We've cracked the code for the most sumptuous, homemade vegan pesto Rosso that combines 9-ingredients for a bold, full-flavored sun-dried tomato pesto without added oil.
Toasted pine nuts, fresh basil, and rosemary plus our secret ingredient, miso paste, blended with dehydrated sun-dried tomatoes for an irresistible spread or pesto sauce that works on everything from toast, pizza, and pasta to sprucing up sauces and soups.
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⭐Why this recipe works
Look up! Is it a spread? A condiment? A dip? A sauce? It's all that and more.
Quick, make-ahead pesto can be a lifesaver for those times when you throw open the fridge and decry the thought of making a meal or even a snack. And then, there it is, that container of delightful, intense red pesto. Solved.
But here's another secret about this irresistible sun-dried tomato concoction – it's elegant. The kind of complex flavors that tantalize even the most dedicated foodie.
And the final secret to this recipe? It's healthier than jarred pesto and gluten-free. We purposely left out added oil to intensify the flavor, so you'll want to spread even more of the love.
You can roll out plates of pasta like a pro or make a pizza that doesn't require a jar of sauce with ingredients you don't want. To be fully transparent, we decided early on that pesto on toast or pita bread with a few greens and slices of red onions is a lunch fantastic.
I probably don't need to say it, but I will – we love this stuff!
📋 Key ingredients & notes
Sun-dried tomatoes – You can use any variety of sun-dried tomatoes. We recommend the dehydrated kind because they aren't swimming in oil. You can also find sun-dried tomatoes packed in water. If they come packed in oil, be sure to rinse them in warm water before using them.
Pine Nuts – Toasted pine nuts are a classic pesto ingredient, but if you don't like the flavor of pine nuts, you can substitute with walnuts or almonds.
Miso paste – Miso paste is our secret umami ingredient and one reason why this recipe doesn't call for parmesan (vegan or the 'real' stuff). Use mellow, white miso (Shiro). If you want soy-free, there are miso options made without soybeans.
Fresh basil – Fresh basil plays an essential flavor role. The moisture basil sheds as it breaks down during pureeing helps smooth out the pesto. If you don't have fresh basil, try adding 2 teaspoons of dry basil with 1 cup of spinach. I won't promise the same flavor, but it works in a pinch.
Fresh rosemary – You only need a few sprigs of fresh rosemary. If you decide you don't want to buy more than you need (and you aren't interested in rosemary chickpea pasta), then use dry. Start with 1 teaspoon of dry as the flavor is more intense than fresh. You can always taste and adjust it later.
🔪 Preparation tips
If you use dehydrated sun-dried tomatoes (our recommendation), soak them for about 15 minutes in boiling water. They'll blend smother when softened. If you have a super-powered food processor or blender, you may want to skip this step.
You don't need to toast the pine nuts, but the pesto is more flavorful if you do. Use a heavy-bottomed pan or skillet and tend them. They burn easily. Once they start to brown, promptly remove them from the heat and get them out of the pan as quickly as you can.
We like pine nuts a bit charred for more of a smoky flavor, but that may be too overpowering for some folks. And of course, there's always the option of not toasting them at all. Your pesto, your choice.
It's best to start your food processor or blender at a slow speed and then gradually increase for a creamier blend.
If you find that your pesto is too thick or doesn't smooth out enough, add more lemon juice or add a little water.
💭 Common Questions
Substitute walnuts with sunflower seeds or pumpkin seeds for nut-free flavor and crunch. You could also add 2 tablespoons of whole flax or chia seeds to add texture and nutrition.
If you decide to use black beans rather than lentils, be sure to soak the beans first. This ensures they will be fully cooked in the Instant Pot when the rice is done. Use about ¾ a cup of black beans as they will increase more than lentils when cooked.
Because the cooking time for white basmati is much shorter than for brown, it is not recommended when cooking it with lentils in the Instant Pot. White rice may get overcooked, causing the result to be mushy.
We purposely kept the primary ingredients simple for this foundational recipe. If you want to add extra ingredients, consider chopped onion or a few chipotle peppers. Add adobo sauce, soy sauce, or a few tablespoons of nutritional yeast for a more savory flavor. You can also freshen it up with a squeeze of lime juice.
Semi-dried tomatoes are a good option for sun-dried tomato pesto. If you use fresh tomatoes, it's best to use half the amount and add extra tomato paste. After blending, heat the pesto in a small saucepan for a few minutes to help the tomatoes reduce.
Red pesto has a base built on tomatoes (usually sun-dried). Green pesto uses fresh basil and/or other greens such as spinach or parsley. Individual recipes can vary for both types of pesto, but tomatoes are the distinguishing feature determining red or green pesto.
🍴 Serving and Storage Suggestions
Pesto Rosso is great added to cooked pasta. The best way the creamiest pesto pasta ever is to reserve a cup of pasta water and add it after mixing in the pesto. For more details, check out red pesto pasta.
How long does pesto Rosso last?
Store pesto in an airtight container in the refrigerator. This pesto keeps for about 5 days in the refrigerator. Give is a stir to blend the ingredients. If the pesto is too thick, add a little lemon juice or water to thin it out.
Can you freeze pesto?
Pesto can be frozen for up to 3 months. If you only have a little left, don't throw it out. Freeze it in a small bag and use it to season soups or as a base for pasta or pizza sauce.
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👩🏻🍳 Recipe
Sumptuous homemade vegan pesto Rosso combining 9 ingredients for a bold, full-flavored sun-dried tomato pesto without added oil.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Sauces
- Method: Blend
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 2 cups sun-dried tomatoes
- ½ cup toasted pine nuts
- 1 cup fresh basil leaves
- 2 tablespoons tomato paste
- 1 teaspoon miso paste
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1 - 2 teaspoons crushed red pepper
- 1 tablespoon fresh rosemary leaves (1-2 teaspoons dry rosemary)
Instructions
- Soak the sundried tomatoes. Place the sun-dried tomatoes in a small dish and cover them without about twice the amount of boiling water. Allow them to rehydrate for about 15 minutes.
- Toast the pine nuts. Add the pine nuts to a small skillet or frying pan. Toast the nuts over medium heat for 1-2 minutes, stirring constantly. Be sure to remove them from the pan quickly after toasting to prevent burning.
- Blend the pesto. Add the tomatoes, pine nuts, tomato paste, miso paste, basil, lemon juice, garlic, crushed red pepper, and rosemary to a food processor or blender. Start blending at a low speed and gradually increase as the ingredients break down. If the pesto is too thick, add more lemon juice or a few teaspoons of water.
- Taste and finish. Taste the pesto and adjust the spices as needed. Store any unused pesto in an airtight container in the refrigerator for up to 5 days.
Notes
- In place of pine nuts, use walnuts or almonds. You can also try hazelnuts.
- You can freeze unused pesto in an airtight container, freezer bag, or ice cube tray. Add these flavor bombs to your favorite soups, sauces, and stews.
Keywords: Pesto Rosso, Sun-dried tomato pesto, vegan pesto, plant-based, gluten-free, no added oil
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