Sun-dried tomato sauce-pesto rosso recipe
This pesto rosso recipe is your gateway to Mediterranean culinary magic.
With just a few simple ingredients, you’ll create a versatile sauce that’s as delicious as it is easy to make.
Whether for a cozy dinner or a festive gathering, this sun-dried tomato spread will leave everyone craving more.
Enjoy your homemade masterpiece—simple, natural, and unforgettable!

Easy Homemade Pesto Rosso spread Recipe
Elevate your culinary creations with this tantalizing sun-dried tomato sauce, also known as sun-dried tomato spread or pesto rosso recipe.
This homemade blend of rich, sun-kissed flavors will transport your taste buds straight to the Mediterranean coast.
Crafted from dried tomatoes, Parmesan, pine nuts, and olive oil, this pesto rosso is an irresistible combination of creamy, nutty, and savory notes.
It’s perfect for pasta, toast, appetizers, or as a secret ingredient to take your recipes to the next level.
Why You’ll Love This Recipe
This Italian-inspired sauce is a flavor-packed revelation.
Whether spread on warm bread for an appetizer, stirred into al dente pasta, or added to a sandwich, every bite delivers pure gourmet pleasure.
Unlike store-bought versions, this homemade pesto rosso bursts with freshness and authenticity.

Ingredients for a Perfect Pesto Rosso
– 100 g sun-dried tomatoes : Opt for oil-packed tomatoes for a luscious, sweet flavor and a velvety texture. These are the heart and soul of the recipe.
– 30 g pine nuts : Toasted to golden perfection, these add a rich, nutty crunch and balance the intensity of the tomatoes.
– 3 cloves of garlic : Garlic provides a zesty kick. Adjust the amount to suit your palate.
– 50 ml extra virgin olive oil (or more) : This liquid gold binds the ingredients, adding a fruity richness that’s quintessentially Mediterranean.

How to Make Pesto Rosso at Home
1. Toast the Pine Nuts
- Heat a dry skillet over medium heat.
- Stir the pine nuts frequently to prevent burning.
- Once golden, remove them immediately to cool.
2. Prepare the Sun-Dried Tomatoes
- Drain excess oil from the tomatoes, keeping some for added flavor.
- Use scissors to cut them into smaller pieces, ensuring smoother blending.
3. Prep the Garlic
- Slice the garlic cloves in half and remove the central green germ for a milder, less bitter flavor.
4. Blend the Ingredients
- In a blender or food processor, combine the sun-dried tomatoes, toasted pine nuts, and garlic.
- Pulse to break everything down into a coarse mixture.
5. Gradually Add Olive Oil
- While blending, drizzle in the olive oil slowly.
- Pause to scrape down the sides and adjust consistency to your liking, whether creamy or slightly chunky.
6. Store Your Pesto Rosso
- Transfer to a sterilized jar and top with a thin layer of olive oil to preserve freshness.
- Refrigerate and enjoy within 5–7 days.

Tips for Storing Pesto Rosso
- Airtight Storage: Use a sterilized jar to keep the sauce fresh.
- Oil Layer: Always top with a layer of olive oil to protect against air.
- Freeze for Later: Divide the pesto into ice cube trays, freeze, and store cubes in a freezer bag for up to 3 months. Thaw only what you need.
Delicious Ways to Enjoy Pesto Rosso
- Toss it with freshly cooked pasta for a quick, satisfying meal.
- Spread it on crusty bread or crackers for an effortless appetizer.
- Use it as a base for pizza or a flavorful addition to sandwiches and wraps.
- Mix it into salads or grain bowls for a bold Mediterranean twist.

Other appetizers and side-dishes
- Creamy and smooth hummus recipe
- Homemade Lebanese falafel
- Potato and egg salad
- Avocado Mousse and Smoked Salmon Festive Starter
- Gingerbread toasts with foie gras appetiser

Sun-dried tomato pesto spread
Ingredients
- 100 g sun-dried tomatoes
- 30 g pine nuts
- 3 cloves of garlic
- 50 ml extra virgin olive oil or more
Instructions
- Heat a dry skillet over medium heat.
- Stir the pine nuts frequently to prevent burning.
- Once golden, remove them immediately to cool.
- Drain excess oil from the tomatoes, keeping some for added flavor.
- Use scissors to cut them into smaller pieces, ensuring smoother blending.
- Slice the garlic cloves in half and remove the central green germ for a milder, less bitter flavor.
- In a blender or food processor, combine the sun-dried tomatoes, toasted pine nuts, and garlic.
- Pulse to break everything down into a coarse mixture.
- While blending, drizzle in the olive oil slowly.
- Pause to scrape down the sides and adjust consistency to your liking, whether creamy or slightly chunky.