Most people associate the word ‘pesto’ with green basil sauce. However, pesto is an Italian word for anything that has been crushed. And Rosso is for red. Hence the name pesto rosso, or the red pesto/paste.
This recipe is quick, straightforward, and suitable for meal prepping (and perfect for tangy sauce lovers like me). All you need is good quality ingredients, a food processor, and ten minutes of your time.
The star ingredient is sundried tomatoes. Oil-packed sundried tomatoes are usually packed with big, bold flavors. Pine nuts, garlic, and nutritional yeast create a complex taste profile. Lemon zest and balsamic vinegar boost the tomatoes’ natural acidity. Chili flakes and fresh basil seasoning with a generous helping of olive oil bring this Italian pesto rosso together. The ingredients blend beautifully to create a delicious, ready-to-use paste.
Tips for getting the most out of this recipe
Use oil-packed sun-dried tomatoes
If possible, select a jar of olive oil-packed sun-dried tomatoes. This way, you can use the same oil in your recipe later. Since this oil has all the goodness of the rich tomato flavor, it makes for the perfect substitute for fresh olive oil.
Oil-packed sun-dried tomatoes are soft and succulent and can be easily incorporated into pesto rosso. For dry-packed sun-dried tomatoes, you may have to increase the amount of olive oil in the recipe to achieve the desired consistency.
Use good quality extra virgin olive oil
The two key ingredients to make or break this recipe are sun-dried tomatoes and olive oil. Use only good-quality olive oil, as its natural flavor will maximize the taste impact of the overall dish.
Pulse-crush the ingredients
If you have the time, patience, and apparatus, crush your pesto using a mortar and pestle. However, for quick and efficient pesto making, use a food processor to pulse-crush the ingredients. Adjust the speed and time of the grinder depending on your preference for a chunky or smooth texture.
Always use toasted pine nuts
Toasting pine nuts enhances their flavor and adds a crunchy texture to the pesto.
Substitutions and variations
Nuts
Pine nuts have a unique flavor, making them an integral part of the original, traditional pesto Genovese. However, if you don’t have pine nuts at home, you may substitute them with roasted almonds, hazelnuts, walnuts, cashews, or even peanuts.
Greens
The recipe contains basil. I don’t recommend swapping out basil because it will compromise the taste. But feel free to experiment with the flavors of fresh rosemary and thyme. They complement well with this preparation. Also, add some spinach, arugula, or parsley for an extra dose of greens.
Peppers
Intensify the flavors of pesto rosso by adding roasted red bell pepper to the sauce. Also, feel free to add some crushed black pepper or paprika for a bit of zing.
Acidity
This recipe uses balsamic vinegar to boost the inherent tang of sun-dried tomatoes. You may substitute it with half a lemon juice.
How to serve pesto rosso
With roasted vegetables
Roast a wedge of pumpkin or squash in the oven and serve it with a dollop of pesto rosso, fresh burrata, and some homemade focaccia.
On a Pizza
For a quick and yummy pizza, spread the base with this delicious pesto and load it with your go-to pizza toppings.
In pasta
Pasta is probably the most common application of pesto rosso. Cook pasta of your choice al dente , drain the liquid, and toss the hot pasta in this sauce. Garnish it with some olives, cherry tomatoes, and basil leaves, and serve hot. Or make a pasta salad, your choice!
In a wrap
Combine the pesto rosso with boiled chickpeas or tofu chunks. Wrap the mixture in a tortilla with salad, vegan mayonnaise, and fresh chopped veggies.
As a dip
Use the pesto as a dip for your fries, bread sticks, pickled vegetables, and multigrain crackers.
Eggplant Parmigiana
It is traditionally made with marinara sauce, fried eggplants, and mozzarella. But if you’re like me, you will make a healthier version with baked eggplants, low-fat vegan cheese, and pesto rosso.
Storage suggestions
For temporary storage, pack the pesto in an airtight container and store it in the refrigerator for up to a week.
For long-term storage, freeze this paste in ice cube trays. Once frozen, transfer the cubes into freeze-safe bags. Frozen pesto rosso can be stored in the freezer for up to six months. Thaw the cubes when required for further use.
FAQs
Can you make pesto rosso with fresh tomatoes?
The pesto may lack vibrancy and intensity if you use fresh ripe tomatoes. However, you can still give it a try. Cut the fresh or blanched tomatoes and drain them using a colander for this version. Follow the recipe as suggested. Ricotta pairs well with fresh tomatoes and will taste great in the pesto.
How is pesto Genovese different from pesto rosso?
Pesto Genovese (green pesto) is made with basil, olive oil, garlic, parmesan, pecorino, pine nuts, lemon juice, salt, and pepper. Its lush green color is due to basil leaves. In red pesto, basil is mostly replaced with sun-dried tomatoes. That’s the only differentiating ingredient between these two recipes.
Is this recipe dairy-free?
Store-bought pestos often contain cheese, like parmesan, for flavor and creaminess. I replaced it with healthy, vegan nutritional yeast. Thus, this recipe is dairy-free, vegan, and gluten-free.
Is pesto rosso good for your health?
This recipe is suitable for people on a low-carb diet because it is low in carbohydrates. Sun-dried tomatoes are also a great source of the antioxidant lycopene, vitamin C, and dietary fiber. Like any other condiment, an excess of this paste is counter-advised.
Can you make it nut-free?
Yes, you can replace the roasted pine nuts with sunflower seeds to make this pesto nut-free.
Pesto Rosso
Ingredients
- 1 cup sun-dried tomatoes in oil drained
- 1/3 cup toasted pine nuts
- 1/4 cup fresh basil
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 1 tbsp balsamic vinegar
- 2 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp red chili flakes
- 3/4 cup olive oil
Instructions
- In a food processor combine all the ingredients except the olive oil and process
- until chopped (you might need to scrape the sides of the food processor).
- With the machine running, slowly add the olive oil until well incorporated and a
- thick and smooth paste is formed.
- Transfer into a jar with a lid and keep in the refrigerator until ready to use, up
- to one week.
- You can use the pesto rosso on crostini or with pasta.
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