Sun-Dried Tomato Pesto Recipe (2024)

Published: Aug 7, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

Jump to Recipe

Six ingredients are all you need to make this sun-dried tomato pesto recipe. Full of rich flavor this is perfect spread on a crostini, mixed into pasta, on top of eggs and more.

If you know me, you know I love garlic. Years ago my friend Tiffany would come over and we'd make some of the fresh ravioli and throw in heaps and heaps of garlic. My mother used to say it was coming out of my pores. Now my boyfriend can smell the garlic a mile away.

With my love of garlic it's only natural I love pesto-pine nut and walnut. It was only a matter of time until I threw in sun-dried tomatoes too. This sun-dried tomato pesto is perfect spread on a crostini, mixed into pasta, topped on a grilled piece of chicken or fish, and so many more. The options are endless. Enjoy.

How do you make sundried tomato pesto?

It's really easy can be made in 10 minutes. Start off with your basil leaves, make sure they are clean and no steams attached. Add those to your food processor. Then add the star, sun-dried tomatoes. I used a mix of dry and ones that were stored in oil- I strained them first. Next your garlic, I used 3 cloves but if you don't love the stuff as much as I do feel free to drop it down to 2 cloves. Then some parmesan cheese and walnuts.

Walnuts produce a chunkier/ thicker pesto sauce opposed to pine nuts. If you want a smoother sauce go with pine nuts.

Then blend everything together for about a minute. Scrape the sides down, place the lid back on the food processor and slowly add the olive oil, you will need somewhere between 5-6oz- drizzle the EVOO in slowly. The mixture will come together into a thick sauce.

How long does pesto last?

Store in an airtight container for up to 5 days or pour into ice cube mold/ freezable container and freeze for up to 1 month.

Can you substitute the walnuts?

Yes, you could go with classic pine nuts or try almonds, pecans or pistachios?

Can you substitute the oil?

Only use extra virgin olive oil, but there are many different evoo's. Try a spicy one!

Recipes to use pesto in

Pesto is such a versatile ingredient. I love to add a dollop to my marinara sauce, drizzle it on top of eggs, pizza, or baked potatoes.

My friend Ari makes this incredible pesto bread.

I love my pesto chicken salad recipe, so easy and flavorful!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Sun-Dried Tomato Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Units Scale

3.5oz Sundried Tomato (I used a combo of dry and jarred in oil - drained)
1oz Freshly Grated Parmesan
2oz Fresh Basil
3 Garlic Cloves
2oz Walnuts
5-6oz Extra Virgin Olive Oil

Cook ModePrevent your screen from going dark

Instructions

In a foodprocessor add the basil leaves, sun-dried tomatoes, garlic cloves, parmesan cheese,and walnuts.
Then blend everything together for about a minute. Scrape the sides down, place the lid back on the food processor and slowly add the olive oil, you will need somewhere between 5-6oz- drizzle the EVOO in slowly. The mixture will come together into a thick sauce.
Store in an airtight container for up to 5 days or pour into ice cube mold/ freezable container and freeze for up to 1 month.