This easy vegan pesto rosso recipe combines 9 simple ingredients for a bold, full-flavored sun-dried tomato pesto without added oil. Grab your food processor or blender because this no-cook red pesto sauce is perfect for warm summer days or comforting red pesto rosso pasta.
This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!
Table of Contents
Why You'll Love This Recipe
- Rather than the extra steps of whipping up a batch of vegan parmesan cheese, the savory flavor of this easy recipe is created from a blend of sun-dried tomatoes, tomato paste, and my favorite secret ingredient - miso paste. A little tang from lemon juice, and you are set for pesto extraordinaire.
- A quick, make-ahead recipe like this can be a lifesaver when you throw open the fridge and decry the thought of making dinner or even a snack. And then there is that delightful, intense red pesto container. Solved.
- But here’s another secret about this irresistible sun-dried tomato concoction – it’s elegant. The kind of complex flavors that will tantalize the most dedicated foodie.
- And the final secret to this recipe? It’s healthier than jarred pesto and gluten-free. We purposely omitted added oil to intensify the flavor, so you’ll want to spread even more of the love.
Key Ingredients, Notes, and Substitutions
Sun-dried tomatoes. I like using dehydrated or water-packed sun-dried tomatoes when I don't have time or a stash of homemade oven-dried tomatoes at hand. Oil-packed sun-dried tomatoes are much higher in fat. If you use them, rinse them in warm water before using them.
Pine nuts. Toasted pine nuts are a classic basil pesto ingredient, but if you don’t like the flavor of pine nuts, you can substitute them with walnuts. If you use harder nuts like almonds or sunflower seeds, grind them first.
Miso paste. I used mellow, white miso (Shiro), but there are several options, including soy-free miso paste.
Fresh basil. Fresh basil adds a fresh citrusy-earthy flavor, plus the moisture it sheds as it breaks down during pureeing helps to smooth out the pesto. If you don’t have fresh basil, add 2 teaspoons of dry basil with 1 cup of spinach. I won’t promise it’s the same flavor, but it works in a pinch.
Fresh rosemary. If you can, use fresh rosemary. The flavor and aroma is herby and special. You only need a few sprigs of fresh rosemary. It's perfect for flavoring vegan pasta dishes like rosemary chickpea pasta if you have leftovers. For using dry rosemary, start with 1 teaspoon because the flavor is more intense than fresh. You can always taste and adjust it later.
Garlic cloves. Fresh garlic adds a sharp flavor and is highly recommended. I find it easiest to peel, then cut cloves in half or quarters for easier blending.
Red pepper flakes. Adjust the spiciness to taste. Substitute with a pinch of cayenne pepper, crushed red chili, or ground black pepper.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
This is a great recipe for experimenting with different nuts or seeds. For example, toasted pepitas (pumpkin seeds) or sneak in a tablespoon of flax or chia seeds for a nutritional hit.
Roasted red peppers add sweetness, moisture, and mellow the intense tomato flavor of pesto rosso.
A tablespoon or two of nutritional yeast or a nutritional yeast substitution is a great option for a cheesy vegan flavor.
In addition to basil, adding a little chopped parsley, chives, or other fresh herbs can create different flavors.
Turn this into arugula pesto by adding a cup of rocket (arugula) with the main ingredients.
Accentuate the rich flavor with a splash of Balsamic vinegar. It's a little trick I use for easy vegan arrabbiata sauce, and it's great for red pesto too.
Step-by-Step Instructions
Step 1: Add boiling water to a dish of dehydrated sun-dried tomatoes (if using). Soak for 15 minutes.
Step 2: Toast the pine nuts over medium heat in a dry skillet. Toss the nuts constantly for 1-2 minutes until they begin to brown. Remove them from the heat so they stop cooking. This prevents them from browning.
Step 3: Drain the tomatoes. Place them and the rest of the ingredients in a food processor or blender.
Step 4: Blend until smooth.
Pro Tips
Sun-dried tomatoes have an intense, savory flavor, so taste before adding a pinch of salt.
If the pesto is too thick, add a little lemon juice or water and blend until it reaches the desired consistency.
Pesto pasta tip: For the best pesto rosso sauce, reserve a cup of pasta cooking water. After mixing the pesto and pasta, add the water a little at a time.
Serving Suggestions
Use pesto rosso with your favorite pasta for a quick and easy vegan pasta dinner. Or cool the pasta to room temperature, then mix in a little diced celery and red onion and create a fabulous pasta salad.
One of our favorite ways to serve pesto is the simplest - toast or crackers. It's also great as a filling for wraps or sandwiches.
For vegan pesto alla siciliana, combine red pesto with vegan ricotta cheese for a rich sauce ready for pasta or rice.
Frequently Asked Questions
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 like spinach or parsley. Individual recipes can vary for both types of pesto, but tomatoes are the distinguishing feature determining red or green pesto.
Look for dehydrated sun-dried tomatoes in grocery stores, usually near the dried chilies and mushrooms.
Store pesto in an airtight container in the refrigerator. This pesto keeps for about 5 days in the refrigerator. Stir it to blend the ingredients. If the pest is too thick, add lemon juice to thin it out.
Pesto can be frozen for up to 3 months. For small portions, freeze it in ice cube trays, and use it to season soups or as a base for pasta or pizza sauce.
Vegan Pesto Recipes
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👩🏻🍳 Recipe
Easy Pesto Rosso
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Ingredients
- 2 cups sun-dried tomatoes
- ½ cup pine nuts
- 1 cup basil leaves
- 2 tablespoons tomato paste
- 1 teaspoon miso paste
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1 teaspoon crushed red pepper - more if desired
- 1 tablespoon 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.
- Store fresh pesto in an airtight container in the refrigerator for 5 days.
- 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.
Nutrition
Nutritional information is an estimation only.
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