Sun Dried Tomato Pesto Recipe

This Sun Dried Tomato Pesto Recipe is made with homemade or store bought marinara, sun-dried tomatoes, pesto, and heavy cream.

This sauce is absolutely delicious if you love pesto. I have seen many different recipes on Tiktok making a tomato based pesto sauce using homemade pesto, but I wanted to make a homemade sauce using store bought ingredients. Pine nuts can be really expensive, and weirdly enough, store bought pesto is cheaper than buying a whole bag of pine nuts. For the pasta, you can use any bite-sized pasta like penne or rigatoni.

If you like this recipe, try my HOMEMADE ARRABIATTA SAUCE!

Jump to:

• What is Pesto Rosso?
• Dry-Packed vs. Oil Packed Sun-Dried Tomatoes
• Ingredients
• How to make Sun Dried Tomato Pesto Recipe
• Substitutions
• Sun Dried Tomato Pesto Recipe Variations
• Equipment
• How to store Sun Dried Tomato Pesto
• Sun Dried Tomato Pesto Recipe Top tips
• Sun Dried Tomato Pesto Recipe
• Food safety

What is Pesto Rosso?

Pesto Rosso is a type of Italian sauce made from sun-dried tomatoes, garlic, nuts, cheese, and olive oil. It is sometimes referred to as "red pesto" due to its color, which comes from the sun-dried tomatoes used in its preparation.

Like traditional pesto sauce, Pesto Rosso can be used as a spread, a topping, or a sauce for pasta. It has a rich, savory flavor that is slightly sweet and tangy due to the sun-dried tomatoes. It's a versatile sauce that can be used in a variety of dishes, from appetizers to main courses.

Dry-Packed vs. Oil Packed Sun-Dried Tomatoes

Both dry-packed and oil-packed sun-dried tomatoes can be used for making a sauce such as Pesto Rosso, but there are some differences to consider.

Dry-packed sun-dried tomatoes are simply dried without any oil or liquid added. They are usually sold in bags or in bulk, and need to be rehydrated before use. To do this, simply soak the tomatoes in hot water or stock for about 30 minutes until they are plump and soft. Dry-packed sun-dried tomatoes are a good choice if you want to control the amount of oil in your sauce, or if you prefer a firmer texture. They also tend to have a more concentrated flavor, as the drying process intensifies the tomato flavor.

Oil-packed sun-dried tomatoes are packed in oil, either alone or with herbs and spices. They are ready to use straight out of the jar, and have a soft, tender texture. The oil adds richness and flavor to the tomatoes, and can be used as a part of the sauce. However, the excess oil in the jar may need to be drained before using the tomatoes in a recipe. Oil-packed sun-dried tomatoes are a good choice if you want to save time and effort, or if you prefer a softer texture and a more mellow tomato flavor.

Ingredients

• Olive oil
• Garlic
• Marinara
• Sun-dried Tomatoes
• Pesto
• Heavy cream
• Pasta
• Parmesan cheese
• Basil

See recipe card for Pesto Rosso with Ravioli quantities.

How to make Sun Dried Tomato Pesto Recipe

Cook your desired pasta in salted water and reserve pasta water.

Hint: Use the pasta water to thin out the sauce.

Substitutions

Marinara: You can use homemade marinara or store bought, I love using Rao’s sauce.

Pesto: You can use homemade pesto or store bought. 

Sun-dried tomatoes: I have used dried sun-dried tomatoes before, but the sun-dried tomatoes in a jar is where the flavor is at! They both will work though.

Heavy Cream: If you want to use a lighter cream, you can use milk or half and half.

Parmesan cheese: The cheese must be thinly grated so it can blend well in the sauce.

Basil: I love garnishing with fresh basil at the end of the recipe to give it a nice kick.

Sun Dried Tomato Pesto Recipe Variations

There are many ways to customize sun-dried tomato pesto to suit your taste preferences or dietary needs. Here are some recipe variations to try:

1. Vegan sun-dried tomato pesto: Use vegan pesto and coconut cream instead of heavy cream to make this pesto vegan. Omit adding extra cheese on top. Nutritional yeast adds a cheesy flavor to the pesto, and is a good source of B vitamins.
2. Walnut sun-dried tomato pesto: Use walnuts instead of pine nuts for a twist on traditional pesto. Walnuts are a good source of omega-3 fatty acids and add a nutty flavor to the pesto.
3. Spicy sun-dried tomato pesto: Add red pepper flakes or chili powder to the pesto for a spicy kick. This is a great option if you like a little heat in your food.
4. Herb sun-dried tomato pesto: Add fresh herbs such as basil, parsley, or cilantro to the pesto for extra flavor. The herbs also add a bright green color to the pesto, making it more visually appealing.
5. Avocado sun-dried tomato pesto: Add avocado to the pesto for a creamy, rich texture. This variation is a good source of healthy fats and is perfect for avocado lovers.
6. Gluten-free sun-dried tomato pesto: Use gluten-free pasta and make sure all other ingredients are gluten-free to make this pesto recipe suitable for those with gluten intolerance or celiac disease.

Check out this White Bolognese Recipe.

Equipment

To make Sun Dried Tomato Pesto Pasta, you will need the following equipment:

• Food processor or blender: You will need a food processor or blender to blend the pesto ingredients together into a smooth sauce.
• Large pot: You will need a large pot to cook the pasta in. Make sure the pot is large enough to hold the pasta and enough water to cook it.
• Colander: You will need a colander to drain the cooked pasta.
• Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients for the pesto and pasta.
• Cutting board and knife: You will need a cutting board and knife to chop the garlic and herbs for the pesto.
• Saucepan: You will need a small saucepan to heat the pesto before mixing it with the cooked pasta.
• Serving dish: You will need a large serving dish to mix the pesto and pasta together before serving.
• Optional: Cheese grater or Microplane if you plan to top the pasta with Parmesan or other grated cheese.

How to store Sun Dried Tomato Pesto

Sun-dried tomato pesto can be stored in the refrigerator or freezer. Here are the steps to store it properly:

1. Refrigerator storage: If you plan to use the pesto within a few days, store it in an airtight container in the refrigerator. Make sure the pesto is covered with a layer of olive oil to prevent it from drying out. Stored this way, the pesto should last for up to 5-7 days.
2. Freezer storage: If you want to store the pesto for a longer time, you can freeze it. Place the pesto in an airtight container or a freezer bag, making sure to squeeze out any excess air. Freeze the pesto for up to 3-4 months. Before freezing, you may want to divide the pesto into smaller portions for easier use later on.
3. Thawing frozen pesto: To thaw the frozen pesto, remove it from the freezer and let it thaw in the refrigerator overnight. If you need to thaw it quickly, you can put the container in a bowl of warm water, stirring occasionally until it is thawed.

Note that when you thaw pesto, the oil may separate from the solids. Simply give the pesto a good stir before using it to reincorporate the oil.

Sun Dried Tomato Pesto Recipe Top tips

• Use good quality sun-dried tomatoes: Sun-dried tomatoes are the star ingredient in this recipe, so it's important to use good quality ones. Look for tomatoes that are plump, meaty and have a deep red color. If possible, choose oil-packed sun-dried tomatoes, as they tend to be more flavorful.
• Adjust the consistency: The consistency of the pesto can vary depending on personal preference. If you prefer a thinner sauce, add more olive oil or pasta water.
• Season to taste: Taste the pesto before mixing it with the pasta and adjust the seasoning as needed. Add more salt, pepper or red pepper flakes to suit your taste.
• Don't overcook the pasta: Cook the pasta until it's al dente, meaning it still has a slight bite to it. Overcooked pasta can become mushy and clump together, making it difficult to mix with the pesto.
• Mix the pasta and pesto together: Once the pasta is cooked, reserve some of the pasta water and drain the rest. Then mix the pesto and pasta together in a large bowl, adding a little bit of pasta water at a time until the desired consistency is reached.
• Garnish and serve: Top the pasta with some freshly grated Parmesan cheese and chopped basil or parsley for a pop of color and added flavor.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.