Delish Sun Dried Tomato Pesto Recipes

Sun dried tomato pesto is one of those magical condiments that somehow feels fancy but is crazy easy to whip up at home. It’s like the love child of a classic pesto and a sun-drenched Italian summer all rolled into one jar. Thick, tangy, and bursting with that concentrated tomato flavor, this stuff is my go-to for punchy sandwiches, pasta nights, or just dolloping over roasted veggies when I’m feeling lazy. If you’ve never tried sun dried tomato pesto, you’re in for a treat—think rich, savory, a little sweet, and so versatile it might just sneak its way into your regular meal rotation.

My husband, the ultimate skeptic about “fancy sauces,” actually eats this stuff by the spoonful. No joke. I first made it when we had unexpected guests and I was scrambling for a quick appetizer spread. Spread it on toasted baguette slices, added some creamy cheese, and boom—everyone was impressed, especially him. He even asks me to “make that red pesto thing” on regular days now, which counts as a win in my book. And honestly, I love that it’s a staple that feels special but doesn’t stress me out when life’s hectic (which is 99% of the time).

How to Make It

Alright, let’s be real—making sun dried tomato pesto is like playing with flavors you already love but turning the volume way up. Grab your blender or food processor, toss in the key players, blitz it until it’s almost smooth but still with some texture, and you’re done. The trick? Use good-quality sun dried tomatoes packed in oil; they make all the difference. Don’t stress if you don’t have pine nuts—walnuts or almonds do the job just fine. I usually eyeball the garlic (more means better, no shame). And hey, olive oil is your friend here—to keep it slick and rich. Feel free to taste as you go and adjust the salt or cheese because everyone’s taste buds are a little different. This isn’t rocket science, it’s pesto magic!

✔Ingredient Notes

– Sun Dried Tomatoes: The star of the show. Oil-packed ones are easiest and tastiest; dry-packed need soaking first. Dodge the ones that taste like leather.
– Pine Nuts: Classic, buttery, and nutty, but if you’re broke or allergic, swap them for walnuts or almonds with zero guilt.
– Parmesan Cheese: Adds salty, cheesy depth. Don’t skimp unless you want bland sauce.
– Garlic: More garlic = more love. Peel well or your pesto turns into garlic paste—which is also good but different vibe.
– Olive Oil: Use something decent, not the weird supermarket leftovers. It really pulls everything together.

✔Recipe Steps

1. Drain your sun dried tomatoes if they’re packed in oil but save a bit of that oil for mixing.
2. Toss sun dried tomatoes, pine nuts, parmesan, garlic, and a pinch of salt into your blender or food processor.
3. Pulse a few times to start breaking things down, then slowly drizzle in olive oil as it blends—keep an eye on texture.
4. Scrape down the sides if needed, and blend again until it’s chunky but spreadable (you want some bite).
5. Taste and adjust salt, cheese, or garlic if it’s calling for a little more punch.
6. Store leftover pesto in an airtight container, making sure you cover the top with a little oil to keep it fresh.

What to Serve It With

This pesto loves hanging out on just about everything. Slather it on toasted bread with melty mozzarella for an instant fix. Toss it with warm pasta or spiralized veggies and call it dinner. Drizzle over grilled chicken or roasted veggies for a flavor boost. Heck, it even works as a spicy spread in your sandwich or burger. I’ve even stirred it into scrambled eggs when I needed a savory kick-start in the morning.

✔Tips & Mistakes

If your pesto feels too dry, don’t freak—add more olive oil, slowly. Overblend and it turns into a weird paste, so pulse in bursts. Using the best sun dried tomatoes you can find really changes the game; cheap ones taste bitter, trust me. Also, don’t skip the cheese or garlic unless you really want a bland spread.

✔Storage Tips

Pesto keeps well in the fridge for about a week if you cover it with a thin layer of olive oil to stop it from browning. It also freezes beautifully in ice cube trays for tiny future flavor bombs (pesto on point in 3 minutes). Cold pesto on toast? I mean, no shame, it’s still tasty—though warming it up brings out the flavors better. Leftover pesto for breakfast? Go for it. Life’s short, eat the sauce.

✔Variations and Substitutions

Swap the pine nuts for any nuts or seeds you have lying around (cashews add a nice creaminess). No parmesan? Nutritional yeast works in a pinch for a cheesy vibe. If you want it vegan, skip the cheese and boost the garlic and lemon juice for brightness. Ran out of olive oil? Mild avocado oil is a decent stand-in but watch the flavor. If you like a little heat, add chili flakes or a dash of smoked paprika to surprise yourself. Honestly, this recipe is forgiving—it’s like that friend who gets you, no matter what.

Frequently Asked Questions

Delish Sun Dried Tomato Pesto Recipes

This vibrant sun dried tomato pesto is a delicious twist on the classic, full of rich flavors and perfect for pasta, sandwiches, or as a dip.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups sun dried tomatoes packed in oil
• ▢ 0.75 cups fresh basil leaves
• ▢ 0.25 cups pine nuts lightly toasted
• ▢ 2 cloves garlic minced
• ▢ 0.5 cups parmesan cheese grated
• ▢ 0.75 cups extra virgin olive oil
• ▢ 0.25 teaspoons salt
• ▢ 0.125 teaspoons black pepper freshly ground

Instructions

Preparation Steps

• Combine sun dried tomatoes, basil leaves, toasted pine nuts, and minced garlic in a food processor.
• Pulse the mixture until coarsely chopped.
• With the processor running, slowly add parmesan cheese and olive oil until the pesto reaches a smooth consistency.
• Season with salt and freshly ground black pepper to taste.
• Serve immediately over pasta, spread on sandwiches, or refrigerate in an airtight container.

Notes

Store leftovers in the fridge for up to one week or freeze for longer storage. This pesto also pairs well with grilled chicken or vegetables.