Sun-Dried Tomato Pesto is a fun and delicious twist on the traditional pesto recipe.
Made with just a handful of ingredients, this recipe comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, bruschetta, and more.
Keep a batch on hand for a last minute appetizer, or mix it up in no time for a quick, easy, and flavor-packed dinner. No matter how you use it, you’re sure to LOVE how easy, versatile and delicious this Sun-Dried Tomato Pesto is!
Have you ever ordered a meal at one of your favorite restaurants and immediately known you NEEDED to re-create it?
That’s exactly what happened with this Sun-Dried Tomato Pesto.
I’ve always been a pesto fan, and if you’ve ever tried Basil Pesto you know just how much flavor it adds to any dish. It’s one of my all time favorites! And there are so many variations on pesto you can try, but there’s something about this Sun-Dried Tomato Pesto that’s extra. Extra flavorful. Extra addictive. Extra amazing.
It’s packed with sun-dried tomatoes, basil, olive oil, garlic, pine nuts, and Parmesan cheese…..and it makes the best addition to so many meals. We love it in pasta, on pizza, as part of a cheese board, and even mixed into roasted veggies. And to be honest? I could totally eat it by the spoonful.
Best of all, it’s one of the easiest recipes to make. All you need is 5 minutes and a food processor and you’re good to go. And while you’re at it? You might want to just make a double batch. It’ll go quickly.
WHAT INGREDIENTS ARE IN THIS RECIPE?
- Sun-dried tomatoes in oil
- Fresh basil
- Parmesan cheese
- Pine nuts
- Olive oil
HOW DO YOU MAKE SUN-DRIED TOMATO PESTO?
- In a large food processor, combine sun-dried tomatoes, basil, pine nuts, garlic, and Parmesan cheese.
- With the food processor running, slowly add the olive oil until emulsified.
- Store in an airtight container in the refrigerator.
WHAT IS PESTO?
Pesto is an Italian sauce that originated in Genoa, the capital city of Liguria, Italy. Traditional pesto is made with fresh basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt. The word pesto is derived from the Italian pestare, which means to pound or to crush.
WHAT ARE SOME VARIATIONS ON TRADITIONAL PESTO?
- Use any type of leafy green in place of basil. Some good options are mint, parsley, cilantro, spinach, arugula or kale.
- Swap out the pine nuts for walnuts, almonds, pistachios, or any of your favorite nuts.
- Switch up the flavor by adding artichokes, olives, roasted red peppers, eggplant, or avocado.
- Give it a fresh twist by adding lemon juice, balsamic vinegar, or even a splash of white wine.
HOW DO YOU USE SUN-DRIED TOMATO PESTO IN A RECIPE?
- Add it to your favorite pasta
- Use it in place of pizza sauce
- Combine it with fresh basil and your favorite cheese in a stuffed chicken recipe
- Spread it on garlic bread or bruschetta
- Add it to a cheese board
- Use it as a dip for crackers or pita chips
HOW DO YOU STORE IT?
Pesto can be stored in an airtight container in the refrigerator for up to one week OR in the freezer for 3-4 months.
CAN YOU MAKE IT WITHOUT A FOOD PROCESSOR?
If you don’t have a food processor, you can also use a high-powered blender to make pesto.
IF YOU LOVE PESTO, HERE ARE SOME OF OUR FAVORITE WAYS TO USE IT:
- Cheesy Pesto Stuffed Chicken
- Pesto Chicken Pasta
- Cheesy Pesto Artichoke Dip
- Sheet Pan Pesto Chicken
- Pesto Chicken Salad
- Garden Vegetable Pesto Pizza
- Parmesan Pesto Deviled Eggs
- Pesto Chicken Flatbread
- White Bean Pesto Soup
- 1 (8.5 oz.) jar sun-dried tomatoes in oil
- 1 c. fresh basil leaves
- 1/2 c. Parmesan cheese
- 1/2 c. extra virgin olive oil
- 1/4 c. pine nuts
- 3 cloves garlic
- 1/2 - 3/4 tsp. salt
- In a food processor, combine sun-dried tomatoes in oil, basil, Parmesan, pine nuts, garlic, and salt.
- While food processor is running, slowly add olive oil until emulsified (*for a thinner consistency, add additional oil.)
- Transfer to an airtight container and store in the refrigerator for up to one week.
Amount Per Serving:Calories: 175 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 5mg Sodium: 212mg Carbohydrates: 2g Fiber: 0g Sugar: 0g Protein: 2g