A simple yet elegant way to cook fish that’s healthy, flavourful, and so easy to make. Pesce al cartoccio is an Italian technique where the fish is baked and steamed in its own little parcel, keeping it incredibly moist and tender while locking in all those Mediterranean flavours.
This recipe is as versatile as it is delicious—feel free to mix and match your favourite herbs and vegetables. I’ve used cherry tomatoes, olives, and sundried tomatoes for a classic Mediterranean touch, but capers, rosemary, or even a splash of white wine would work beautifully too.
The best part? It’s ready in under 20 minutes, making it perfect for busy weeknights or a quick yet impressive dinner. Serve it straight from the parcel for maximum flavour and minimal cleanup.
It’s a healthier way to enjoy fish without sacrificing taste, and the result is nothing short of buonissimo.
What is ‘Pesto Rosso’?
Pesto Rosso—also known as red pesto—is a Sicilian variation of the more famous green pesto (pesto alla genovese). Instead of basil and pine nuts, it’s made with sun-dried tomatoes, garlic, olive oil, often Parmesan or Pecorino, and sometimes almonds or cashews. Pesto Rosso comes from Sicily, in southern Italy. The word “rosso” means “red” in Italian, and the vibrant colour comes from sun-dried tomatoes, which are widely used in Sicilian cooking thanks to the island’s hot, dry climate—perfect for tomato drying.
It’s sweet, tangy, savoury, and slightly nutty—richer and deeper in flavour than green pesto. It’s traditionally used with pasta but also makes a great spread, marinade, or dressing for veg, beans, or chicken.
Tips
- Use sun-dried tomatoes in oil: they’re softer and blend more easily.
- Choose good olive oil: It makes a big difference to the final flavour. Go for extra virgin.
- Don’t skip the nuts: almonds are classic in Sicily, but cashews or walnuts also work well and give creaminess.
- .Add cheese (like Parmesan or Pecorino) before salting—some cheeses are naturally salty.
- Blend to your liking: leave it chunky for texture or blend smooth for a creamy spread or pasta sauce
- Thin it out if needed: add a splash of the oil from the tomato jar or a little water to loosen it for drizzling or stirring into pasta.
Swaps
Cheeses: If you are looking for a vegan version nutritional yeast (for a dairy-free version) is your best option. The flavour won’t be anywhere near the authentic recipe but you still enjoy a delicious and nutritions sauce.
Almonds: swap for cashews (for creaminess), walnuts (earthier flavour), or sunflower seeds (nut-free).
Extra Virgin Olive Oil: swap for avocado oil or cold-pressed rapeseed oil (for a different nutrient profile).
Storage
Fridge: store in a clean jar or airtight container for up to 1 week. Pour a thin layer of olive oil on top to keep it fresh and prevent oxidisation.
Freezer: freeze in portions (ice cube trays work well!) for up to 3 months. Perfect for grabbing a quick spoonful for pasta, toast, or dressings.
Refrigerate after thawing: once defrosted, keep in the fridge and use within 2-3 days.
More Pasta Sauce Ideas
- Easy Pesto alla Genovese – Authentic Italian Pesto
- No-Cook Beetroot Pasta Sauce
- 5 Minutes Lemon & Ricotta Pasta Sauce
- Use the Pea & Mint Toast recipe as a pasta sauce
Pesto Rosso (Sicilian Red Pesto)
Ingredients
- 100 g sun dried tomatoes in oil, drained
- 60 g almonds no skin
- 80 g Parmesan cheese
- 1/2 garlic clove
- small handful of basil
- drizzle of oil
- pinch of alt
Serve with pasta
Instructions
- Into a food processor bowl add all the ingredients and blitz.
- Blitz until it reaches the consistency that you see in the video, it should take ~5 minutes.
- You’ll be tempt to add more oil (and you can totally do that) but I prefer not to, for an healthier and lighter option.
- Add 1 or 2 tbsp of the pasta to a portion of pasta straight into the pan. Add pasta water and mix until it becomes a creamy sauce.