Sun Dried Tomato Pesto

This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn’t be easier to make!

This is one of those absolute staples that’s always lurking about in my fridge. From a quick lunch to a delicious dinner, I slather this on just about everything. Let’s take a closer look at what the fuss is all about shall we?

Homemade Sun Dried Tomato Pesto

Sure, Basil Pesto is great, but sun dried tomato pesto?! Oh guys. You’re in for a treat. I quite often pair regular pesto with sun dried tomatoes, the flavours complement each other so nicely. So, sun dried tomato pesto is a no brainer for me.

You can get store-bought sun dried tomato pesto from nearly everywhere, BUT, homemade is truly is so much better. Store bought Pesto is one of those things that varies so much from brand to brand. I like to make my own pesto as you know exactly what’s going in, and you can easily adjust it to your preferred taste.

Plus, homemade pesto is SO easy to make, it would be rude not to.

First things first, let’s see what you’ll need.

Sun Dried Tomato Pesto Ingredients

• Sun Dried Tomatoes
• Fresh Basil
• Garlic
• Parmesan
• Pine Nuts
• Extra Virgin Olive Oil

What kind of Sun Dried Tomatoes to use?

I always use ones from a jar because they’re packed with so much oil. You can use ‘dried’ sun dried tomatoes or semi-dried tomatoes, but you might need a little extra oil in when blitzing.

Can I replace the Pine Nuts?

Pine nuts give pesto a nice bit of texture, but they are rather expensive. To get that crunch without a hit to the wallet, consider almonds, pistachios or walnuts. If you have a nut allergy then you can substitute sunflower seeds.

How to make Sun Dried Tomato Pesto

If you have the time and patience you can make sun dried tomato pesto in a pestle and mortar, but in most cases, a food processor works just perfectly. The advantage of using a pestle and mortar is you arguable get more flavour because you’re bursting the cells in the ingredients, as opposed to very finely chopping them. But again, a food processor is just fine.

Freshly grated Parmesan

I strongly recommend using freshly grated parmesan (as opposed to the dusty kind). Any other kind of parmesan will throw off the flavour and texture of the pesto.

Extra Virgin Olive Oil

Ensure you’re using extra virgin, not just regular olive oil. Extra virgin olive oil is far more flavoursome and gives you that classic ‘pesto’ flavour. Some people use the oil from the sun dried tomatoes, but whilst it does have added flavourings, it’s actually mostly vegetable or sunflower oil, which both lack in flavour.

How to make Sun Dried Tomato Pesto in a Food Processor (quick summary)

1. Add all of your ingredients in a food processor, apart from your extra virgin olive oil.
2. Turn on motor, then gradually pour in your oil until desired texture.
3. Taste test for seasoning and adjust accordingly.

Sun Dried Tomato Pesto FAQ

Is Sun Dried Tomato Pesto Vegetarian?

Depending on how strict of a vegetarian you are, it may not be as parmesan does often contain animal rennet. To make it vegetarian use a vegetarian hard cheese alternative.

How to store Pesto?

The best way to store sun dried tomato pesto is to pop it in an airtight container with a layer of oil over it. This will stop the pesto from oxidising. Each time you use the pesto, pour out the oil and when you return it make sure you add another layer. This will last in the fridge for up to a week, any longer is at your discretion.

Is red pesto the same as sun dried tomato pesto?

It typically is – yes. In Italy Pesto Alla Genovese refers to basil pesto. Whereas Pesto Rosse (Red Pesto) refers to a variation with sun dried tomatoes. Having said that, sometimes you’ll see red pesto using red peppers with/without sun dried tomatoes.

Serving Sun Dried Tomato Pesto

How to use Sun Dried Tomato Pesto?

• You can use it as a pizza base
• As a flavour booster for your next ragu/meat sauce sauce
• With cheese and crackers
• Sun Dried Tomato Pesto Pasta (pictured above)
• Halloumi and Chorizo Grilled Cheese (pictured below)
• Creamy Tomato Pasta

Okay, let’s tuck into the full sun dried tomato pesto recipe shall we?!

How to make Sun Dried Tomato Pesto (Full Recipe & Video)

5 from 4 votes

Sun Dried Tomato Pesto

By: Chris Collins

This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!! Makes approx 1.5-2 cups worth. Serving is based on 1/4cup.

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 2 cups

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Equipment

• Food Processor
• Spatula
• Fine Cheese Grater

Ingredients 

1x2x3x

• ▢ 1.5 cups / 180g Sun Dried Tomatoes (use jarred ones, more flavour)
• ▢ 1 packed cup / 30g / 1oz Fresh Basil
• ▢ 1/2 cup / 40g Freshly Grated Parmesan
• ▢ 1/4 cup / 4 tbsp Pine Nuts, toasted if desired
• ▢ 1/3 - 1/2 cup / 80 - 125ml Extra Virgin Olive Oil, or as needed
• ▢ 1 small clove of Garlic
• ▢ 1/2 tsp Salt, or to taste
• ▢ 1/4 tsp Black Pepper, or to taste

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Instructions 

• Add all of your ingredients to a food processor apart from the olive oil and turn on the motor. 
• Slowly pour in your olive oil until desired texture, stopping and scraping the side if needed.
• Taste test for seasoning and adjust accordingly. Store in an airtight container in the fridge up to 1 week (see notes).

Video

Notes

a) Sun Dried Tomatoes - I always go for jarred ones because they're packed with a little more flavour than vacuum packed or semi-dried tomatoes. You can use 'dry' sun dried tomatoes, you might just need a little more oil than if you were using jarred.

b) Olive Oil - Definitely make sure you're using extra virgin olive oil, not just regular olive oil. Extra virgin olive oil gives you much more of a classic pesto flavour.

c) Freshly Grated - Ensure you're using freshly grated parmesan (not the powdered stuff) otherwise it'll throw the texture off.

d) How to store sun dried tomato pesto - Pop it in an airtight container with a layer of olive oil over. This will last in the fridge for up to 1 week (longer at your discretion). Each time you use it, pop another layer of olive oil over it. This will stop the pesto from oxidising.

e) Calories - based on 1/4 cup of pesto, using 1/3 cup extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

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Nutrition

Calories: 180kcal | Carbohydrates: 8.62g | Protein: 2.87g | Fat: 16.19g | Saturated Fat: 1.991g | Polyunsaturated Fat: 3.339g | Monounsaturated Fat: 9.803g | Trans Fat: 0.006g | Sodium: 229mg | Potassium: 512mg | Fiber: 2g | Sugar: 5.29g | Vitamin A: 700IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 1.8mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

Hey, whilst you’re here why not check out my other recipes?

Deliciously Different Types of Pesto

• Broccoli Pesto
• Roasted Red Pepper Pesto
• Chive and Parsley Pesto
• Classic Basil Pesto
• Pistachio Pesto