Sundried Tomato Pesto
Pesto rosso is the Sicilian version of pesto, made with sundried tomatoes rather than fresh basil. The preserved tomatoes suited the drier southern climate where fresh basil wasn’t always available, and the result is a pesto with a deeper, more concentrated flavour than the green version. I use smoked almonds where you’d normally use pine nuts, which adds a subtle smokiness that works well with the sweetness of the tomatoes.
I made this originally to go on the porchetta ciabatta sandwich, but it’s a useful thing to have in the fridge. Spread on bruschetta, tossed through pasta, spooned over grilled chicken or lamb, used as a dip with bread. Makes 350ml from a single 270g jar of sundried tomatoes, which is enough to fill a decent-sized jar and last a couple of weeks.
Ingredient Notes
Sundried tomatoes in oil:
The oil in the jar is part of the recipe, so don’t drain the tomatoes before adding them to the food processor. That tomato-infused oil goes straight into the pesto and contributes to both the flavour and the texture. A 270g jar is typically around 150-160g of drained tomatoes with the rest being oil. If your jar has a different weight, just use the whole thing and adjust the added olive oil at the end to get the consistency you want.
Smoked almonds:
Smoked almonds replace the pine nuts you’d use in a traditional pesto. They add body and a subtle smokiness that pairs well with the concentrated sweetness of the sundried tomatoes. You’ll find them at most major supermarkets, usually near the nut section. If you can’t find smoked almonds, plain roasted almonds work fine and give a more neutral result. Toasted pine nuts are the most traditional substitute if you want to go that way.
Red wine vinegar:
A tablespoon of red wine vinegar adds acidity that cuts through the richness of the oil and the natural sweetness of the tomatoes. Without it the pesto can taste a little flat and one-dimensional. White wine vinegar or a small squeeze of lemon juice can substitute if needed. Don’t skip the acid component entirely.
Ingredients
- 270g jar sundried tomatoes, in oil
- 120g (¾ cup) smoked almonds
- 3 cloves garlic
- ½ tsp dried oregano
- large pinch chilli flakes
- 40g (½ cup) grated parmesan cheese
- 1 tbsp red wine vinegar
- 60-80ml (¼ - ⅓ cup) olive oil
- sea salt, to taste
Equipment
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Chopping board
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Chef’s knife
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Food processor
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Spatula
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Measuring jug
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Sterilised jar (350ml)
Directions
Notes
Chef Tips
Use the oil from the jar first
When you add the sundried tomatoes to the food processor, pour all the oil from the jar in with them. That oil has been sitting with the tomatoes and is full of concentrated flavour. It forms the base of the pesto before you add any extra olive oil. Once the tomatoes and other ingredients are blended, add the extra olive oil gradually with the motor running until you reach the consistency you want. You may not need the full 80ml.
Taste before you season
Sundried tomatoes vary quite a bit in saltiness between brands, and the parmesan adds salt too. Before you add any sea salt at the end, taste the pesto and assess where it sits. You might need very little or none at all. The red wine vinegar also affects the balance, so add that first and let the processor run for a few seconds before tasting and adjusting salt.
Storage
Transfer to a sterilised jar and refrigerate for up to 2 weeks. After each use, smooth the surface of the pesto flat and pour a thin layer of olive oil on top before sealing the jar. This creates a barrier that prevents the surface from oxidising and drying out between uses. If you won't get through it in 2 weeks, it freezes well in small portions.
FAQs
Can I use pine nuts instead of almonds?
Can I freeze it?
Do I need to sterilise the jar?
Nutrition
Nutrition
- Serving Size
- 100 ml
- Calories
- per serving
- 525
- Carbs
- 12.1 grams
- Protein
- 13.6 grams
- Fat
- 47.8 grams
- Saturated Fat
- 9 grams
- Fiber
- 4 grams
- Sugar
- 5.5 grams
- Sodium
- 650 milligrams
- Cholesterol
- 14 milligrams
- Potassium
- 330 milligrams
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