This post may contain affiliate links. Please see our disclosure policy for more details.

Keep this 6-ingredient sun-dried tomato pesto handy for easy appetizers, or whip it up quickly for a versatile and delicious meal that your whole family will enjoy! Spread it on sandwiches, mix it with pasta, dip your favorite crackers and veggies – all so delicious.

An overhead shot of sun-dried tomato pesto in a large white bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Sun-dried Tomato Pesto (Pesto Rosso)

I adore pestos because they’re incredibly easy to make, highly adaptable, packed with nutrients, and bursting with flavor!

From ricotta pesto to vegetable-loaded zucchini pesto, beet pesto, and broccoli pesto, playing around with ingredients and flavor combinations is just so much fun.

Thankfully, pestos are quite forgiving and versatile, making them hard to mess up.

We’re totally hooked on this homemade sun-dried tomato pesto – just a spoonful adds SO much flavor to any dish! It’s also a great make-ahead recipe.

My kids will devour raw veggies like there’s no tomorrow when this is around!

Ingredients

All the ingredients laid out on a white background.
  • Sun-dried tomatoes – provides a rich and intense tomato flavor. Be sure to get oil-packed jar of sun-dried tomatoes not dried.
  • Almonds – love the nutty and slightly sweet flavor that balances the acidity of the tomatoes.
  • Garlic – start with 2 garlic cloves and add more to taste.
  • Fresh basil leaves – adds a fresh and aromatic kick, adding a bit of sweetness that perfectly complements the rich flavors of sun-dried tomatoes and Parmesan
  • Parmesan cheese – use finely grated parmesan rather than a canned one for best flavor.
  • Olive oil – use high-quality extra-virgin olive oil! It truly makes all the difference in the world. I recommend cold pressed, organic olive oil.

Step-by-Step Instructions

All the ingredients added to a food processor.

Step 1: Drain the sun-dried tomatoes and set the oil aside. Add the tomatoes along with the rest of the ingredients in a food processor.

Blended pesto in a food processor.

Step 2: With the food processor running, slowly drizzle in the reserved oil until the mixture reaches your desired consistency. You may need more or less oil depending on your preference. Taste and adjust the flavors as needed. You can add more garlic, parmesan, olive oil, or freshly squeezed lemon juice.

Tip: Feel free to experiment with the thickness of your pesto by adjusting the amount of oil. Tailor it to your liking based on how you plan to use it in your recipes (see suggestions below).

Substitutions

Sun-dried tomato pesto is incredibly versatile, providing plenty of room for creative customization.

  • Almonds – try using your favorite nuts like pine nuts, walnuts, or cashews. Each nut brings its unique flavor and texture to the pesto. You can use sunflower seeds if nut-free.
  • Cheese – While Parmesan is a classic choice, you can explore other cheeses such as pecorino, asiago, or even a combination for a distinct twist.
  • Herbs – you can get creative by incorporating other herbs like parsley, cilantro, rosemary, or mint.
  • Extras – add a squeeze of lemon juice or a pinch of red pepper flakes for a subtle kick. Experiment with small quantities and adjust to your liking.

Variations

Sun-dried tomato pesto tossed with pasta.
  • Avocado Sun-Dried Tomato Pesto:
    • Add half a ripe avocado for a creamy and rich pesto with a unique twist.
  • Edamame Sun-Dried Tomato Pesto:
    • Add 1/2 cup shelled edamame for added protein and a vibrant green color.
  • Feta and Walnut Sun-Dried Tomato Pesto:
    • Replace Parmesan with feta cheese and use 1/3 cup toasted walnuts for a tangy and earthy flavor.
  • Mediterranean Olive Sun-Dried Tomato Pesto:
    • Add 1/3 cup pitted Kalamata olives for a briny and savory kick.
  • Roasted Red Pepper Sun-Dried Tomato Pesto:
    • Include one roasted red pepper for a smoky and slightly sweet dimension.

Equipment

You will need a powerful food processor or blender to make this pesto.

I absolutely LOVE this food processor. It’s perfect for making for making bliss balls and chocolate avocado pudding as a quick afternoon snack for my kids, and it’s been great for making quick sauces and dips too.

Serving Suggestions

Toddler's plate with pesto pasta, cucumber, and veggie straws.

Keep the pesto thick and

Thin it out slightly and:

Storage

Transfer leftover pesto into an airtight container and cover the surface with a thin layer of olive oil. Close the lid and refrigerate for up to 2 weeks.

To freeze, I like to store in single serving portions using this freezer tray so I can thaw just the amount I need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for 2 months.

Easy Pasta Sauces

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 2 votes

Sun-dried Tomato Pesto

Keep this 6-ingredient sun-dried tomato pesto handy for easy appetizers, or whip it up quickly for a versatile and delicious meal.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 8 ounce jar sun-dried tomatoes packed in oil
  • 2-3 garlic cloves
  • 1/2 cup almonds (75g)
  • 1/4 cup freshly grated parmesan cheese (25g)
  • 1 cup packed fresh basil
  • 1/2 – 3/4 cup olive oil from the sun-dried tomatoes

Instructions 

  • Drain the sun-dried tomatoes and set the oil aside. Add the tomatoes along with the rest of the ingredients in a food processor.
  • With the food processor running, slowly drizzle in the reserved oil until the mixture reaches your desired consistency. You may need more or less oil depending on your preference.
  • Taste and adjust the flavors as needed. You can add more garlic, parmesan, olive oil, or freshly squeezed lemon juice.

Nutrition

Calories: 258kcal | Carbohydrates: 18g | Protein: 7g | Fat: 20g | Sodium: 81mg | Potassium: 1053mg | Fiber: 5g | Sugar: 11g | Vitamin A: 431IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. Assuming we add the chickpeas with the garlic / greens? They’re not in the directions 😀 looks amazing!

  2. Yummmmm…pesto! I used to eat it ALL the time, but think I overdosed a bit and haven’t had any for ages. You’ve inspired me to go back…love the idea of adding chick peas!

  3. Yum yum yum! (Minus the shrimp…I’m not a big seafood fan) I like the chickpeas in the pesto, which help thicken it up a bit. I prefer basil in my pesto, but spinach is definitely good too. I’ve never had Simply Bars before but with only 9 ingredients I’m definitely going to have to try them!