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a bowl of red pesto pasta topped with basil leaves

Red Pesto Pasta

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian


This Creamy Red Pesto Pasta recipe combines sundried tomatoes with walnuts and basil to create a flavour-packed pesto!


Units Scale

Red pesto

  • 1 cup sundried tomatoes in oil
  • 1/2 cup walnuts
  • 1/4 cup fresh basil leaves, packed
  • 1/4 cup parmesan cheese
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp pepper

Other ingredients

  • 6oz pasta of choice (approx 2 servings)
  • Parmesan cheese to top (optional)


  1. Add all the ingredients for the red pesto to a food processor and pureé until the mixture comes together. You want it to be pretty smooth, but still have some texture to it. 
  2. Cook the pasta according to package directions. Before draining the pasta, remove 1/2 cup of the pasta water and set aside. 
  3. Add 3-4 tablespoons of the red pesto to the pot with the pasta and begin mixing together. Slowly pour in the pasta water a couple tablespoons at a time and continue to mix. The pasta water will mix with the pesto and create a creamy sauce. 
  4. Serve with grated parmesan cheese.


Salt the pasta water before cooking the pasta. This is important to add flavour to the pasta and the pasta water. 

I don’t add salt to the pesto because the sun-dried tomatoes are naturally quite salty. If your sun-dried tomatoes aren’t salty, you can add salt to the pesto. 

Leftover sun dried tomato pesto can be stored in a mason jar in the fridge for a week or in the freezer. 


  • Serving Size: 1/2 recipe
  • Calories: 600
  • Sugar: 5g
  • Fat: 30g
  • Carbohydrates: 55g
  • Fiber: 2.5g
  • Protein: 6g

Keywords: sun dried tomato pasta, red pesto pasta, pasta with sun dried tomato pesto