Pesto Rosso – Tomato Pesto

Pesto Rosso made from sun-dried tomatoes and Genovese basil

La Gallinara’s Pesto Rosso is a tomato pesto consisting of 36% sun-dried tomatoes, combined with Genovese DOP basil, Grana Padano, Pecorino, and pine nuts. It is not a cooked-down sauce, but a thick savory cream that is added to the dish cold.

Pesto Rosso is the red sibling of the classic green version, named for the way sun-dried tomatoes dictate its color. At La Gallinara in Villanova d'Albenga, the jar contains 36% of these tomatoes, ground together with olive oil, two types of hard cheese, and pine nuts. It tastes heartier and denser than Pesto Genovese, yet its structure remains distinctly Ligurian.

Dark red, robust, with a sweet tomato core

The color leans towards brick red, and the consistency is thicker than that of green pesto because the tomato provides more substance than the herbs. When opened, it smells of sunshine and oven-roasted tomatoes; when you insert a spoon, it holds its shape.

On the palate, the tomato comes through first—concentrated, with the quiet sweetness that results from drying. Behind that, the cheese adds saltiness, the pine nuts round out the flavor, and the basil draws a green line through the entire profile. Hearty, fruity, and robust, without being spicy.

Of the three pestos from this producer, the red one is the most assertive. It holds its own against strong ingredients where the green version would be overwhelmed, which is why it pairs well with olives, capers, or anchovies.

For short pasta, goat cheese, and potato salad

The house rule for pasta applies here as well: do not cook it; fold it in cold and loosen it with pasta water, otherwise the cream will remain clumpy and will not coat the noodles.

Short pasta carries red pesto better than long strands. It clings well to the twists of Fusilli or the tubes of Penne Rigate, whereas it tends to slide off spaghetti. So, opt for a shape with ridges and hollows.

When served cold, it pairs beautifully with fresh goat cheese, whose acidity balances the tomato sweetness, and with grilled fish. A spoonful stirred into lukewarm potato salad replaces half the vinaigrette, and on a slice of white bread with mozzarella, it makes for a quick dinner. It also has a place on pizza, applied sparingly before baking.

Kept in the refrigerator and covered with a film of oil, the remainder will last for a good week. The color may darken slightly, which is normal for sun-dried tomatoes and not a sign that the product has spoiled.

How the tomato gets its power

Sun-dried tomatoes are concentrated tomatoes. On racks in the sun or in a drying chamber, they lose most of their water, leaving behind fruit, acid, and sweetness in a compact form. The longer the drying process, the darker and denser the result, and the less of it you need later in your dish.

For the pesto, they are subsequently softened in oil and ground with the other ingredients. This is why the jar is thicker than that of green pesto and requires a bit more liquid on the plate to ensure it spreads rather than clumps.

La Gallinara has been producing pestos and creams in Villanova d'Albenga since 1986, and under Marco Natucci’s leadership, the basil remains DOP-certified, even in the red jar. At 10%, it is not merely a garnish, but the Ligurian contribution to a recipe that might otherwise have originated further south.

130 g is enough for four portions of pasta or a tray of bruschetta. We stock the entire product range from this manufacturer, including the green, yellow, and black varieties. That is how you do red.