Sun Dried Tomato Pesto

5 from 1 vote

This rich and flavorful Sun Dried Tomato Pesto (Pesto Rosso) is ready in 10 minutes. An authentic Italian sauce perfect for pasta, sandwiches, and more.

Prep Time10

Total Time10

Course: Dinner, Pasta, Sauces

Cuisine: Italian

Keyword: pasta sauce, pesto, red pesto

Servings: servings (1 1/4 cups)

Author: Elena Davis

Ingredients

1 8.5 oz jar sun dried tomatoes packed in oil do not drain
¼ cup blanched slivered almonds or pine nuts or walnuts
1-3 cloves fresh garlic peeled and halved
½ cup finely grated Pecorino Romano or Parmigiano Reggiano
3 tablespoons fresh basil leaves or 1 tablespoon thyme or rosemary
¼ to ½ cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon fresh lemon juice optional
Salt and Black Pepper to taste (if needed)

Instructions

Add the sun dried tomatoes (with their oil), nuts, and garlic to a food processor. Pulse until roughly chopped.
Add the grated cheese and herbs. Pulse again until combined and slightly smoother.
With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency – thick but spreadable.
Add a pinch of red pepper flakes and a small squeeze of fresh lemon juice. Pulse briefly to combine.
Taste and adjust. Add more olive oil for silkiness, lemon for brightness, or salt if needed.
Use immediately or store in an airtight container with a thin layer of olive oil on top. Toss with your favorite pasta (add a splash of reserved pasta water), serve with crostini and mozzarella, or use as a spread with your favorite appetizer board.

Notes

Use the oil from the jar – it’s packed with flavor and essential for texture
Don’t over-blend – a little texture makes it rustic and authentic
Start with less garlic, then build up to your taste
Always finish with lemon juice – it wakes up the whole sauce
Use high-quality cheese – it makes a huge difference

Nutrition