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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.
I love love love pesto!
I like that you made a few substitutions to the recipe. Sounds delicious!
Typically I love basil, but don’t often buy it. And when I had a basil plant, it died so fast. 🙁
I don’t buy herbs too often either because they’re on the pricier side. I want to grow them myself, but they all die under my care also…I have a problem with overwatering! They always look so sad and thirsty though! 🙁
You had me at the title! These are some of my favorite ingredients! This looks so delicious!
🙂 Hope you’ll give it a try! The addition of chickpeas was wonderful! YOu may have to add more water though, as its addition results in a thicker consistency
I love basil pesto!! That looks so good! So glad you liked the Simply Bars!!! Aren’t they awesome!! I love the coconut lemon and the chocolate pb. Yum!!
Yes yes, Brittany!!! You were absolutely right! I’m so happy. 😉 Perfect snack to take to school! Hope you have a wonderful weekend!!
I love the Simply Bars! They sponsored the Blend Retreat last year and we were able to try all of their flavors. My favorite is the coconut too! Followed by the cinnamon. 🙂
oh, and I totally know what you mean about the “protein-y taste” those other bars have.
Ooh, how fun! Does the Blend Retreat take place every year? So you’ve had these wonderful bars since last year?!? I’ll happily join ya 😉
This year was the first, but 2013 is already in the works!
This looks SO good! I love pesto 🙂 It is the best making a big jar at the beginning of the week and using it for sandwiches, salad dressings, wraps and pasta dishes.
That’s what I do also! So versatile! Love it 😉
I LOVE Simply Bars! They’re definitely the cleanest high protein bar on the market; all the others are packed with fake ingredients and sugar alcohols, which make my tummy funny. :-/ I’ve been searching for the Caramel Peanut flavor, but haven’t had any luck. Until I find it, Lemon Coconut is my favorite too. 🙂
Your pesto looks and sounds amazing! I love that you added chickpeas for extra protein. I may give this a whirl (with basil AND spinach–love them both!) and use it as a sauce for chicken!
HUGS! xoxo
Seriously! I don’t know why I didn’t pay attention to sugar alcohols before! My stomach never felt funny from eating others, but it sure prefers TSB ;). Ooh, that one’s a good one too! My close second! Mmm…pouring the sauce over chicken sounds like a great idea! Happy Friday!
Your pasta looks gorgeous 🙂 I liked the look of that sun dried tomato pesto too, and I love your use for it here!
Thanks, Kari! I’m really having fun in the kitchen lately…cooking and snapping pictures ;). The hubby complains that he misses his warm plate of food! haha..poor guy.
This recipe sounds so yum, Min – thanks for sharing! Do you think it would taste good without the nutritional yeast (don’t have any at home)! I actually love the flavor of basil in pesto but I also do love spinach so wouldn’t mind alternating between the 2!
The Simply Bar sounds yummy- not sure if they sell them in London but I will def keep an eye out for them! It sure has an impressive amount of protein per bar! Hows the ingredient list- I’m guessing rather minimal given the bar’s name? I recently tried Bounce energy balls which are full of protein too- highly recommend them as an alternative!
I would imagine it would be just fine! I just followed Angela’s vegan recipe, but adding some parmesan cheese never hurt a dish ;). TSB is impressive! Only 9 ingredients! And I recognized every single one of them! Oh, I hope you can find it in London! And thanks for the suggestion! I’ve never tried them and will def be on the lookout!
Simply Bar came to the Richmond Vegetarian festival so I got to try a bunch of flavors! I liked them, but they’re so expensive, they probably won’t make it into my regular rotation 🙁 boo!
Ooh that festival sounds likes fun! Man, I’ve never been to Virginia…gotta get myself up there one of these days! You’ve convinced me ;). Yea..they are a bit pricey, but so are all the other protein bars I’ve tried. I’m def going to stock up when they go on sale! 😉
Aww..thanks, Ellie ssi! I still have long ways to go, but I’m having a lot of fun clicking away 😉 I think you’ll love it! The texture is so different from all those products you mentioned. Very crunchy and crispy! Haha, you’re so cute! I wish we lived close…