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Sun-Dried Tomato Pesto

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Last Updated on August 24, 2020 by Lisa Johnson

I was trying to come up with a fun recipe for chicken thighs, but somehow ended up making Sun-dried Tomato Pesto instead. I wasn’t in the mood to go outside and grill chicken, so I went with crostini instead. From dinner to appetizer just like that! Not that you need any bread, this stuff is amazing right off a spoon.

a square glass jar filled with sun-dried tomato pesto topped with fresh basil leaves.

How many of you are trying to stick your spoon into your computer screen right now? If you have the ingredients on hand, you can whip up a batch in minutes!

Sun-dried Tomato Pesto ingredients in small white bowls; garlic, walnuts, basil, parmesan cheese, sun-dried tomatoes, cayenne, salt, pepper.

How do you make Sun-dried Tomato Pesto?

Place the toasted walnuts, chopped basil, garlic, sun-dried tomatoes including the oil into the bowl of a food processor.

walnuts, basil, garlic and sun-dried tomatoes layered in the bowl of a food processor.

Pulse a few times to combine the ingredients. 

sun-dried tomatoes, basil, garlic and walnuts pulverized in a food processor.

Scrape down the sides of the bowl with a rubber spatula, then add the olive oil, salt, pepper, cayenne pepper or red pepper flakes and Parmesan cheese.

looking down on grated parmesan cheese, salt and pepper on top of the sun-dried tomato pesto mixture.

Pulse until the desired consistency is achieved. You may need to add additional oil if you prefer a smoother sauce.

Serve immediately

Sun-dried Tomato Pesto served on crustini sitting on a small white plate and topped with shredded cheese and basil.

 or pour into an air-tight container and store in the refrigerator until ready to use. Can be stored for up to 2 weeks.

sun-dried tomato pesto in a glass jar with crostini and parmesan cheese in the background.

Soooo good!!

Recipe Notes & Tips

  • I used Delallo sun-dried tomatoes in olive oil. If using a different brand, drain the oil and add an additional 1/4 cup of olive oil.
  • Feel free to substitute pine nuts if you prefer, or even sliced almonds would work. Pine nuts go rancid rather quickly, so I do not keep them on hand.
  • Cayenne pepper is added just as a subtle background flavor. Feel free to substitute crushed red pepper flakes if you prefer.

Recipes that use Pesto Sauce:

More delicious Pesto Sauce recipes:

Enjoy!!

a square glass jar filled with sun-dried tomato pesto topped with fresh basil leaves.

Sun-dried Tomato Pesto

Homemade Sun-dried Tomato Pesto is easy to make and ready in minutes. It is perfect served as an appetizer or with pasta, chicken, fish or pork.
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Course: Condiment
Cuisine: Italian
Keyword: sun-dried tomato recipe, sauce recipe, homemade pesto recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 18 Servings
Calories: 107kcal
Author: Lisa Johnson

Equipment

  • Food Processor

Ingredients

  • ¼ cup toasted walnuts
  • 1 cup fresh basil chopped or cut into thin strips
  • 1 large clove garlic cut in half - or 2 regular cloves
  • 13.4 ounces sun-dried tomatoes packed in olive oil 2) 6.70 ounce jars - do not drain
  • ¼ cup olive oil use more if needed
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • teaspoon cayenne pepper or crushed red pepper flakes
  • 1 cup grated Parmesan cheese

Instructions

  • Place the toasted walnuts, chopped basil, garlic, sun-dried tomatoes including the oil into the bowl of a food processor.
  • Pulse a few times to combine the ingredients. 
  • Scrape down the sides of the bowl with a rubber spatula, then add the olive oil, salt, pepper, cayenne pepper or red pepper flakes and Parmesan cheese.
  • Pulse until the desired consistency is achieved. You may need to add additional oil if you prefer a smoother sauce.
  • Pour pesto into an air-tight container and store in the refrigerator until ready to use. Can be stored for up to 2 weeks.

Notes

  • I used Delallo sun-dried tomatoes in olive oil. If using a different brand, drain the oil and add an additional 1/4 cup of olive oil.
  • Feel free to substitute pine nuts if you prefer, or even sliced almonds would work. Pine nuts go rancid rather quickly, so I do not keep them on hand.
  • Cayenne pepper is added just as a subtle background flavor. Feel free to substitute crushed red pepper flakes if you prefer.

Nutrition

Calories: 107kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 174mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 1mg

 

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