Sun-Dried Tomato Pesto | Pesto Rosso
Sun-dried tomato pesto, or pesto rosso is just as delicious as it sounds. This homemade pesto is ready in 5 minutes. Perfect for pesto pastas, as a spread on sandwiches or in salads. This recipe is an absolute banger and should be made on repeat.
Sun-Dried Tomato Pesto | Pesto Rosso
Sun-Dried Tomato Pesto | Pesto Rosso
Sun-Dried Tomato Pesto | Pesto Rosso
Sun-dried tomato pesto is a good recipe to have up your sleeve (not literally). It’s so full of flavour, super versatile, and something you can make all year round. Stir it through a pasta, spread it on a sandwich, as a dip appetizer, on bruschetta, serve it with pan-seared chicken, you name it, it will probably taste good with sun-dried tomato pesto.
There’s something about making a homemade pesto, yes you can buy it at a store, but if you ever found yourself in a blind-tasting situation for pesto (could happen right?), you’ll undoubtedly pick the homemade version without much prompting. So it’s truly worth the effort.
What makes this homemade pesto recipe so good?
You didn’t ask, but I’m going to tell you. It’s the little things, toasted fennel seeds bring an aniseed note that compliments the concentrated tomato flavour so nicely. It adds a layer of flavour complexity you don’t expect (but do like). Roasted almonds instead of the classic pine nuts, a hint of smoked paprika and dried chilli/red pepper flakes, lemon zest to brighten it all up, and of course good quality olive oil.
Tips for making sun-dried tomato pesto
- Buy the sun-dried tomatoes in oil, not dried.
- Opt for good quality olive oil.
- Depending on what you're doing with your pesto, you may want to add a little more olive oil. I'd just suggest add a little at a time.
What is the difference between sun-dried and semi-dried tomatoes?
The difference is the moisture content. Semi dried are more plump and fleshy because they have more moisture in them (40-60%) than the sun-dried (80-90%). I have used both semi-dried in this recipe, but you can also use sun-dried tomatoes, so pick whichever you prefer.
More pesto recipes
Store in the coldest part of your fridge (not in the door) for 5–7 days in an airtight container, adding a layer of olive oil on the top to reduce oxidation. Or freeze for 3-6 months.
Ingredients and substitutions
How to make it - step by step!
Toast the fennel seeds in a dry pan on medium heat for 30 seconds.
Add all the pesto ingredients except for the olive oil in a nutribullet or food processor, blitz to combine.
If using a nutribullet, add the olive oil and in short bursts, pulse until the mixture is just combined. For a food processor, while the processor is running, slowly add in the olive oil and blitz until you get your desired consistency. Scrape down the sides or add a little more oil if needed.
Toast the fennel seeds in a dry pan on medium heat for 30 seconds.
Add all the pesto ingredients except for the olive oil in a nutribullet or food processor, blitz to combine.
If using a nutribullet, add the olive oil and in short bursts, pulse until the mixture is just combined. For a food processor, while the processor is running, slowly add in the olive oil and blitz until you get your desired consistency. Scrape down the sides or add a little more oil if needed.
Watch the how to video
Watch the how to video
Sun-Dried Tomato Pesto | Pesto Rosso
- 1 tsp fennel seeds
- 130g (¾ metric cup) sun dried or semi-dried tomatoes in oil (drained & sliced)
- 70g (½ metric cup) toasted almonds
- 1 clove garlic
- 50g (½ metric cup) grated parmesan cheese
- 1/2 lemon zest
- 1/2 tsp smoked paprika
- 1/4 tsp chilli / red pepper flakes (or to taste)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
- Toast the fennel seeds in a dry pan on medium heat for 30 seconds.
- Add all the pesto ingredients except for the olive oil in a nutribullet or food processor, blitz to combine.
- If using a nutribullet, add the olive oil and in short bursts, pulse until the mixture is just combined. For a food processor, while the processor is running, slowly add in the olive oil and blitz until you get your desired consistency. Scrape down the sides or add a little more oil if needed.