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 It
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. Stir in 1 tablespoon of the reserved sun-dried tomato oil from the jar and transfer the pesto to an airtight container.
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.