Sun-dried tomato pesto sauce (Pesto Rosso)
This pesto rosso (red pesto) sauce has the full-bodied flavor of sun-dried tomatoes and basil. Perfect as a pasta sauce or topping.
Ingredients
 | 1 cup of sun-dried tomatoes packed in oil |
 | 2 cloves of crushed garlic |
 | 9 cl (1/3 cup) of olive oil. Use extra-virgin olive oil for a smoother pesto, but regular olive oil will work as well. |
 | 1 big bouquets of basil leaves, torn into pieces |
 | (Optional) 1/2 teaspoon of red chilli or pepper flakes |
 | (Optional) 1 soupspoon of pine nuts – for a bit of crunch and flavor to replace the parmesan cheese. |
How to make this sun-dried tomato pesto
- Wash the basil and peel the garlic.
- Drain the sun-dried tomatoes, removing them from their oil.
- Crush the sun-dried tomatoes, basil, and garlic using a mortar and pestle until a purée forms (or blend in a food processor).
- Combine the crushed mixture with olive oil in a bowl and mix until smooth.
- Season with salt and pepper, and add pine nuts if using, whisking to incorporate.
- Set aside the pesto rosso until ready to serve.
The typical pesto sauce that we are used to seeing is usually green. With a strong flavor of crushed basil, it can be a bit strong.
For a sweeter and full-bodied sauce however, we have the pesto rosso, otherwise known as red pesto. Made with sun-dried tomatoes, it includes the juiciness of tomatoes that have turned tangy under the summer heat.
I prefer the sun-dried tomatoes that are packed in oil which give plenty of flavor, rather than the dry-packed ones, but you can use what you have.
Once all the ingredients are crushed together and blended, you have an incredibly rich and flavored sauce that goes with almost anything.
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Sun-dried Tomato Pesto rosso sauce
Equipment
Ingredients
- 1 cup of sun-dried tomatoes
- 1 big bouquet of basil leaves torn into pieces (1 cup)
- 2 cloves of crushed garlic
- 9 cl of olive oil (1/3 cup)
- pinch of salt and pepper
- 1/2 teaspoon of red pepper flakes (optional)
- 1 soupspoon of crushed pine nuts (optional)
Instructions
- Wash the basil and peel the garlic.
- Remove the sun-dried tomatoes from the oil that they were packed in.
- Crush the sun-dried tomatoes, basil and garlic in a mortar with a pestle until it turns into a purée. (Alternatively, put it into a blender.) `
- In a bowl, mix the crushed sun-dried tomatoes, basil, garlic, and olive oil until you make a smooth sauce.
- Add in the salt, pepper, and (optional) pine nuts, as you mix and whisk.
- Set aside once the pesto rosso sauce is smooth and serve when ready.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Pesto rosso sauce can serve as a topping or accompaniment for dishes like raviolis, gnocchis, baked chicken, or with a side of pork. You can also use it as a sauce in a wrap or on mini toasts for canapés.
How to store it?
Pesto rosso sauce can easily be bottled and kept in the refrigerator for at least a few days. Use virgin olive oil if you intend to freeze it and store the pesto sauce in an airtight glass jar.
Place it in small containers in the freezer as it will spoil if you try to unfreeze and refreeze it. In order to defrost, place in the fridge for about a day to let it defrost naturally.
