Homemade Sun-dried Tomato Pesto is so easy and delicious! A blend of sun-dried tomatoes, toasted pine nuts, garlic and basil yields a tasty and robust sauce. I’ve listed a few creative ways to use this pesto at the end of the post as well as storing instructions. This recipe will yield about 1⅓ cups.
Pesto is one of my favorite condiments.
It started with this homemade basil pesto pesto and since then I’ve made cilantro, piquillo pepper, ramp, spinach versions. However, sun-dried tomato pesto is one of my top favorites. Not only because it’s so incredibly delicious but it’s also super versatile and easy to make at home. Basically you just throw everything into a food processor and in minutes you have a flavorful pesto to be used a plethora of ways. I also love the fact that you can make a batch and then freeze it so I always have it on hand. I also want to note that I make this pesto in my 5-cup cordless mini food processor. I’ve linked that and my larger food processor in the printable recipe at the end of this post.
To Make This Sun-dried Tomato Pesto You Will Need:
- pine nuts – Adds delicious nutty flavor. You can substitute with walnuts or almonds instead.
- sun-dried tomatoes – You want sun-dried tomatoes packed in olive oil.
- basil leaves (fresh) – Adds bright herbaceous flavor.
- garlic – Adds distinct punchy flavor.
- red pepper flakes – For subtle heat and flavor.
- lemon juice – Lends acidity and flavor.
- parmesan cheese – Use freshly grated for best flavor.
- sugar (white) – Helps to balance flavors and the acidity of the tomatoes.
- salt – Enhances the flavors in the pesto.
- freshly ground black pepper – Adds some subtle bite and flavor.
- olive oil – Lends flavor and helps to emulsify the ingredients into a creamy and spreadable consistency.
Toast The Pine Nuts:
In a small skillet, toast 1/3 pine nuts over medium-low heat until lightly golden and fragrant, about 6 minutes.
Make The Pesto:
Remove the sun-dried tomatoes from the jar, reserving 1/4 cup of the oil.
In your food processor fitted with the blade attachment, add in the sun-dried tomatoes, 2 cloves smashed and peeled garlic, 1 cup (loosely packed) fresh basil, the juice of 1/2 a lemon, toasted pine nuts and a pinch of red pepper flakes.
Add in the 1/4 cup of the oil from the sun-dried tomatoes.
Secure the lid and pulse until finely chopped.
Next add in 1/3 cup freshly grated parmesan cheese, a pinch sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Secure the lid and process while slowly pouring in olive oil (this can be anywhere from 1/4 to 1/2 cup) until it’s reached a desired consistency.
Ways to Use Sun-dried tomato Pesto:
- Use as a spread for sandwiches or wraps.
- Mix with cream cheese and spread on a bagel.
- Enjoy as a topping to grilled chicken, lamb or vegetables.
- Fry an egg with it.
- Use it to build a pasta sauce.
- Toss with roasted potatoes.
How Long Will Sun-dried Tomato Pesto Last?
If stored in an air-tight container and refrigerated, this pesto will last up to 5 days.
Can Sun-dried Tomato Pesto Be Frozen?
Yes! Measure 1 to 2 tablespoons of pesto among an ice cube tray and freeze. Once frozen, pop out the cubes and transfer to a freezer-safe bag or container. Frozen sun-dried tomato pesto will last for up to 3 months in the freezer.
Enjoy! And if you give this Homemade Sun-dried Tomato Pesto Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Sun-dried Tomato Pesto Recipe
Ingredients
- 1/3 cup pine nuts
- 8.5 ounce jar sun-dried tomatoes in oil, plus 1/4 cup of the oil from jar
- 2 cloves garlic
- 1 cup fresh basil leaves, loosely packed
- 1/2 medium lemon, juiced
- 1 pinch red pepper flakes
- 1/3 cup parmesan cheese, freshly grated
- 1 pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil, or more as needed
Equipment
Instructions
TOAST THE PINE NUTS:
- In a small skillet, toast the pine nuts over medium-low heat until lightly golden and fragrant, about 6 minutes.
MAKE THE PESTO:
- Remove the sun-dried tomatoes from the jar, reserving 1/4 cup of the oil.In your food processor fitted with the blade attachment, add in the sun-dried tomatoes, the sun-dried tomato oil from the jar, garlic, basil, lemon juice, the toasted pine nuts and a pinch of red pepper flakes. Secure the lid and pulse until finely chopped.
- Next add in parmesan cheese, sugar, kosher salt and freshly ground black pepper. Secure the lid and process while slowly pouring in olive oil (this can be anywhere from 1/4 to 1/2 cup) until it’s reached a desired consistency.
- See blog post for storage instructions.
Notes
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