My Pesto Rosso Pasta is a simple yet flavorful dish made with just 4 ingredients, and it’s completely vegan. This pesto blends Sicilian sun-dried tomatoes, oil, almonds, and garlic, with an optional touch of basil and it’s inspired by my annual trips to Sicily, where I always bring back fresh tomatoes and sun-dried tomatoes to eat them for monthssss.
So while we could call it Pesto alla Siciliana, Pesto alla Trapanese might be an even better fit, though this recipe has its own unique twist. Such a simple recipe, but super delicious (honestly? One of my favorite pasta dishes ever)
Why You Will Love This Pesto Rosso Recipe
You’ll love this red pesto sauce recipe because it’s easy to make but full of bold, rich flavors.
The mix of sun-dried tomatoes, almonds, and garlic creates a deep, savory taste that feels like a gourmet treat without the effort. Plus, it’s vegan and made with just a few simple ingredients, that makes it both healthy and accessible.
Whether you’re cooking for yourself or trying to impress guests, this Pesto Rosso Pasta is sure to become a favorite. With its rich, nutty, and savory flavor, quite frankly it’s hard to resist. The sauce coats the pasta perfectly! Simple, satisfying, and sure to be a hit! If you have guests, I highly recommend making this rich pesto to impress them (and see suggested toppings below).
Ingredients For An Extra Flavorful Pesto Rosso
It’s starting to bother me that I can’t share a plate of whatever I post on the blog with you. Honestly, I wish I could hand you a forkful of this homemade pesto rosso pasta. Just look at it! Close your eyes, can you almost taste the flavor? Say YES please!
You might think this red pesto is similar to traditional basil pesto alla Genovese, but it’s completely different. It has no basil at all (though you can add some fresh basil leaves or dried basil). Instead, it’s made with just four basic ingredients:
- Sicilian sundried tomatoes: for a rich tomato flavor make sure you use those dry-packed tomatoes. You will need to reconstitute them (there's a paragraph below on how to do that, my father in law taught me). Alternatively you can use oil-packed sun-dried tomatoes, and if you do that drain the tomatoes from the oil before adding them. Not essential that they are from Sicily but in case you travel there, make sure you buy some.
- Cold-pressed extra virgin olive oil: since the recipe only has a handful of ingredients, literally four, please choose the BEST extra virgin olive oil you can find.
- Fresh Garlic: I use a small garlic clove but you can use more if you want (I know the italian one is stronger). Just prepare the pesto rosso, then taste it and adjust.
- Almonds: in place of pine nuts (which are expensive) here we're using almonds. I use toasted almonds for that extra touch (highly recommend!). Alternatively you can use walnuts or even cashews.
- Optional: fresh basil leaves and parmesan cheese (I am not a fan).
- To elevate your pesto rosso: add a tiiiny bit of tomato paste for a rich umami flavor.
That’s it! So, how can something so simple taste so amazing? The secret is in the quality of the ingredients.
I’m lucky to have in-laws who send me fantastic products from Southern Italy. If you don’t have that advantage, look for certified Italian products at your local stores. Or just choose the best anyway. Or better yet, book a flight and come visit me! You definitely won’t leave empty-handed. (Just kidding… or maybe not!)
How To Prepare Pesto Rosso Pasta:
This pesto isn’t quite a “throw everything into the food processor” recipe, though it’s close. You’ll need to reconstitute the tomatoes (see below) because they’re too salty to use right away.
In the next paragraph, I’ll answer some common questions about this process. Don’t worry, despite soaking, the tomatoes will retain their intensity and add amazing flavor to your pasta. My father-in-law showed me the proper way to prepare them.
So, here’s how to make the sun-dried tomato pesto:
- Soak the Tomatoes: Rinse then soak sun-dried tomatoes in warm water for at least 1 hour (or 30 minutes if you’re short on time, but be sure to rinse them very well). For best results, soak them overnight. Drain thoroughly before use and rinse.
- Dry the Tomatoes: If making a batch of sauce, ensure the tomatoes are well-dried. Preheat your oven to 200°F (90°C). Spread the tomatoes on a baking sheet and let them dry out in the oven for a few hours.
- Prepare the Pesto: In a food processor, combine the sun-dried tomatoes, toasted almonds, garlic, and a splash of olive oil. Blend until smooth or leave it coarser, depending on your texture preference. For extra flavor, you can mix in some fresh basil.
- Cook the Pasta: Boil your pasta according to the package instructions until al dente. Drain, reserving a little pasta water.
- Mix the Pasta and Pesto: In the same pot, toss the cooked pasta with the pesto (add it gradually, you may have leftovers), adding a bit of reserved pasta water to reach your desired consistency.
- Serve and Enjoy: Serve the pasta immediately, garnished with extra almonds or fresh basil if you like. Enjoy your delicious, homemade Pesto Rosso Pasta!
Tips On How To Prepare Sun-Dried Tomatoes For The Pesto Rosso
As mentioned above, to prepare the sun-dried tomatoes for the pesto, you'll need to rinse, soak, and rinse them again, then let them dry. I used to skip the rinsing step and found the pesto too salty.
My father-in-law showed me the correct method, and it was a game-changer. This process ensures a perfect balance of sweetness and saltiness in the pesto, giving you a deliciously umami-rich pasta sauce.
If you're using the pesto rosso immediately, drying the tomatoes isn’t necessary. However, if you’re making a batch to store, be sure to dry them.
FAQS
How Long Does Sun-Dried Tomato Pesto Last?
If you’ve properly dried the sun-dried tomatoes, the pesto can last up to a week in the fridge when stored in oil. Keep it in an airtight container to maintain freshness. The oil helps preserve the pesto and prevents it from drying out, so be sure there’s a layer of olive oil on top to keep it well-preserved.
However, I personally find that making the pesto fresh and using it immediately is best. It’s quick and easy to prepare, and you get to enjoy the vibrant, full flavors at their peak. Freshly made pesto also tends to have a brighter taste and a better texture.
Toppings
My red pesto pasta recipe is so simple you can enjoy it as is, though I love it with fresh basil or other fresh herbs.
For an extra touch, consider topping it with toasted pine nuts or almonds, a drizzle of high-quality extra virgin olive oil, a sprinkle of chili flakes, or a bit of Parmigiano Reggiano (though I’m not a fan). Burrata cheese or stracciatella also make excellent additions for a creamy finish, and it would balance the flavor even more.
Pesto Rosso Serving Suggestions
Pesto Rosso is such a versatile sauce! It pairs beautifully with pasta, but you can also use it as a spread on sandwiches, a dip for crusty bread, or a sauce for grilled vegetables. It even works well as a topping for pizza. These are my favorite ways to use it, but the absolute favorite is actually toasted bread + cream cheese + pesto rosso.
Now that you have a few ideas on how to use it, go make it and let me know!
WHAT TO USE TO MAKE THE PESTO:
To make this pesto with sundried tomatoes I've used my favorite food processor with the smallest beaker: CLICK HERE.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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PESTO ROSSO PASTA (VEGAN)
Ingredients
- 60 gr Sun-dried tomatoes
- 30 gr Extra virgin olive oil
- 15/20 gr Toasted Almonds
- a small clove Garlic - (or more)
Instructions
- Read the post to know how to get your tomatoes "pesto-ready".
- Using a small food processor (I've used the one I recommended above), roughly blend tomatoes, garlic, almonds and oil until you obtain a "meal".
- Put your pesto into a jar and store it in the fridge for a few days if not using immediately.
- When you want to use it: put pesto into a pan, add some water used to cook the pasta, then cooked pasta and toss.
Nutrition
Do you love carbs? Then try my pizza! You won't regret!
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