This is the easiest Red Pesto recipe using jarred sun-dried tomatoes, garlic and a squeeze of lemon. Whizzed in a blender in under five minutes, this sun-dried tomato pesto delivers rich umami flavour and a silky texture. It’s intensely tasty and incredibly versatile—use it as a spread, a pasta boost, or a stuffing for chicken.
Jarred sun-dried tomatoes in oil bring concentrated tomato flavour and built-in seasoning, making this pesto quick and reliably tasty. I often add sun-dried tomatoes to dishes for an extra flavour punch—this pesto captures that intensity in a simple, ready-to-use spread.
It really is that simple: drain the tomatoes from the jar, add garlic and lemon, and blitz until smooth. You’ll have a vibrant pesto in minutes.
Serve on chargrilled crostini with dollops of fresh ricotta and torn basil for a fast, delicious appetizer. It also works beautifully on sharing platters alongside marinated olives, cured meats and cheeses, or stirred into tomato-based pasta sauces for instant depth.
Ingredients – What You Need
- Sun-dried tomatoes: jarred in oil. They’re usually seasoned already, so you likely won’t need to add salt.
- Lemon: freshly squeezed for brightness.
- Garlic: fresh clove for that punchy base flavour.
To Serve (optional)
- Ricotta & Basil: ricotta calms the intensity and adds freshness; basil adds herbaceous lift.
- Crostini: chargrilled ciabatta makes a crunchy base for the pesto.
How to Make Red Pesto – Step by Step
Spoon the sun-dried tomatoes from the jar into a bowl, keeping most of the oil in reserve. Add the garlic and a squeeze of lemon.
Blitz with a handheld or countertop blender until you reach a thick, spreadable paste. Add a tablespoon or two of the reserved oil as needed to smooth the texture—add it gradually until you get the consistency you want.
Serving Ideas and Uses
Refrigerate this pesto and use a spoonful to enrich tomato sauces or stir into pasta for an easy flavour upgrade. It also makes a delicious stuffing: combine a spoonful with mozzarella and use inside chicken breasts before baking.
For an antipasti or sharing platter, serve the pesto with:
- Marinated olives — simple, affordable and flavourful.
- Cured meats and cheeses — prosciutto, fennel salami and a semi-hard cheese like pecorino all work well.
- Artichoke dip — a bright, parmesan-forward dip pairs nicely with the pesto.
- Chargrilled crostini — drizzle ciabatta with olive oil, grill on a griddle pan and sprinkle with sea salt.
Drinks That Pair Well
This pesto pairs nicely with light, refreshing cocktails or sparkling drinks—choose something citrusy or slightly effervescent to balance the pesto’s richness.
Top Tips for Making Red Pesto
- Use sun-dried tomatoes jarred in oil and scoop them out before blending. Reserve some of the jar oil to thin the pesto if needed.
- Do not add salt until you taste the pesto—jarred sun-dried tomatoes are often already seasoned.
- If you like a nutty note, add a small handful of pine nuts. Keep some oil on hand to help blend.
- Store unused pesto in a jar, cover with a thin layer of oil and refrigerate for up to one week.
- You can also freeze portions of this pesto for longer storage; thaw as needed.
More Pesto Recipes to Try
- Pesto alla Trapanese (Sicilian pesto)
- Classic basil pesto
- Fresh parsley pesto
If you try this Red Pesto, let the author know how it turned out—comments and feedback are always welcome. Enjoy using this quick, flavour-packed spread to brighten appetizers, pasta and more.
Red Pesto (sun-dried tomato)
By Emily
Ingredients
- 2 cups sun-dried tomatoes in oil (about 300g)
- 1 clove garlic
- Squeeze of lemon
- 3–4 tbsp reserved oil from the jar (to adjust consistency)
Instructions
- Spoon the sun-dried tomatoes into a bowl, leaving most of the jar oil behind—only add the oil that comes out with the tomatoes.
- Add the garlic and a squeeze of lemon. Blitz with a handheld blender until you have a thick paste. Add reserved oil a tablespoon at a time if you need a smoother consistency.
Notes
- Use sun-dried tomatoes jarred in oil and reserve some oil to adjust texture.
- Do not add salt before tasting; jarred tomatoes are often seasoned.
- Add pine nuts for a nutty variation, if desired.
- Store in the fridge covered with oil for up to one week, or freeze for longer storage.
Helpful Info
- Extra virgin olive oil is used in recipes unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 9 g |
Protein: 2 g |
Fat: 12 g
Nutrition information is an approximation.