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    Home » Ingredients » Summer Vegetables

    Authentic Sicilian Tomato Pesto Rosso Recipe (Fresh)

    Published: May 27, 2020 · Modified: Apr 11, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    The Red Pesto Pasta Sauce is a great alternative to Green Pesto for lower calories and fresh summer taste. It is quickly done in a blender with fresh tomatoes, no cooking.

    This authentic Sicilian tomato pesto rosso (pesto alla Trapanese) is a creamy pesto sauce made with fresh tomatoes you can serve with pasta. This Pesto alla Siciliana is a great alternative to the traditional basil Pesto Genovese, and it is such an easy recipe ready in just 2 minutes. It is made by blending fresh tomatoes into a smooth, luscious sauce with basil, pecorino, and extra virgin olive oil, no peeling or cooking. Instead of pine nuts, this tomato pesto pasta salad is topped with toasted almonds locally grown in Sicily.

    Authentic Sicilian Tomato Pesto Rosso  served in a bowl
    Jump to:
    • What tomatoes to use
    • Ingredients
    • Instructions
    • How to serve it
    • Other ways to serve this pesto
    • Storage and equipment
    • Variations
    • Recipes you might also like
    • 📋Authentic Sicilian Tomato Pesto Rosso Recipe (Fresh)

    While the traditional green pesto made with fresh basil is called Pesto alla Genovese as it is originally from Genova, Liguria region, tomato pesto is originally from Trapani, therefore called Sicilian Pesto or Pesto alla Trapanese.

    I have seen mostly sun-dried tomato pesto recipes, but the traditional Sicilian pesto recipe is made with fresh ones.

    It has a fresh tomato taste and a creamy consistency from the emulsified extra virgin olive oil and the local Pecorino cheese. The flavor is so refreshing, and it is very easy to make. It only takes 2 minutes; no need to cook or peel the tomatoes.

    Homemade pesto is so much better than the store-bought varieties of sun dried tomato pesto.

    For easy pasta dishes made with fresh tomatoes, you can check: tomato pasta sauce made with fresh tomatoes, Caprese pasta, or also French Tabbouleh, and rice-stuffed tomatoes.

    creamy and smooth tomato pesto alla Trapanese

    What tomatoes to use

    To make tomato pesto, you need to use the same long tomato you would use to make fresh tomato sauce. The best ones are the San Marzano, but you can use the Roma if you cannot find them.

    You can also use cherry tomatoes or the Sicilian Pachino. Those tomatoes are compact, have less water content, and fewer seeds.

    Canned peeled tomatoes will not do as they have been cooked. However, if you cannot find long tomatoes, they can be an alternative, but the sauce will be watery.

    The round tomatoes will have too many seeds and the skin will be harder, so they are unsuitable.

    10 kilos of fresh tomatoes for tomato sauce

    Ingredients

    For the pesto:

    • Fresh tomatoes: San Marzano, Roma, Cherry tomatoes or Pachino
    • Fresh basil: Use only fresh basil leaves. Do not use the stem or the flower.
    • Pecorino cheese: I use Sicilian Pecorino or Ragusano cheese. You can also use Parmesan cheese Parmigiano Reggiano if you prefer a sweeter taste.
    • Extra-virgin olive oil: use a good quality as it is an important component of this pesto.
    • Garlic clove: It is optional if you like garlic
    • Salt

    The other ingredients:

    • Pasta: The best pasta to use with tomato pesto are trofie, linguini, or fusilli (which I use in this recipe). The creamy pesto nicely amalgamates with these types of pasta
    • Toasted almonds: to give some crunchiness, toasted almonds are added instead of pinenuts on top. They are local Sicilian produce and are used in many Sicilian recipes.

    Check the recipe card for measurements

    ingredients for the sicilian pesto rosso

    Instructions

    Making the pesto rosso

    1. Remove the top of the tomatoes
    2. Cut the tomatoes into quarters
    3. Add all ingredients for the pesto into the mixer 
    4. Blend until the pesto becomes creamy and smooth to the desired consistency
    making the pesto rosso

    Cooking the pasta

    1. Boil the pasta in salted water
    2. While the pasta is boiling, you can toast the almonds in a pan or in the oven
    3. Once the pasta is al dente, drain it
    4. Mix it with the pesto
    5. Pour the pasta into the bowl with the pesto
    6. Stir until all the pasta, and the pesto are completely combined
    7. You can either serve it immediately while it is still warm or later at room temperature

    If you want to cook your pasta like an Italian, you can read the article: 38 Tips On How To Cook Pasta Like An Italian

    Mixing the pesto with the pasta

    How to serve it

    Because this tomato pesto pasta can be eaten cold, it is perfect for serving at a dinner party or having it on a buffet table.

    It is also a great side dish for a summer barbecue, as it goes well with meat or fish.

    My boys love it and could have it every day.

    two forks grabbing the pasta with pesto rosso

    Other ways to serve this pesto

    Traditionally this tomato pesto is used to season pasta, mostly during the summer when tomatoes are in season.

    However, this red pesto sauce goes well with many other dishes. You can use it as a dip or as a Bruschetta topping.

    I also like to serve it as a side sauce for grilled meat: beef, chicken, or lamb.

    This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party and you can find other side dishes to serve it with.

    sicilian pesto rosso served over bruschetta

    Storage and equipment

    You can make the pesto the day before and store it in the fridge in an airtight container. It keeps well for three days.

    It is not suitable for the freezer.

    To make this recipe, you only need a hand blender or a food processor.

    creamy pesto rosso

    Variations

    The word Pesto in Italian comes from the verb pestare, to crush.

    It indicates a sauce made by crushing fresh herbs, traditionally with a mortar with pestle.

    Besides the classic basil pesto or fresh tomato pesto, you can also make sun-dried tomato or arugula pesto for a more intense flavor.

    trofie with pesto

    Recipes you might also like

    If you are looking for more pasta with vegetable recipes, you can check the category: Pasta

    Also check the recipes below:

    • Pasta Caprese
    • The Classic Pesto Recipe Pasta Trofie
    • Simple Tomato Sauce Recipe
    • Zucchini Recipe Pasta And Ricotta
    • Pasta a Frittata: Italian Fried Pasta
    • Black Truffle Recipe Pasta

    If you are making this Authentic Sicilian Tomato Pesto Rosso Recipe (Fresh) leave your comment below I would like to know which one is your favorite. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Authentic Sicilian pesto rosso recipe made with fresh tomatoes

    📋Authentic Sicilian Tomato Pesto Rosso Recipe (Fresh)

    5 from 7 votes
    Laura Tobin
    Servings 10 Pasta portions
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This authentic Sicilian tomato pesto (pesto alla Trapanese) is a creamy pesto sauce made with fresh tomatoes you can serve with pasta. This Pesto alla Siciliana is a great alternative to the traditional basil Pesto Genovese, and it is such an easy recipe ready in just 2 minutes. It is made by blending fresh tomatoes into a smooth, luscious sauce with basil, pecorino, and extra virgin olive oil, no peeling or cooking. Instead of pine nuts, this tomato pesto pasta salad is topped with toasted almonds locally grown in Sicily.
    Prevent your screen from going dark

    Equipment

    • Cutting board set
    • Braun blender
    • Pasta pan 8-Quart 3-Piece
    • General blender

    Ingredients
     

    • 6 fresh long tomatoes
    • 1 cup fresh basil leaves Use leaves only
    • ¼ cup freshly grated Parmesan fresh
    • 1 cup olive oil extra vergin
    • 1 teaspoon salt
    • 1 clove peeled garlic cloves optional
    • ¼ cup chopped toasted almond to top it

    Instructions
     

    • Remove the top of the tomatoes and cut the tomatoes into quarters
      6 fresh long tomatoes
    • Add the basil leaves
      1 cup fresh basil leaves
    • Add the parmesan cut into cubes
      ¼ cup freshly grated Parmesan
    • Add salt and extra virgin olive oil
      1 cup olive oil, 1 teaspoon salt
    • Blend until it becomes creamy
    • Toast the sliced almonds in a pan
    • Serve it on pasta topped with toasted almonds
      ¼ cup chopped toasted almond
    • Or serve it on bruschetta or as a side sauce

    Video

    Notes

    • The best tomatoes to use are the fresh long ones (Roma or San Marzano type), the same used to make tomato sauce.
    • Do not use canned tomatoes
    • Do not use round tomatoes, there are too many seeds
    • You don't need to cook nor peel the tomatoes
    • You can make the pesto the day before and store it in the fridge and it keeps it for 3 days.
    • Best served with Trofie pasta, fusilli or Linguini

    Nutrition

    Calories: 229kcalCarbohydrates: 2gProtein: 2gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 2mgSodium: 275mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 456IUVitamin C: 6mgCalcium: 48mgIron: 1mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    More Summer Vegetables

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      The myth of San Marzano tomatoes
    • authentic Genovese Pesto Sauce
      How To Make The Authentic Genovese Pesto Sauce
    • Red pepper jelly served with pecorino cheese
      Homemade Sweet And Spicy Red Pepper Jelly Recipe
    • Vegetarian Stuffed Bell Peppers
      Italian Vegetarian And Vegan Stuffed Bell Peppers Recipe

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    Reader Interactions

    Comments

    1. Amanda

      July 17, 2018 at 5:46 pm

      5 stars
      Never heard of red pesto before! will have to give this a try.

      Reply
      • Laura

        July 18, 2018 at 7:09 am

        You should, it is great

        Reply
    2. Julie @ Running in a Skirt

      July 17, 2018 at 6:27 pm

      5 stars
      Homemade pasta sauce is my jam! This looks so tasty and delicious!

      Reply
      • Laura

        July 18, 2018 at 7:08 am

        Thanks, it is really

        Reply
    3. Alexis

      July 17, 2018 at 6:50 pm

      5 stars
      Oh my goodness, this looks absolutely delicious. I love fresh ingredients and simple recipes with just a few items. With the bounty of the garden in full swing, I'll be adding this to our menu plan this week. Thank you.

      Reply
      • Laura

        July 18, 2018 at 7:08 am

        You are welcome, I am sure you will make it again and again

        Reply
    4. Ramona

      July 18, 2018 at 12:30 am

      5 stars
      This tomato base pesto definitely appeals to me - I love anything with loads and loads of tomato - delicious - I am sure it tastes gorgeous Laura. Thanks for sharing!

      Reply
      • Laura

        July 18, 2018 at 7:07 am

        Thank you Ramona, it is addictive

        Reply
    5. Crystal

      July 18, 2018 at 1:48 am

      5 stars
      This looks so flavorful! We'll have to try it sometime this summer!

      Reply
      • Laura

        July 18, 2018 at 7:07 am

        Thanks, it is very easy

        Reply
    6. Patty

      July 22, 2018 at 12:35 pm

      5 stars
      I love all kinds of pesto but red pesto is on top of my list, your red pesto pasta is calling my name, craving for it now!

      Reply
      • Laura

        July 22, 2018 at 12:38 pm

        Thank you Patty, and it is so easy to make

        Reply
    7. Elaine Benoit

      March 24, 2019 at 1:08 pm

      5 stars
      This sauce looks both simple to make and delicious! I love that it is red pesto! I'm not sure I've had that before, but now I have to make it!

      Reply
      • Laura

        March 24, 2019 at 2:04 pm

        Oh, you must try. You will get addicted

        Reply
    5 from 7 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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