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.
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.
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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.
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.
Other Sauce Recipes
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.
Sun-Dried Tomato Pesto
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.
Chris says
Can’t get enough pesto!