Pesto Rosso, Sun Dried Tomato Pesto

The red sauce you never knew you needed

Most people know of pesto as the green, Genoa, basil variety. But if you’re looking for something different, or just can’t get enough tomatoes, this sun dried tomato Pesto Rosso may be just for you.

Unlike the basil pesto, which is going to be mashed together, the sun dried tomatoes are going to be a bit tough to work into a paste because, well, they’re dry.

So, what we’ll do here is grab a blender, add the tomatoes and the liquid a blend to a tasty pesto.

If you’re feeling real lazy, sure, a quick spin around food processor with all the ingredients inside will get you a pesto too, but it will be hard to imitate the deeper flavor of the initial mash up.

Now a few points on ingredients before we get started.

Type of Nuts: This recipe uses toasted pine nuts, similar to the basil pesto linked above. Most use almonds for the red pesto, and if that is what you have on hand, go ahead. It is all about your taste, and we’re clearly in support of the pine nut camp here. Same measurements will apply.
Type of Tomato: Ideally sun dried tomatoes on their own go to work here. If the only type available is the packed in oil variety, that is fine. Just remember that you may want to use a little less additional olive oil, when blending it all together.
Other ingredients: Yes, there are a few other ingredients. Lemon, herbs, even the nut choice. While someone will undoubtedly bark that its not strictly “traditional”, unless you’re hosting an authentic 1750s themed dinner party, do what feels right.

What you’ll need

Makes 14-16 ounces

1/3 cup pine nuts or almonds
2 cloves garlic
1/4 cup basil
1 cup sun dried tomatoes
1/2 cup grated pecorino romano cheese
1 cup extra virgin olive oil
Juice of 1 lemon (optional)
1 tsp Italian Herb spice (optional)
Salt & Pepper to taste

Lets Do This

Place pine nuts in a pan over medium-low heat and toast until slightly brown and fragrant. Set aside to cool. If using almonds, blanch (dunk) in boiling water for a minute, let cool and remove skins.
In a mortar, place garlic cloves, sprinkle with salt and grind to a paste
Add pine nuts a handful at a time and grind into the garlic paste. Then repeat for the basil and cheese
In a blender or food processor, add sun dried tomatoes, olive oil, and paste from the mortar. Blend together to form your pesto
If using lemon and additional herbs, add to the pesto, mix through, and taste for salt and pepper
Store in a jar, covering the top of the pesto with a drizzle of oil. Will keep for a week