Sun‑Dried Tomato Pesto

Picture vibrant red bits of sun‑dried tomatoes, rich olive oil, fragrant garlic and herbs whirring together in the food processor, releasing that tangy‑sweet, deeply savoury aroma that fills the kitchen. That moment when you taste it and the world tilts a little? That’s this pesto. One jar of sun‑dried tomatoes becomes so much more.

Behind the Recipe

I first stumbled on this recipe when I had a jar of oil‑packed sun‑dried tomatoes sitting on my shelf, staring at me. Instead of the usual basil‑pine‑nut pesto, I wondered: what if I lean into the tomatoes’ bold flavour and make a “red pesto” version? After blending tomatoes, garlic, nuts, Parmesan, basil and olive oil, I realised this is the kind of condiment you’ll want to toss on pasta, spread on toast or smear on a sandwich. It’s fast, bold and versatile. For example, one recipe calls it “quick, no‑cook… ready in less than 10 minutes.” The Clever Carrot+1

Why You’ll Love It

• It offers an intense flavour punch — sun‑dried tomatoes bring deep umami and sweetness. Food & Wine+1
• Versatile: use it on pasta, pizza, sandwiches, as a spread or even a dip. David Lebovitz
• It’s quick to make and stores well — ideal for make‑ahead prepping. The Pioneer Woman+1
• Customisable: swap nuts, make it vegan, adjust texture—all simple. Bakerita+1

Chef’s Pro Tips for Best Results

• Use oil‑packed sun‑dried tomatoes if you can — the oil adds flavour and softness. The Clever Carrot+1
• Use fresh garlic rather than powdered — it adds a bright fresh bite. The Clever Carrot
• Adjust the nut/cheese balance to control richness and texture—pine nuts, almonds or walnuts all work. The Pioneer Woman+1
• Don’t over‑process if you like texture; leave a bit of chunkiness so it’s more spread‑able and has bite. David Lebovitz
• Store in a clean jar, topped with a thin layer of olive oil to preserve colour and flavour. The Pioneer Woman

Kitchen Tools You’ll Need

• Food processor or strong blender
• Measuring spoons/cups
• Clean jar with a tight lid for storage
• Spatula to scrape the sides

Ingredients (makes approx. 1½ to 2 cups)

• 1 jar (≈ 8‑10 oz) sun‑dried tomatoes packed in oil (drained weight) The Clever Carrot+1
• 1–2 garlic cloves (or more if you love garlic)
• ~ ½ cup nuts (pine nuts, walnuts or almonds) depending on desired richness Simply Recipes
• ~ ¼ cup freshly grated Parmesan (or vegan alternative) The Pioneer Woman
• ~ 1 packed cup fresh basil leaves (optional but recommended) The Clever Carrot
• ½ to ¾ cup extra virgin olive oil (including the oil from the tomato jar) David Lebovitz
• Salt & freshly ground black pepper, to taste
• Optional: lemon zest or juice, red pepper flakes for a twist Marcellina In Cucina

Ingredient Substitutions & Notes

• Nut‑free/vegan: Use sunflower seeds or pumpkin seeds instead of nuts, and nutritional yeast instead of Parmesan. Bakerita
• Less oil: If you’re watching oil, reduce olive oil and add a bit of reserved pasta water when using with pasta. The Pioneer Woman
• More herbs: For fresh hit, increase basil or add fresh oregano or parsley.
• Adjust heat: Add a pinch of red pepper flakes if you like a little kick. Casual Foodist
• Using dry sun‑dried tomatoes: If your tomatoes are not in oil, soak them in warm water or oil to soften before blending. Marcellina In Cucina

Instructions: How to Make Sun‑Dried Tomato Pesto

1. Drain the sun‑dried tomatoes from their jar, reserve the oil if available.
2. In the food processor, combine the tomatoes, garlic, nuts, Parmesan and basil. Pulse until combined. The Clever Carrot
3. With the motor running, slowly drizzle in the olive oil (and reserved tomato oil) until you reach your desired texture—spreadable paste or slightly more loose. Casual Foodist
4. Taste and season with salt and pepper. If you like, add lemon juice or red pepper flakes for brightness.
5. Transfer to a clean jar, smooth the top and optionally drizzle a little olive oil on top. Seal and refrigerate. The Pioneer Woman
6. Use immediately or store in the fridge for up to about a week (or freeze for longer). David Lebovitz

Texture & Flavor Secrets

You’ll find a vibrant red paste that holds a bit of bite from the nuts, the rich sweetness and tang of the sun‑dried tomatoes, a garlicky edge, and the glossy oil that helps it spread smoothly. The basil keeps things fresh and bright. Spread on bread, toss into pasta or use as a sandwich condiment—the texture and flavour stand out.

What to Avoid

• Don’t simply dump everything in and blend at full speed until smooth—over‑processing can make it too oily or lose texture.
• Avoid skipping the reserved tomato oil if you have oil‑packed tomatoes—it adds flavor.
• Don’t add too much salt at the end—sun‑dried tomatoes are already quite salty. The Pioneer Woman
• Avoid storing in a jar without oil sealing the top—exposure to air can dull the colour and flavour.

Approximate Nutrition (per 2‑Tbsp serving)

• Calories: ~ 90‑110 kcal
• Fat: ~ 8‑9 g (mostly from olive oil and nuts)
• Carbohydrates: ~ 2‑3 g
• Protein: ~ 1‑2 g
  (Estimate; depends on exact oil/nuts used.)

Preparation Time

• Prep Time: ~ 5 minutes
• No cook time needed—just blending
• Total: ~ ≈ 5 minutes

Make‑Ahead & Storage Tips

• Make the pesto ahead and store in a clean jar in the fridge up to 5–7 days. Some sources say up to two weeks. Simply Recipes
• You can freeze it in small portions (ice‑cube trays) and then pop out cubes when needed. Weelicious
• When using frozen, thaw in fridge or stir into warm dish to melt.
• Because it’s oil‑based and no heavy dressing, it’s quite stable.

How to Use Sun‑Dried Tomato Pesto

• Toss with pasta (especially short shapes) and a little pasta water to loosen. The Pioneer Woman
• Spread on toasted bread or crostini for an appetizer.
• Use as a sandwich or wrap spread instead of mayonnaise.
• Stir into soups, use as a pizza base, or smear on roasted vegetables. David Lebovitz
• Dollop onto grilled chicken or fish for extra flair.

Variations to Try

• Red pepper pesto style: Use roasted red peppers along with sun‑dried tomatoes for smoky flavour.
• Nut‑free version: Use seeds (pumpkin/sunflower) and nutritional yeast for vegan.
• Spicy twist: Add chili flakes or a chopped chipotle for smoky heat.
• Creamy version: Stir in a tablespoon of ricotta or cream cheese for spread‑on style dip.
• Herb swap: Use parsley or arugula instead of basil for different green tone.

FAQs

Q1. Can I use sun‑dried tomatoes that are dry packed, not in oil?
Yes—but you’ll want to soak them or add extra olive oil so they become pliable. Marcellina In Cucina
Q2. Is sun‑dried tomato pesto the same as regular basil pesto?
Not quite—the flavour is richer, more tomato‑forward, less bright green herb. But usage can overlap. The Pioneer Woman
Q3. Can I make this vegan?
Yes—replace Parmesan with nutritional yeast or skip, and choose a vegan oil if needed. Bakerita
Q4. How long will it last?
In the fridge: up to about 5–7 days; some sources say longer if sealed well. In the freezer: up to 2–3 months. David Lebovitz
Q5. What’s best pasta shape for it?
Short tube or ridged shapes (penne, rigatoni) work well to hold the pesto. Cookie and Kate

Conclusion

Sun‑Dried Tomato Pesto is proof that a few bold ingredients can create something memorable, versatile and full of flavour. Whether you’re spreading it, tossing it, or dipping into it—the rich red colour, umami depth and ease make it a standout in your condiment line‑up. Make a batch, taste it, share it and you’ll wonder how you ever used plain green pesto alone.

Print