Sun-Dried Tomato Pesto
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!
Sun-Dried Tomato Pesto
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!
And don’t worry, as deliciously potent as the sun-dried tomato flavor is, it doesn’t overpower the other pesto ingredients at play. They all mix together to create one unforgettably mouthwatering condiment! 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! However, I’ve found that the most fun I’ve had with a jar of sun-dried tomato pesto is handing it out as a gift to friends and neighbors. They always appreciate it and end up calling me for the recipe!
How to Make Sun Dried Tomato Pesto
- 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.
- Scrape. Using a rubber spatula, scrape down the sides of the bowl and replace the lid.
- Stream. With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.
- Stir in the reserved tomato oil and transfer to an airtight container to store.
How long will sun-dried tomato pesto stay fresh?
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.
What other recipes can I use my extra sun-dried tomatoes in?
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.
I bought a food processor – what else can I make with it?
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!
While I’ve got you daydreaming of pesto, here are a few more of my favorite recipes!
Get the Recipe: Sun Dried Tomato Pesto Recipe
- 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
- food processor
- 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.