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Sun Dried Tomato Pesto is a delicious twist on traditional pesto. Made with just a handful of ingredients, it comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, sandwiches, and more!

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.

If you’ve ever tried basil pesto, you know just how much flavor it adds to any dish. The traditional recipe is made with basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt… and it’s one of my all time favorites! But when I tried this Sun-Dried Tomato Pesto (or “Red Pesto”) there was something 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 salads, on pizza, as part of a cheese board, and even mixed into roasted veggies. Best of all, it’s one of the easiest recipes to make!

Overhead image of Sun-Dried Tomato Pesto with garlic and fresh basil

what you’ll need for this pesto recipe

Sun dried tomatoes – I used one 8.5 ounce jar of sun dried tomatoes in oil as the starting point for this recipe. If you have dehydrated sun dried tomatoes, rehydrate them in extra virgin olive oil before using them.

Fresh basil – I added 1 cup fresh basil leaves to blend with the sun dried tomatoes.

Parmesan cheese – I used 1/2 cup grated Parmesan cheese for flavor and texture.

Pine nuts – I used 1/4 cup pine nuts, also for flavor and texture.

Garlic – I added 3 fresh garlic cloves for a garlicky zip. Feel free to add more or less to taste.

Salt – I added about 3/4 teaspoon salt to bring out all the flavors. You can add anywhere between 1/2 – 1 teaspoon.

Olive oil – Finally, I used 1/2 cup extra virgin olive oil to give the pesto the right consistency.

how to make sun dried tomato pesto

Combine everything except the olive oil. In a large food processor, combine sun-dried tomatoes, basil, pine nuts, garlic, and Parmesan cheese.

Add the olive oil. With the food processor running, slowly add the olive oil until emulsified and/or until you reach your desired consistency. If you con’t have a food processor, you can also use a high powered blender.

Use or store. Use immediately or store in a jar or other airtight container in the refrigerator for up to one week. You can also freeze pesto in a freezer-safe container for up to 3-4 months.

Recipe Variations

Use any type of leafy green in place of basil (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.
Give it a kick by adding crushed red pepper flakes
Add nutritional yeast for a pop of protein

Sun-Dried Tomato Pesto ingredients in a food processor

how to use sun dried tomato pesto in a recipe

Add it to your favorite pasta like this Pesto Chicken Pasta
Use it as a spread on your favorite sandwiches like this Italian Party Sub
Use it in place of pizza sauce or on this Sun Dried Tomato Chicken Flatbread
Combine it with fresh basil and your favorite cheese in a stuffed chicken recipe
Spread it on garlic bread or bruschetta
Add it to an antipasto platter
Use it as a dip for crackers or pita chips
Use it in a dip like this Cheesy Pesto Artichoke Dip
Use it to flavor a sheet pan meal like this Sheet Pan Pesto Chicken