Name: Dreamy Red Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup sun-dried tomatoes (oil-packed, drained); 1 cup roasted red peppers (jarred or homemade); 2 cloves garlic; 1/3 cup nuts (pine nuts, almonds, or walnuts); 1/2 cup olive oil; 1/4 cup grated Parmesan (or dairy-free alternative); 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: pinch of red pepper flakes for heat

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A rich and velvety blend of sun-dried tomatoes, roasted red peppers, garlic, and nuts, this Dreamy Red Pesto is my go-to when I want bold, savory Mediterranean flavors in a flash. Whether I toss it with pasta, spread it on a sandwich, or use it as a dip for fresh veggies, it always delivers a punch of flavor that feels both luxurious and comforting.

Dreamy Red Pesto

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup sun-dried tomatoes (oil-packed, drained)

1 cup roasted red peppers (jarred or homemade)

2 cloves garlic

⅓ cup nuts (pine nuts, almonds, or walnuts)

½ cup olive oil

¼ cup grated Parmesan (or dairy-free alternative)

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

Optional: pinch of red pepper flakes for heat

Directions

I start by adding the sun-dried tomatoes, roasted red peppers, garlic, and nuts to a food processor. I pulse them until everything is roughly chopped.

Then, with the motor running, I slowly drizzle in the olive oil until the pesto becomes smooth and creamy.

I stir in the Parmesan, lemon juice, salt, and pepper, then taste and adjust the seasoning as needed.

If I’m in the mood for a little heat, I mix in a pinch of red pepper flakes.

Servings and timing

This recipe makes about 1 ½ cups of pesto and takes only 10 minutes from start to finish.
At around 130 kcal per serving, it’s a rich but satisfying addition to meals. Depending on how I use it, it serves approximately 6 to 8 portions when tossed with pasta or spread on sandwiches.

Variations

Nut-free version: I replace the nuts with sunflower seeds or skip them entirely for a smoother sauce.

Vegan option: I swap the Parmesan with a dairy-free cheese or use nutritional yeast.

Spicy version: I add a generous pinch of red pepper flakes or even a fresh chili for extra heat.

Herby twist: I blend in a handful of fresh basil or parsley for a greener, fresher flavor.

Extra creamy: I mix in a spoonful of Greek yogurt or cashew cream if I want a richer, silkier pesto.

Storage/Reheating

I store this pesto in an airtight container or jar in the fridge for up to 1 week. For longer storage, I freeze it in small portions (like in an ice cube tray) and transfer them to a freezer bag. It thaws beautifully overnight in the fridge or on the counter in a pinch. I don’t heat it directly, but I do let it come to room temperature before using, especially when mixing it into hot pasta.

FAQs

What kind of nuts work best in red pesto?

I usually go with pine nuts for their buttery texture, but almonds and walnuts work great too. If I’m looking for a slightly earthier flavor, I choose walnuts.

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, but I make sure to rehydrate them in hot water first until soft. Then I drain them well before blending.

Is this red pesto vegan?

Not by default, but it’s easy to make vegan by using a dairy-free Parmesan alternative or nutritional yeast.

Can I make this pesto without a food processor?

Absolutely—I’ve used a high-speed blender when needed. I just make sure to stop and scrape down the sides often for an even texture.

How do I use red pesto besides pasta?

I love spreading it on sandwiches, dolloping it on roasted veggies, mixing it into scrambled eggs, or using it as a dip for crackers or breadsticks.

Conclusion

This Dreamy Red Pesto is everything I want in a quick, flavor-packed recipe. It’s flexible, easy, and incredibly satisfying. I keep a jar of it ready in my fridge for those days when I need a fast meal that still feels special. Once I’ve tried it, I’ll wonder how I ever lived without it.

Recipe:

Dreamy Red Pesto

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Author: Cheryl
Total Time: 10 minutes
Yield: 1.5 cups (serves 6-8)
Diet: Vegetarian

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Description

A rich and velvety Mediterranean-inspired red pesto made with sun-dried tomatoes, roasted red peppers, garlic, and nuts. Perfect for pasta, sandwiches, or as a dip, and ready in just 10 minutes.

Instructions

Add the sun-dried tomatoes, roasted red peppers, garlic, and nuts to a food processor. Pulse until roughly chopped.
With the motor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
Stir in the Parmesan, lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Optional: Mix in a pinch of red pepper flakes for heat.