The red pesto is a delicious sauce that can be made at home in less than 5 minutes with just a few simple ingredients. In this recipe, we will use not only sun-dried tomatoes, which are the classic ingredient of red pesto, but also tomato sauce, which makes this sauce smooth and homogeneous, perfect for seasoning pasta and rice, and also great for spreading on crostini, bruschetta, flatbreads, pizzas, to fill sandwiches, or to accompany meat, fish, cheeses, salads.
The preparation is very simple: we combine all the ingredients in the blender and blend until we obtain a homogeneous sauce to use immediately, for example, to season pasta.
Aromatic and flavorful, this red pesto is convenient and economical to make because we use common ingredients that we always have available at home and that, when blended together, create a rich and tasty seasoning perfect when we have little time at our disposal! Try it, and it will win you over!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Red Pesto
- 1 cup tomato sauce
- 1.8 oz almonds
- 1.8 oz sun-dried tomatoes in oil
- 1.8 oz pecorino (grated)
- 1/2 clove garlic
- basil
- extra virgin olive oil
- salt
- pepper
Tools to Make Red Pesto
- 1 Blender
Steps to Make Red Pesto
To prepare the red pesto, first soak the whole almonds in room temperature water for a few hours.
Drain them and place them in the blender along with the tomato sauce, sun-dried tomatoes drained from the oil and cut into small pieces, pecorino, garlic, basil, salt, and olive oil.
Blend everything and add a little water if necessary to obtain a homogeneous sauce.
Our red pesto is ready in less than 5 minutes to be used.
Simo and Cicci Recommend
You can store red pesto in the fridge in a sterilized glass jar for two to three days. If you want to store it longer, a great alternative is to freeze it in small cups or ice cube trays.
You can substitute almonds with walnuts, pine nuts, or cashews.
If you do not like garlic, you can omit it.
If you prefer a completely vegan version, you can omit the grated pecorino or replace it with a vegan cheese such as the gondino made from chickpea flour.
For a version of red pesto without tomato sauce, use 3.5 oz of sun-dried tomatoes in oil.
