Tomato and orange pesto - Pesto Rosso

Time for pesto! Today, "The Ultimate Pestoding" goes into the next round and brought you a recipe for a tomato-orange pesto . It is a red pesto , which is a pesto rosso that consists mainly of dried tomatoes. The idea with the fine orange note I have from my favorite café in Hamburg, the Hej Papa. Whenever I'm in Hamburg, I go out to breakfast there and look forward to the said pesto, which is there for breakfast. Mostly I eat it in combination with goat cream cheese or baked goat cheese with apple. And I assure you that this is a real bang combination!

Tomato-orange pesto

For the tomato-orange pesto, I use sun-dried tomatoes that are not in oil, but instead are natural. They are not completely dried, but a little soft and not hard or firm. I prefer to give it the taste of my olive oil. And find that you can shred the dried tomatoes much nicer and eat in the pesto, if they still have a very light bite. The orange used should be untreated and organic, because I also use the orange peel. In addition to the juice, it gives off a particularly fine orange aroma. Luckily, the fall season is starting the orange season and the first Spanish Navelina oranges are being freshly harvested.

In my opinion, a decent pesto always includes nuts, pine nuts or almonds. Here I have chosen almonds because they give the perfect mild bite. Of course you can also vary according to your own taste. For even more autumn feeling, I think of pecans or walnut kernels in pesto. You can also vary the cheese. I have a classic Parmesan in a tomato-orange pesto, but it certainly tastes good with a Pecorino or Grana Padano.

I prefer to eat the pesto with fresh Italian bread or of course classic pasta. Have fun trying! Here's the recipe for the tomato-orange pesto:

Tomato-Orange Pesto

Servings: 6-8


  • 100 g of dried tomatoes (not in oil!)
  • 100 g of Parmesan, in pieces
  • 25 g chopped almonds
  • Juice and finely chopped peel of 1 untreated organic orange
  • 125 ml olives oil
  • if necessaryFinally, season with salt and pepper.


The indicated amount is enough for a 350 ml glass and has been fed to 6-8 people as a lunch in conjunction with pasta. The pesto stays fresh in the fridge for just a few days.

The Ultimate Pestodemaker

Take a look at the lovely blogger colleagues. They brought you lots of tasty pesto recipes:

Small curio shop - Papas arrugadas con mojo verde

NOM NOMS food - cheesecake with white chocolate and sweet walnut mint pesto

Pottgewächs - Pumpkin Pesto

Munich Cuisine - Mediterranean Pasta Salad with Pesto Rosso

Cuisine Violette - Pesto made of fresh tomatoes

Wonder Fountain - Parsley pesto with penne and fried zucchini

Jankes * Soulfood - Autumn Knöpfle Pan with Chanterelle Pesto

SweetPie - Pumpkin Seed Pesto on Potato & Pumpkin Slices

Cinnamon Biscuit and Apple Tart - Walnut Pesto with Parsley and Basil

More pesto ideas

And here are more pesto ideas from me on the blog:

Linguine with zucchini pesto and dried tomatoes

Potato salad made from new potatoes and radishes with radish-green pesto

Basic recipe: roasted paprika pesto for pasta, bruschetta and much more.

Pesto-spinach pizz a with tomatoes and garlic oil

Pin the recipe at pinterest and save it for later