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The pesto rosso is in front and the olive oil is behind

Pesto Rosso {Sun-Dried Tomato Pesto}

Sun dried tomatoes, extra virgin olive oil, and almonds are blended together to make this simple, rich, Pesto Rosso also known as sun dried tomato pesto. Serve this pesto on your favorite pasta, on top of grilled chicken, or slathered on a thick piece of sourdough bread!
5 from 7 votes
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Course: Appetizer
Cuisine: Italian
Keyword: Pesto Rosso, Pesto Rosso Recipe, Sun Dried Tomato Pesto
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 12 Servings
Calories: 175kcal


  • 7 oz Sun Dried Tomatoes Packed in oil
  • 1 cup Basil Fresh
  • ½ cup Almonds Roasted, Unsalted
  • 2 Garlic Cloves
  • 1 teaspoon Balsamic Vinegar
  • ½ cup Extra Virgin Olive Oil Plus more if necessary
  • ½ cup Parmesan


  • Remove the basil leaves from the stems.
  • Add the sun-dried tomatoes and their oil to the food processor.
  • Add the remaining ingredients to the food processor.
  • Turn the food processor on for 1-2 minutes until your desired consistency is reached. If the pesto is too chunky, add more olive oil, ¼ cup at a time.


Serving: 1tablespoon | Calories: 175kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg