Guys, ever since I first made a jar of this Sun-Dried Tomato Pesto I haven’t been able to stop digging into it! I make a fresh batch of this pesto at least once a month, and once you try it, I’m sure you’ll do the same. This pesto is richly flavored with toasted pine nuts, garlic, basil leaves, and of course, sun-dried tomatoes!

A small spoon is lifting a portion of pesto from the jar.

Pesto is pretty much the reason I own a food processor. I mean sure, I use it for a ton of different recipes, but making fresh pesto is usually the main reason I plug it in! After enjoying jars of fresh pesto for so many years (thanks food processor!), I felt a need to shake things up – and that’s where this truly mouthwatering sun-dried tomato pasta comes in. It’s a unique twist on the typical green pesto, but it still keeps things authentic and wonderfully Italian.

I should also mention that I’m a devote sun-dried tomato fan. When I scan the menu at any restaurant and see sun-dried tomatoes listed as a key ingredient for a dish, it’s usually what I end up ordering! If you love the bold flavor of sun-dried tomatoes as much as I do, then you’re going to obsess over this easy recipe since it’s bursting with that flavor. But don’t worry, it also sticks true to being a pesto with ingredients like toasted pine nuts, basil, and parmesan!

You can use this pesto as a spread for bread, a topping for meat, or toss it with your favorite pasta. It’s also SO good when smeared onto a sandwich!

The ingredients for pesto are placed in a food processor.

How to Make Sun Dried Tomato Pesto

  1. Pulse. Place the sun-dried tomatoes (removed from the oil), pine nuts, garlic, basil, parmesan, salt and pepper in the bowl of a food processor and pulse until all ingredients are roughly chopped.
  2. Scrape. Using a rubber spatula, scrape down the sides of the bowl and replace the lid.
  3. Stream. With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.
  4. Stir in the reserved tomato oil and transfer to an airtight container to store.
A bowl of parmesan cheese is placed next to a jar of pesto.

How to Store Sun-dried tomato Pesto

In an airtight container in the refrigerator, this homemade pesto will stay fresh for about 7-10 days. That gives you plenty of time to use it deliciously! Honestly, mine’s usually all gone and I’m making a new batch by day 3. For the freshest results and cutest presentation, try keeping the pesto in a glass jar with a tight lid.

How to Use Pesto in Recipes

If you happen to have any extra sun-dried tomatoes on hand, don’t waste them! Use them deliciously with some of my favorite easy recipes. My favorite Mediterranean Veggie Sandwich calls for sun-dried tomatoes, and this pesto would actually be a tasty addition to it as well! And if you like how creative I got with the sun-dried tomatoes in this pesto recipe, then you’re going to love Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce.

More Recipes Made in a Food Processor

MORE PESTO! Just kidding – kind of! Besides pesto, there are plenty of other recipes I use my food processor for! Strawberry Coconut Butter is one of my favorite summertime go-to spreads to make in my food processor. I also love making recipes like Cauliflower Rice and Homemade Oat Flour in there, too!

A long spoon is placed in a full jar of tomato pesto.

The Best Recipes using Pesto

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A long spoon is placed in a full jar of tomato pesto.

Get the Recipe: Sun Dried Tomato Pesto Recipe

Yield: 12
Prep Time: 5 minutes
Total Time: 5 minutes
Bright, vibrant Sun-Dried Tomato Pesto is easy to make in just minutes. Tangy sun-dried tomatoes combined with pine nuts, basil, olive oil and garlic make for the perfect pasta topping!
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Ingredients

  • 6.7 ounce Sun Dried Tomatoes in Oil
  • 1/4 cup toasted pine nuts
  • 3 cloves garlic
  • 1 cup basil leaves
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 3/4 cup olive oil

Equipment

  • food processor

Instructions 

  • Place the sun-dried tomatoes (remove from the oil), pine nuts, garlic, basil, parmesan, salt and pepper in the bowl of a food processor and pulse until all ingredients roughly chopped.
  • Using a rubber spatula, scrape down the sides of the bowl and replace the lid
  • With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.
  • Stir in 1 tablespoon of the reserved sun-dried tomato oil from the jar and transfer the pesto to an airtight container.
  • Store in the refrigerator for 7-10 days.
  • To use, serve tossed with pasta, spread onto bread, as a topping for meats or as a sandwich enhancement.

Notes

Sun-dried tomato pesto can be made up to 10 days in advance and stored in an airtight container in the refrigerator.
 
Calories: 149kcal, Carbohydrates: 1g, Protein: 1g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 2mg, Sodium: 129mg, Potassium: 29mg, Fiber: 1g, Sugar: 1g, Vitamin A: 125IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Author: Kellie
Course: Condiment, sauce
Cuisine: Italian