Pesto Rosso


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pesto Rosso

Pesto Rosso (red pesto) is a Sicilian red sauce made out of sun dried tomatoes and is also called Pesto alla Siciliana. This sauce is great on pasta as well as bruschetta. Serve with seafood or poultry. Pesto Rosso is definitely a very versatile sauce.


1/3 Cup Chopped Water Packed Sun Dried Tomatoes (Drained)

2 Garlic Cloves

6 Fresh Basil Leaves

1 Garlic Clove

1 C up Fresh Basil Leaves

¼ Cup Olive Oil

1/3 Cup Parmesan Cheese

¼ Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

In a medium size sauce pan add the drained sun dried tomatoes, 2 cloves of garlic and 6 basil leaves. Cover with 1/3 cup of water and bring to a boil. Turn off the heat and let stand for 25 minutes. In a food processor or a blender place 1 cup basil leaves, olive oil, 1 garlic clove, Parmesan cheese, salt and pepper. Pulse until the mixture resembles a paste. Next, drain the tomato mixture and add to the food processor and finely chop. The sauce is now ready to use. If you are using as a pasta sauce you may want to thin the sauce with ½ cup of reserved pasta cooking water. Makes enough sauce for 1 pound of pasta. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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