Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
    • Toast the pistachios which adds a rich, roasted flavor to the pesto.
    • Salt is important as it helps break down the basil leaves while also enhancing the flavor.
    • Blend the sun-dried tomatoes, pistachios, basil, garlic, salt and crushed red pepper first first before adding the oil which helps create the texture you expect from pesto.
    • Use quality olive oil as it contributes to the taste of this almond basil pesto.
    • Add the Parmesan last so you don't overblend it.

    Nutrition

    Serving: 1tablespoon | Calories: 133kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 152mg | Potassium: 363mg | Fiber: 2g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      April 25, 2020 at 11:00 am

      5 stars
      Can’t get enough pesto!

      Reply

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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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