Easy Homemade Red Pesto (Pesto Rosso)
A vibrant and savory twist on classic pesto, this Pesto Rosso features sun-dried tomatoes and toasted pine nuts for a rich, Mediterranean flavor. It is incredibly versatile, perfect for tossing with pasta, spreading on crusty bread, or using as a flavorful dip.
Servings4 Portions
Prep Time10 Mins
Cook Time5 Mins
Difficulty
Easy
Ingredients
4
- semi-soft sundried tomatoes200 g
- extra-virgin olive oil125 ml
- pine nuts50 g
- Parmesan cheese, grated25 g
- large garlic clove1 piece
- lemon juice1 piece
- sea salt0.5 tsp
Step-by-Step Instructions
01
Place the pine nuts in a dry frying pan over medium heat. Toast them for 2-3 minutes, shaking the pan or stirring frequently, until they are golden brown and fragrant. Remove from the heat immediately to prevent burning and set aside to cool slightly.
02
In a blender or food processor, combine the toasted pine nuts, drained sun-dried tomatoes, grated Parmesan, crushed garlic, lemon juice, and 1/2 tsp of sea salt.
03
Pour in the extra-virgin olive oil and pulse the mixture until the sauce is mostly smooth but still retains a bit of rustic texture.
04
If the pesto is too thick, add 2-3 tbsp of cold water and blitz briefly to reach your preferred consistency. Taste and adjust the seasoning with more salt or lemon juice if needed.
05
Serve immediately or transfer to a clean glass jar. To store, pour a thin layer of olive oil over the top to keep it fresh; it will last in the refrigerator for up to one week.
Chef's Tips
For a vegan version, replace the Parmesan with 2 tablespoons of nutritional yeast. If you don't have pine nuts, toasted walnuts or slivered almonds make excellent substitutes. Always use high-quality extra-virgin olive oil for the best flavor profile.
