Homemade Sun-dried Tomato Pesto Recipe

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.

Course Homemade Ingredients & Condiments

Cuisine Italian

Keyword easy recipe, homemade, pesto, sauce, sun-dried tomatoes, vegetarian

Prep Time 15

Cook Time 6

Total Time 21

Servings servings

Calories 132

Author Laurie McNamara

Equipment

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

US Customary - Metric

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition