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!

Recipe for tomato-orange pesto as red pesto or pesto rosso |

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.

Recipe for Tomato Orange Pesto as Red Pesto or Pesto Rosso |

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:

Recipe for tomato-orange pesto as red pesto or pesto Rosso |

Tomato and orange pesto - Pesto Rosso

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.

Recipe for Tomato-Orange Pesto as red pesto or pesto Rosso |

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

Recipe for spicy tomato Orange pesto | Tomato pesto/pesto rosso | #pesto #pestorosso #tomatoespesto #recipe #foodblog