Sun Dried Tomato Pesto

5 from 4 votes

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 Time5

Total Time5

Course: Lunch, Sauce

Cuisine: Italian

Servings: cups

Author: Chris Collins

Cost: £1 / $1

Equipment

Food Processor
Spatula
Fine Cheese Grater

Ingredients

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

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.

Nutrition