Red Pesto Sauce (Sun-Dried Tomato)
Developed and tested by Robyn Conley Downs
on Apr 24, 2023 (last updated Apr 21, 2026) 
This red pesto sauce, or pesto rosso, is a Sicilian-inspired sauce made with sun-dried tomatoes, almonds, garlic, and parmesan. Everything goes into a food processor and pulses together in 5-minutes making it easy to keep a jar in the fridge for a sauce that works on pasta, chicken, fish, bread, or roasted vegetables all week!
Simple Red Pesto Sauce Recipe (Pesto Rosso)
This red pesto sauce is one of those recipes I keep coming back to because everything is a pantry staple! A jar of oil-packed sun-dried tomatoes, almonds, garlic, and parmesan are all you need, and as a bonus, the oil from the tomato jar goes into the sauce too, which is where most of the depth of flavor comes from.
The food processor does all the work here, and pulsing the tomatoes, almonds, garlic, and salt first until a coarse paste forms will help everything come together smoothly. Adding the oil slowly after that is what gives you a cohesive sauce rather than an oily mess. The parmesan goes in last and gets just a few pulses so it stays slightly textured rather than disappearing into the paste. I tested a fully smooth version and found the coarser texture holds up better as a sauce and as a dip.
One thing I adjusted after testing multiple batches is that the nut choice matters more than you might expect. I use almonds because they’re more affordable than pine nuts and give the sauce a slightly sweeter, milder base. Pine nuts work and taste more traditional, but cashews also work well and produce a creamier result. Sunflower seeds are the best nut-free swap if you need one, so feel free to use what you have and what you like.
And for a quick weeknight dinner, my red pesto pasta uses this exact sauce tossed with pasta and reserved pasta water and is ready in 20-minutes. Or for a quick protein pairing, my tuna pesto pasta can be made with this red pesto and comes together in the same amount of time. Yum!
Welcome to My Kitchen, Let’s Make Sun-Dried Tomato Red Pesto
Testing Notes for Pesto Rosso
- Sun dried tomatoes: I prefer tomatoes packed in olive oil, however you can use dried sun dried tomatoes that have been rehydrated.
- Almonds: You can use any nut you have on hand or prefer. I’ve tested it with pine nuts, cashews, or walnuts and all work. Use sunflower or pumpkin seeds for a nut-free version.
- Extra virgin olive oil: I highly recommend using extra virgin olive oil since the olive oil is a pronounced flavor in this recipe.
- Parmesan: Try to use freshly grated parmesan if you can.
- Herbs: I tested a variety of herbs and found that 1 cup of basil or ¼ cup of rosemary worked really well.
Follow my step-by-step video:
Red Pesto Sauce (Sun-Dried Tomato)
Ingredients
- 1 cup (about 1 [8.5 oz] jar) sun dried tomatoes in olive oil
- ½ cup sliced almonds
- 2 garlic cloves
- ¾ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ½ cup freshly grated parmesan cheese
Optional Add Ins
- ¼-1 cup fresh herbs such as basil, rosemary, or oregano
- ½ teaspoon red pepper flakes
Equipment
- Food Processor optional
- Blender optional
Instructions
- Add the sun dried tomatoes (along with the olive oil it’s packed with), almonds, garlic, and salt to a food processor.
- Pulse until a coarse paste forms.
- Continuing pulsing while slowly drizzling in the olive oil until the oil is incorporated.
- Add the parmesan cheese and pulse until just combined. Taste and adjust seasoning to taste.
- If adding fresh herbs and red pepper flakes, add in step one.
Notes
- Want to use this sauce to make pasta? Here’s my easy red pesto pasta recipe.
