The Sun-Drenched Magic of Carluccio’s Pesto Rosso

Red Pesto - Italian Sunshine Captured at its Best. 

When most people think of pesto, they immediately picture the vibrant, herbaceous green of Pesto alla Genovese. But as the Italian sun climbs higher and the days stretch longer, we find ourselves reaching for its sultry, intense, and deeply savoury cousin: Pesto Rosso.

At Carluccio’s, we call our Pesto Rosso "Summer in a Jar." It is the bottled essence of the Mediterranean—a rich, crimson condiment that captures the heat of the Italian soil and the sweetness of a late August afternoon.

The Origins: A Sicilian Soul

While traditional green pesto hails from the rugged coast of Liguria, Pesto Rosso (or Pesto alla Siciliana) finds its roots further south, in the sun-baked landscapes of Sicily.

Historically, Sicilian pesto was a way to celebrate the island’s most famous exports: tomatoes and almonds. By swapping the basil-heavy base for sun-dried tomatoes, the sauce transforms from a fresh, peppery zing into a concentrated explosion of umami. It’s a rustic, bold flavour profile that reflects the fiery spirit of the South.

The Secret Ingredient: The Art of the Sun-Dried Tomato

The heart of our Pesto Rosso lies in the quality of the tomatoes. But why dry them? And how does it change the flavour so drastically?

The process is an ancient tradition of preservation. Here is how that "summer" flavour is captured:

• The Selection: We use vine-ripened tomatoes harvested at their peak sugar content.

• The Transformation: The tomatoes are sliced and laid out on large wooden trays under the intense Mediterranean sun. As the water evaporates (roughly 90% of the tomato's weight is water!), the sugars and acids that remain become incredibly concentrated.

• The Result: What was once a bright, watery fruit becomes a chewy, dark red "flavour bomb." It takes approximately 10 to 14 kilos of fresh tomatoes to produce just one kilo of sun-dried ones.

Fun Fact: Sun-drying doesn't just preserve the tomato; it creates a unique chemical change that enhances its natural glutamate—the source of that addictive savoury "umami" taste.

Inside the Jar: The Carluccio’s Blend

Our Pesto Rosso isn't just about tomatoes. To achieve that perfect balance of texture and taste, we follow the authentic Italian blueprint:

1. Sun-Dried Tomatoes: For that deep, earthy sweetness.

2. Italian Cheeses: A blend of Grana Padano and Pecorino for a salty, sharp kick.

3. Pine Nuts & Walnuts: For a creamy, nutty crunch that balances the acidity.

4. Mediterranean Herbs: A touch of basil and oregano to provide a lift of freshness.

5. Extra Virgin Olive Oil: The "liquid gold" that binds everything into a silky sauce.

How to Enjoy Your Summer in a Jar

The beauty of Pesto Rosso is its versatility. It is much more robust than green pesto, meaning it can stand up to bolder ingredients.

• The Classic: Toss it through Fusilli or Penne. The ridges in the pasta are perfect for catching the thick, textured sauce.

• The Aperitivo: Smear it onto toasted sourdough or ciabatta, topped with a slice of creamy buffalo mozzarella.

• The Roast: Use it as a marinade for chicken or a crust for a fillet of sea bass before popping it in the oven.

• The Shortcut: Stir a spoonful into a vegetable soup or a beef ragu to add instant depth and richness.

Ready to bring the Italian sun into your kitchen? You can find our Pesto Rosso in our online deli today!