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pesto rosso in a jar
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4.91 from 20 votes

Pesto Rosso (Sun-Dried Tomato Pesto)

A nice change from traditional green pesto, Pesto Rosso (red pesto) uses tomatoes along with heart healthy almonds.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dips, Salsas and Spreads
Cuisine: Italian
Servings: 24 (makes 1 ½ cups)
Calories: 86kcal


  • 1 cup sun-dried tomatoes in oil*
  • cup whole roasted almonds (unsalted), toasted*
  • 2 cloves garlic
  • ⅛-1/4 teaspoon red pepper flakes
  • ½ cup fresh basil
  • ¼ cup grated Parmigiano Reggiano or Grana Padano cheese
  • 1 teaspoon balsamic vinegar
  • ¾ cup extra virgin olive oil


  • Place all the ingredients in a food processor and process until the ingredients are finely chopped. If needed, stop and scrape down the sides of the bowl with a spatula.
  • Toss pesto rosso with pasta or serve on crostini. Try it in my Red Pesto (Pesto Rosso) Pasta with Eggplant.
  • Store pesto rosso in an airtight jar in the refrigerator for up to 1 week.


  • I tested this recipe using sun-dried tomatoes packed in oil.  If using dry-packed sun-dried tomatoes, you may need to use more olive oil to achieve the proper consistency.  
  • Toast the almonds in a toaster oven for a few minutes to intensify their flavor.


Serving: 1 tablespoon | Calories: 86kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg