Italian Cuisine
Roasted Tomato Pesto Rosso
Pesto rosso is a vibrant, modern alternative to the classic green sauce, boasting an incredibly deep and concentrated flavor profile. Instead of the traditional sun-dried tomatoes, this version features fresh tomatoes roasted with garlic and herbs until slightly caramelized, yielding a delicate smoky sweetness. The piquancy of aged Pecorino Romano cheese, the crunchy matrix of toasted almonds, and quality olive oil bind everything into a luxurious spread. This pesto serves as a brilliant pantry short-cut to elevate weeknight pasta or lunches into a gourmet affair in minutes.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Fat
- 24 g
- Carbs
- 7 g
- Fiber
- 1.8 g
Step by step
Method
- 01
Halve the cherry tomatoes and arrange them cut-side up inside…
Halve the cherry tomatoes and arrange them cut-side up inside a small ovenproof baking dish. Peel and finely mince the garlic, scattering it evenly over the tomatoes.
- 02
Season with salt, dried oregano, and drizzle with one tablesp…
Season with salt, dried oregano, and drizzle with one tablespoon of olive oil. Roast in a preheated oven at 200°C for 20 minutes until wrinkled, sweet, and juicy.
- 03
While the tomatoes are roasting, toast the almonds in a dry s…
While the tomatoes are roasting, toast the almonds in a dry skillet over medium heat for 3 minutes until fragrant, then remove from heat to let cool completely.
- 04
Grate the Pecorino Romano cheese on a fine microplane setting…
Grate the Pecorino Romano cheese on a fine microplane setting until it forms a light fluff that will seamlessly melt into the sauce texture later.
- 05
Place the cooled almonds into a blender cup and pulse briefly…
Place the cooled almonds into a blender cup and pulse briefly until coarsely chopped, ensuring the nuts retain a texture with a distinct bite.
- 06
Add the roasted tomatoes along with all of their concentrated…
Add the roasted tomatoes along with all of their concentrated pan juices and garlic into the blender. Add the grated cheese, pour in the remaining olive oil, and pulse until a thick, uniform brick-red emulsion forms.
Dishday
Useful advice
Cooking tip
Roast the tomatoes until the edges turn slightly charred; those caramelized portions introduce a beautiful smoky depth to the pesto flavor.
How to serve
Stir the pesto rosso into hot pasta together with a splash of starchy cooking water to form a glossy coat, or spread it onto crispy crusty bread.
How to store
Transfer the pesto rosso into a clean glass jar, level the surface, and pour a thin layer of olive oil over it. Store refrigerated for up to 3 days.
Note
Cherry or plum tomato varieties are preferred for this recipe due to their lower moisture content and naturally high sugar profile.
