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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.
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 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!
Table of Contents
Ingredients
- 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
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.
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
- 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
Keep the pesto thick and
- Spread on toast, sandwiches, and cheese quesadillas.
- Enjoy as a dip for crackers or vegetables!
Thin it out slightly and:
- Toss with your favorite pasta (you can add more olive oil or pasta water to thin out the pesto). You can enjoy warm or cold like in this pesto orzo salad or chicken pesto spaghetti.
- Combine with cooked lentils or grains, like quinoa or rice.
- Serve on top of fish, chicken, tofu, or eggs
- Use as a pizza sauce like in this chicken pesto flatbread and mini pizza. This protein pizza dough recipe is the easiest you will ever make.
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!
Sun-dried Tomato Pesto
Equipment
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.
The pasta looks seriously amazing! I’ll have to check out those simply bars…I haven’t seen them in the store!
It really was a satisfying meal..came together so quickly too! Super easy!
Yea, I’ve only seen them at Sprouts and Whole Foods.
This looks AMAZING, Min! I just got my first food processor so I am so excited to make pesto! I pinned this recipe pronto 🙂 BTW, I love how you have your Pinterest boards organized! I started mine off with just one board for all food, and spent one painstaking afternoon separating it into sweet and savory. If only I had chosen to use your system!
Ooh! I remember the day when I got my very own food processor! It was a glorious day, indeed ;). Congrats! Can’t wait to see what wonderful creations you come up with! Pinterest really is addictive! Where has this been all my life? I would’ve done the same thing if I hadn’t seen other people’s boards. I just simply followed in their footsteps ;). I LOVE all your boards!
love the nutrition facts on the simply bars! i’m always making sauces that are ugly colors but taste incredible!
Yup! True that ;). Goes to show that we shouldn’t judge people or food by their outer appearance!
I love pesto with basil! Never tried it with spinach before, will give it a try since Patrick doesn’t really like too much basil flavor. Thanks for the review on The Simply Bar! I was on the lookout for a good protein bar that I can eat right before I go to the hospital or as a snack post-delivery. Hopefully they carry these at my grocery store 🙂
Most of the time I use spinach because we ALWAYS have some on hand. Oh I hope you find them at your grocery store! The D-day is fast approaching!!!! Hang in there! Praying for you!!
Wow Min your pictures are getting better and better! Do you have a new camera?
I actually stopped by to tell you I’ve nominated you for a Liebster award https://eatandgetmoving.wordpress.com/2012/08/09/liebster-blog-award-11-random-facts-about-me/ 🙂 Love, Leanne
Thank you! I’m practicing every chance I get 😉 It’s quickly becoming a passion of mine!
And thank you for the nomination! You’re so sweet!
I can imagine, I’d LOVE a new camera and get better at food photography! It’s on top of my wish-list 😉 and you’ve very welcome Min, you’re such a sweetheart with an awesome blog!
wow Min, your pictures and recipes are getting better and better! Yay for improvement~And omgness, I just cannot wait to try these bars. I always hear about how great they are. I tend to eat (when I eat bars) Kind bars, lara bars, pure bars, and clif mojo!!! I’m definitely willing to try these. And I’m a HUGE basil fan. Pretty much anything that hurts my nostrils from super bold smell is my fave when it comes to food, hehehe.
I’ve never made pesto still and this recipes looks fabulous! I need a food processor so bad. And I’m seeing a Vitamix, so jealous! Unfortunately since we got married all my cooking things had to be left in storage and I only have what our corp housing gave us 🙁 But I’m looking into buying an extra food processor just because I need it! Also I haven’t tried these bars but they look and sound great! I hate the protein bars that have a fake taste.
Hehe.. I do love my Vitamix! It was my birthday and Christmas present. I never owned a food processor, and when it came time to invest in one, I thought, “why not get this beauty that can function as a juicer and a food processor!”
And yes, you must try these bars! I think what I love the most is the crunchy texture! Yum
I am totally making this pesto tonight for my family! It looks and sounds delicious!
I’m going to definitely try those TSB bars. It is so. hard. to find gluten-free protein/energy bars that have a relatively decent nutritional profile and real ingredients!
Ooh you’ll have to let me know what you and your family thought of the sauce! I hope you guys enjoyed it!
I know you’ll love these, Stephanie! I don’t know how the geniuses behind TSB team did it, but it’s super delicious and nutritious at the same time! For a protein bar that’s unheard of!
I’ll have to try that pesto recipe! I like basil in mine, but spinach would be good as long as there’s plenty of parmesan cheese. 🙂
Yea, this recipe by Angela was vegan so she used nutritional yeast, but I’m sure parmesan cheese will work beautifully!
That pesto looks delicious! I prefer using spinach too, or kale. I’m not a huge basil fan for some reason.
Me too! Ooh I haven’t tried making it with pesto! Great idea, Caroline! I still haven’t figured out if I like basil or not….in some dishes I do, but then in others I politely push aside and let Tim eat it 😉