If you love green basil pesto, you should try its savory red cousin: sun-dried tomato pesto, also called pesto rosso. The deep red color and rich, umami-packed flavor come from concentrated sun-dried tomatoes and Parmesan. It’s simple to make with pantry staples, freezes well, and lifts everyday dishes into something special.
Sun-dried tomato pesto rivals the classic basil pesto (Pesto alla Genovese) in flavor. The concentrated tomato and savory cheese provide intense umami that makes this red pesto irresistible.
Why You’ll like This Recipe
- Fast and easy to make in a food processor.
- Versatile—many ways to serve it.
- Built from traditional pesto ingredients with a tomato twist.
- Mostly pantry-friendly ingredients and simple storage options.
- A tasty alternative to green pesto that adds color and depth to dishes.
Recipe Ingredients
- Sun-dried tomatoes: Use ones packed in extra virgin olive oil so you can use the oil in the recipe. If you have plain dried tomatoes, rehydrate them—see notes below.
- Fresh basil leaves: Fresh basil keeps the pesto bright; see substitutions if basil is unavailable.
- Nuts: Pine nuts work beautifully, toasted lightly for more flavor. Walnuts, almonds, or cashews are good alternatives.
- Garlic: Fresh cloves for pungent, aromatic depth.
- Lemon juice: Adds brightness and cuts richness.
- Olive oil: Extra virgin olive oil gives the right mouthfeel; add more if you prefer a looser texture.
- Cheese: Finely grated Parmesan is traditional here; pecorino is an acceptable substitute.
See the recipe card below for exact measurements. Because Parmesan is salty, no additional salt is usually needed.
Chef Sally’s tip: Sun-dried tomatoes come oil-packed or dry. If using dry tomatoes, soak them in hot water until pliable, drain, and use extra olive oil to reach the right consistency—about 6–8 tablespoons for a typical batch.
Substitutions and Variations
Pesto rosso adapts easily. Try these ideas:
- Pinch of red pepper flakes or cayenne for heat.
- Smoked paprika for a smoky layer.
- If fresh basil is unavailable, use a mix of flat-leaf parsley and fresh oregano.
- Swap pine nuts for walnuts, almonds, or cashews, or use sunflower seeds for a nut-free version.
- To make it vegan, use vegan Parmesan or nutritional yeast (note: flavor will differ).
How to Make Sun-Dried Tomato Pesto
Tip on toasting nuts: Toasting intensifies flavor. Spread nuts on a rimmed baking sheet and toast at 300°F for about 20 minutes, stirring once or twice and watching closely so they don’t burn. Alternatively, toast briefly in a dry skillet over low heat until fragrant.
Serving Suggestions
Sun-dried tomato pesto is best at room temperature. Remove it from the fridge about 20–30 minutes before serving if chilled. Popular uses include:
- Stuffing boneless chicken breasts with pesto and goat cheese, then baking.
- Spreading on toasted baguette slices or crostini.
- Tossing with hot pasta for a quick pesto pasta.
- Using as a pizza sauce or stirring into risotto.
- Serving with eggs, using as a sandwich spread, or stirring into zucchini noodles for a low-carb option.
- Blending with ricotta to make a creamy dip for crackers or crostini.
Recipe FAQs
Yes. Omit the nuts or replace them with seeds such as sunflower seeds or pumpkin seeds (pepitas) for a nut-free version.
Fresh tomatoes won’t provide the same concentrated flavor. If you want to experiment, roast fresh tomatoes until they’re concentrated and leathery to reduce moisture and boost flavor.
A food processor or blender speeds the job and yields a smooth consistency. A mortar and pestle or fine chopping can produce a rustic texture if preferred.
Refrigerate in an airtight container for up to a week. For long-term storage, freeze in small containers or ice cube trays, then transfer cubes to a freezer bag—label and date for reference.
More Recipes With Tomatoes
Tomatoes—fresh, roasted, or dried—are versatile and flavorful. Use sun-dried tomato pesto to complement many tomato-forward recipes or try other tomato-based dishes for variety.
Cold Green Bean Salad With Tomatoes and Corn-
Zucchini Noodles Recipe with Roasted Tomatoes
-
Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
-
Baked Halibut with Roasted Cherry Tomatoes
⭐️Did you Make This?
If you try this sun-dried tomato pesto, please leave a comment and rating to share how it turned out. Feedback helps other cooks and is appreciated.
Originally published 3/12/2010.
📖 Recipe
Sun-Dried Tomato Basil Pesto
Sally Cameron
Equipment
- Food processor
Ingredients
- 8 ounce jar sun-dried tomatoes in extra virgin olive oil (you’ll use the oil)
- 1 cup lightly packed fresh basil leaves
- ½ cup pine nuts (or walnuts/almonds)
- ½ cup finely grated Parmesan cheese (about 2 ounces)
- 2 large garlic cloves, chopped
- 2 tablespoons lemon juice (about ½ a lemon)
- 1 pinch red pepper flakes
- 2 tablespoons extra virgin olive oil (plus more if needed)
Instructions
- In a food processor, combine the sun-dried tomatoes and their oil, basil leaves, nuts, Parmesan, garlic, lemon juice, and red pepper flakes. Pulse using long bursts, stopping to check consistency and scraping down the bowl as needed.
- With the processor running, add the remaining 2 tablespoons of olive oil and process until you reach a fairly smooth paste. If you prefer a looser or creamier pesto, add additional oil a little at a time.
Notes
An 8-ounce jar of oil-packed sun-dried tomatoes typically contains about 24 tomatoes and ¼ cup oil; brands vary.
Refrigerate pesto up to a week. For longer storage, freeze in small containers or ice cube trays for several months—label and date.
If using dry sun-dried tomatoes, rehydrate in very hot water until soft, drain, and use 6–8 ounces (or tablespoons) of extra virgin olive oil to reach the correct texture.
For a no-nut version, use raw sunflower seeds. Walnuts, cashews, and almonds also work well.
Nutrition
Serving: 2 tablespoons
Calories: 117 kcal
Carbohydrates: 6 g • Protein: 3 g • Fat: 10 g
Please note the nutrition information is an estimate and may vary with ingredient brands and quantities used.