Easy Sun-Dried Tomato Pesto: A Versatile & Delicious Recipe for Any Meal

A delightful and vibrant twist on traditional basil pesto, this homemade sun-dried tomato pesto offers a rich, sweet, and tangy flavor that’s incredibly easy to prepare and even easier to savor. It’s the perfect solution for elevating a simple weeknight meal, especially when tossed with hot pasta, creating a satisfying and unforgettable dish in minutes.

Why Make Sun-Dried Tomato Pesto?

While traditional basil pesto holds a special place in our hearts, sometimes fresh basil can be hard to come by or simply out of season. That’s where “gateway” pestos truly shine. These ingenious culinary concoctions, much like spinach & parsley pesto or beet tops pesto, carry us through until summer, when the garden basil plants are flourishing. This sun-dried tomato pesto has quickly become a new favorite – it’s not only incredibly simple to prepare but also bursting with an intense, savory flavor.

Sun-dried tomatoes bring a unique depth to this pesto, offering a rich, concentrated, and slightly sweet-tart taste that beautifully complements the nutty almonds and savory cheese. The result is a vibrant, robust sauce that might just make you forget about your regular basil pesto, at least for a little while! If you love quick and flavorful recipes that utilize kitchen gadgets, this will surely become one of your go-to food processor recipes.

The Magic of Sun-Dried Tomatoes

Sun-dried tomatoes are ordinary ripe tomatoes that have had most of their water content removed through drying in the sun or in a dehydrator. This process concentrates their flavor, making them intensely sweet, savory, and slightly acidic. When used in pesto, they provide a deep umami base and a gorgeous reddish-orange hue that makes the sauce visually appealing. For this recipe, we recommend using oil-packed sun-dried tomatoes, as the oil keeps them tender and infuses them with additional flavor, which will then become part of your pesto. Remember to drain them well before adding to your food processor.

Related Recipe: Craving classic flavors? Try our Homemade Basil Pesto.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Ingredients You Will Need

Creating this delicious sun-dried tomato pesto requires just a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors that make this pesto so addictive.

Pasta: While the recipe suggests linguine, feel free to use any long pasta like spaghetti, fettuccine, or even short pasta shapes like penne or fusilli. About 8-12 ounces is perfect for a meal for six.
Sun-Dried Tomatoes: One jar (8.5 ounces, or approximately 7 ounces drained) of oil-packed sun-dried tomatoes. These are the star, providing intense flavor and color.
Slivered Almonds: ¼ cup of slivered almonds adds a subtle crunch and a lovely nutty undertone. They are a fantastic alternative to traditional pine nuts, offering a more budget-friendly option without sacrificing flavor.
Garlic: 2 cloves, peeled and roughly chopped, are essential for that classic pungent kick that balances the sweetness of the tomatoes.
Fresh Parsley: ¼ cup of roughly chopped fresh parsley brings a touch of herbaceous freshness, complementing the robust tomato flavor without overpowering it.
Olive Oil: ⅓ cup of good quality extra virgin olive oil binds everything together and adds a smooth, luxurious texture.
Parmigiano-Reggiano Cheese: ½ cup of freshly grated Parmigiano-Reggiano cheese provides a salty, umami-rich depth that elevates the entire pesto.
Essential Tool: A food processor is key for achieving the perfect consistency quickly and effortlessly.

Beyond Pasta: Versatile Uses for Sun-Dried Tomato Pesto

This recipe yields approximately one cup of vibrant sun-dried tomato pesto, which is enough to generously serve about six people when tossed with pasta. The beauty of this pesto, however, lies in its incredible versatility! It stores beautifully in the refrigerator, meaning you can whip up a batch and enjoy its deliciousness in countless ways throughout the week. Don’t limit yourself to just pasta; let your culinary imagination run wild!

Sandwich & Wrap Spread: Ditch the mayonnaise and spread a spoonful of this pesto on your sandwiches or wraps for an instant flavor upgrade. It pairs wonderfully with turkey, chicken, or grilled vegetables.
Savory Dip: Mix it with cream cheese for a delectable morning bagel spread, or combine it with Greek yogurt or sour cream for a quick and easy dip for crackers, pita bread, or vegetable sticks.
Salad Dressing: Thin out the pesto with a little extra olive oil, a squeeze of lemon juice, and a splash of vinegar for a robust and flavorful salad dressing that will transform any green salad.
Marinade: Use it as a quick marinade for chicken, fish, or shrimp before grilling or baking. The flavors will infuse beautifully into your protein.
Pizza Base: For a unique and gourmet twist, spread a thin layer of sun-dried tomato pesto on your pizza crust instead of traditional tomato sauce. Top with your favorite ingredients.
Vegetable Enhancer: Dollop it onto roasted vegetables, grilled corn on the cob, or baked potatoes for an extra burst of flavor.
Stuffed Dishes: Mix it into fillings for stuffed chicken breasts, mushrooms, or bell peppers.
Breakfast Booster: Swirl a bit into scrambled eggs or spread it on avocado toast for a truly gourmet start to your day.

The moral of the story? This sun-dried tomato pesto is a kitchen workhorse. Consider doubling the recipe to ensure you have this incredibly flavorful condiment on hand for a full week of creative meal solutions. If you enjoy making quick and easy recipes with your food processor, don’t miss these other different ways to use your food processor in your kitchen!

Storage Tips for Freshness

To keep your homemade sun-dried tomato pesto tasting fresh, store it in an airtight container in the refrigerator. A common trick to prolong its life and prevent oxidation is to pour a thin layer of olive oil over the top of the pesto before sealing the container. This creates a barrier that keeps air out. Stored properly, it will last for up to 5-7 days in the fridge. For longer storage, you can easily freeze it in ice cube trays, then transfer the frozen cubes to a freezer-safe bag. This way, you can thaw just the amount you need for individual servings, and it will keep for several months.

Frequently Asked Questions (FAQ)

Here are some common questions about making and using sun-dried tomato pesto:

What is the difference between sun-dried tomato pesto and traditional pesto? Traditional pesto is typically made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Sun-dried tomato pesto substitutes fresh basil with sun-dried tomatoes, often using almonds or walnuts instead of pine nuts, resulting in a richer, sweeter, and tangier flavor profile with a reddish hue.
Can I use fresh tomatoes instead of sun-dried? While you technically could, the result would be very different. Fresh tomatoes contain much more water and a less concentrated flavor, so they wouldn’t yield the same rich, intense pesto.
Do I need to soak the sun-dried tomatoes? If you are using dry-packed sun-dried tomatoes, it’s best to rehydrate them by soaking them in hot water for about 15-30 minutes, then draining thoroughly. However, this recipe calls for oil-packed sun-dried tomatoes, which are already tender and do not require soaking, just draining the excess oil.
Can I make this pesto without a food processor? A food processor is highly recommended for achieving the ideal consistency. While possible with a mortar and pestle, it would require significant effort and might not result in the same smooth texture. A very strong blender could work, but you might need to scrape down the sides more frequently.
How can I adjust the consistency of my pesto? If your pesto is too thick, gradually add a tablespoon of the reserved pasta cooking water or a little more olive oil until it reaches your desired consistency. If it’s too thin, you can try adding a few more almonds or cheese and pulsing again, though it’s easier to thin it out than thicken it.
Is this pesto gluten-free? Yes, the pesto itself is naturally gluten-free. Just ensure the pasta you use is also gluten-free if you need to adhere to a gluten-free diet.
Can I make this pesto vegan? Absolutely! To make this pesto vegan, simply substitute the Parmigiano-Reggiano cheese with an equal amount of nutritional yeast or a high-quality vegan Parmesan alternative.

Favorite pasta recipes:

Cajun Chicken Pasta
Bacon Cheeseburger Pasta
Chicken with Peppers and Pasta
Spiced Chicken & Mezzi Rigatoni
Penne Bolognese
Chicken Alfredo
Pasta Carbonara

Sun-Dried Tomato Pesto

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It
Pin It
Rate It
Save It
Saved!

Cook Mode

Prevent your screen from going dark

Servings:
6

Author:

Amanda Davis

Ingredients

▢

12 ounces linguini pasta
▢

½ cup grated Parmigiano-Reggiano cheese
▢

1 jar 7 ounces Sundried Tomatoes, drained
▢

¼ cup silvered Almonds
▢

2 garlic cloves roughly chopped
▢

¼ cup chopped parsley
▢

⅓ cup olive oil

Instructions

Boil the pasta according to package directions.
While the pasta is cooking, combine the cheese, sun-dried tomatoes, almonds, garlic, and parsley in a food processor. Pulse until the ingredients are chopped. With the food processor running, slowly add the olive oil until it’s fully incorporated into the mixture.
Reserve about a 1/4 cup of the starchy cooking water before draining the pasta. Toss the pasta with the pesto until it’s well-coated. Add a few tablespoons of the starchy water, if needed, to thin the sauce and serve.

Tried this Recipe? Pin it for Later!
Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.