Pesto Rosso is a deliciously different alternative to a Basil Pesto recipe. This rich, red condiment is just what you need to add some flavour to your meal!
A plate and bowl with keto crackers and pesto rossi on a rock backdrop.

Pesto Rosso is simply pesto made with sundried tomatoes. This vibrant red pesto is a tasty and delicious addition to anything you serve it with.

Sun-dried tomatoes already have their own intense flavour from being dried. When you blend them with the other Pesto Rosso ingredients, you end up with a sauce that’s packed with delicious flavour!

Why You’ll Love this Recipe

Quick and easy – this recipe is so simple and fast to make. It is also a nice change from the fresh basil traditional green pesto.

Basic ingredients – all of the 6 main ingredients are basic, regular pantry items.

Adaptable and versatile – there are lots of Pesto Rosso uses! It can be a pesto rosso dip, a spread, a condiment or an ingredient in recipes with sun-dried tomato pesto.

Low carb – there are little to no carbs in this red pesto recipe!

Ingredients You Will Need

Scroll to the recipe card at the bottom for the quantity of each ingredient used and the full detailed recipe for this delicious sun-dried tomato pesto! Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make it.

Small bowls of ingredients to make red pesto on a rock backdrop.

Almonds – This recipe uses roasted almonds. You can substitute them with nuts such as toasted walnuts, pine nuts, macadamias and cashews. You can also make a nut-free version by using pepitas, sunflower seeds or toasted hemp seeds.

Sun Dried TomatoesSundried tomatoes are available in all supermarkets or you can use homemade sundried tomatoes. Sundried tomatoes are completely dried and have an intense flavour. You can also buy semi-dried tomatoes, but the flavour is more mellow.

Garlic – I like to buy Australian Garlic whenever possible, as the flavour from freshly minced garlic cloves is much better than from jars of minced garlic.

Lemon – During lemon season, use a zester to collect the zest, and store it in a jar in the freezer. You can also freeze the juice in tablespoon-sized serves in ice block trays, and transfer the portions to an airtight container.

Chilli Flakes – If you are not a fan of spicy food, chilli flakes do not add a lot of heat, but are good to have for the flavour!

Extra Virgin Olive Oil (EVOO) – Extra Virgin Olive Oil is the least processed and my preferred variant of olive oil to cook with.

Frequently Asked Questions

Can I make this into a nut-free pesto?

It is very easy to make this into a nut-free pesto! Simply substitute the nuts for pepitas, sunflower seeds or toasted hemp seeds.

What other nuts can I use?

You can swap the almonds for walnuts, macadamias, or cashews.

How long can the Pesto Rosso be stored in the fridge?

Any pesto sauce is best used within 2-3 days of making it. If it has been left in the fridge longer, I would use it in a recipe where it gets cooked.

Is Pesto Rosso able to be frozen?

Yes, it is. Personally, I prefer it fresh but if you would like to make it in a large batch, you can freeze it in portions in an airtight container.

How To Make Pesto Rosso

This recipe is so simple that you hardly even need instructions to know how to make red pesto!

It is as quick and easy as gathering your ingredients and blending them together! You can’t get simpler than that.

3 bowl with red pesto in it with basil leaves and lemon wedges.

What to Serve Pesto Rosso With

One of the simplest ways to serve it is as a dip with some keto crackers or an easy stir-through sauce for pasta. You can leave it slightly chunkier if you prefer dips with texture.

It is delicious as a sauce on plain grilled protein, similar to chimichurri. You can stir it through zoodles, pasta or keto pasta or cauliflower mash or use it in place of pizza sauce on a keto fathead pizza.

This recipe goes amazing in our Marry Me Chicken recipe and Tuscan Chicken Lasagne. It has a creamy red pesto sauce that is one of the best keto sauce recipes I think I have made!

More Recipes To Try

If you enjoy Italian flavours, you might like to try some of these other easy keto recipes as well!

Try this easy pesto with our Easy Zucchini Slice. A perfect match if you ask me!

Love our red pesto recipe? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is worth making.

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A bowl of pesto rosso and crackers on a rock backdrop with garlic and lemon to the right.

Pesto Rosso

Pesto Rosso is a deliciously different alternative to a Basil Pesto recipe. This rich, red condiment is just what you need to add some flavour to your meal!
5 from 59 votes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dips and Spreads
Cuisine: Italian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 115kcal
Author: Megan Ellam
Servings: 12 people
Tap or hover over number to scale ingredients
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  • 1/3 cup (0.3 cup) almonds or toasted walnuts, see notes
  • 3/4 cup (0.75 cup) sun dried tomatoes in oil
  • 1 clove (1 clove) garlic finely minced
  • zest and juice of half a lemon
  • 1/2-1 teaspoon (0.5 teaspoon) red chill flakes to taste
  • 1/2 cup (0.5 cup) extra virgin olive oil
  • salt flakes and black pepper to season



  • Place all the ingredients into a food processor and blend until smooth. Season with salt and pepper.


  • Place all the ingredients into the mixer; chop 3 sec/speed 7. Scrape down the sides of the bowl and repeat until smooth. Season with salt and pepper.


Swap the almonds for toasted walnuts, macadamias or cashews. For a nut-free option, you can substitute pepitas, sunflower seeds or toasted hemp seeds.
This Pesto Rosso is dairy free but you can add 1/4 cup of grated parmesan cheese to the mixture and blend in. It makes a delicious pesto rosso pasta sauce or served over grilled chicken.
This recipe makes approximately 4 serves. The actual number of servings will depend on your preferred portion sizes. It is very rich so you may prefer smaller serves.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
Store in an airtight container in the fridge for 2-3 days. Alternatively, you can store any leftover Pesto Rosso in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes


Serving: 1serve | Calories: 115kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg | Magnesium: 22mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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35 responses to “Pesto Rosso (Sun Dried Tomato Pesto)”

  1. Sherry

    I’ve been on a pesto kick lately but hadn’t had pesto rosso before. I think this is my new favorite condiment!

5 from 59 votes (43 ratings without comment)

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