I’ll never forget the first time I tasted sun-dried tomato pesto – it was at my cousin’s tiny apartment kitchen in Florence, where she casually whipped it up while telling me about her latest art school drama. The rich, tangy smell filled the room before she even finished blending it. That’s when I fell hard for this magical condiment.
What makes sun-dried tomato pesto so special? It’s like regular pesto’s bolder, more sophisticated cousin. The concentrated tomato flavor packs a punch, while the basil keeps it fresh. I use it on everything – stirred into hot pasta, smeared on crusty bread, even as a surprise pizza base. Once you try homemade, you’ll never go back to store-bought. Trust me, your taste buds will thank you!
Why You’ll Love This Sun-Dried Tomato Pesto
This isn’t just any pesto – it’s your new kitchen superhero. Here’s why:
- Lightning fast – Done in 10 minutes flat (I’ve timed it between toddler meltdowns!)
- Flavor bomb – That rich, tangy tomato punch makes everything taste fancy
- Shape-shifter – Pasta? Check. Sandwich spread? Check. Dip? Oh yes
- Customizable – Swap nuts, add spice, make it your own
- Freezer-friendly – Batch cook and thank yourself later
Seriously, this little jar of red gold will become your secret weapon.
Ingredients for Sun-Dried Tomato Pesto
Gathering these simple ingredients is half the battle – and trust me, each one plays a starring role. Here’s what you’ll need for that perfect pesto punch:
- 1 cup sun-dried tomatoes (packed in oil – drain them well and give ’em a quick pat dry)
- 1/2 cup fresh basil leaves (tear them gently as you measure – the smell alone will make you happy)
- 1/4 cup grated Parmesan (the good stuff, please – none of that powdery nonsense)
- 1/4 cup pine nuts (toast them lightly if you’re feeling fancy)
- 2 cloves garlic (more if you’re brave – I usually am)
- 1/4 cup olive oil (use the nice bottle you’ve been saving)
- 1/2 tsp salt (start here – you can always add more later)
- 1/4 tsp black pepper (freshly cracked makes all the difference)
See? Nothing crazy – just honest ingredients that’ll make magic together!
How to Make Sun-Dried Tomato Pesto
Okay, friends – time to get blending! Making this sun-dried tomato pesto is easier than convincing kids that vegetables are candy. Just follow these simple steps, and you’ll have a jar of flavor magic in no time.
Step-by-Step Instructions
1. Prep your tomatoes: Drain those gorgeous sun-dried tomatoes (save that oil for drizzling later!) and give them a gentle pat dry. No need to be perfect – a little moisture is fine.
2. Load up the food processor: Toss in your tomatoes, fresh basil, Parmesan, pine nuts, and garlic. Now here’s my secret – pulse first! Don’t just hit blend. A few quick pulses breaks everything down evenly without turning it into soup.
3. The oil drizzle dance: With the processor running, slowly pour in that golden olive oil through the feed tube. Slow and steady wins the race here – you want it emulsified, not separated. The texture should be like a thick sauce, not paste.
4. Season with love: Add salt and pepper, then give it one last quick blend. Taste! Need more salt? More garlic? This is your moment to adjust.
5. Store it right: Scoop your masterpiece into a clean jar, top with a thin layer of olive oil to keep it fresh, and pop the lid on. It’ll keep in the fridge for about a week – if you can resist eating it all before then!
See? I told you it was easy. Now go forth and pesto all the things!
Tips for Perfect Sun-Dried Tomato Pesto
After making this pesto more times than I can count, here are my hard-earned secrets for absolute perfection:
- Toast those nuts! A quick 2-minute toast in a dry pan makes pine nuts taste like heaven
- Too thick? Add warm pasta water (not tap water!) tablespoon by tablespoon
- No Parmesan? Try pecorino or nutritional yeast for a dairy-free twist
- Garlic lover? Roast the cloves first for mellow, sweet flavor
- Storage trick: Always top with olive oil before refrigerating – keeps it fresh and vibrant
Remember – pesto is forgiving, so don’t stress! Taste as you go and make it yours.
Serving Suggestions for Sun-Dried Tomato Pesto
Oh, the places this pesto will go! Here’s how I use it most:
- Pasta perfection: Toss with hot fusilli, a splash of starchy pasta water, and some grilled chicken – instant restaurant-worthy meal
- Sandwich superstar: Slather on ciabatta with fresh mozzarella and arugula – my go-to lunch
- Eggcellent breakfast: Swirl into scrambled eggs or on avocado toast – game changer!
- Crowd-pleasing dip: Thin with Greek yogurt and serve with crusty bread – disappears every time
- Pizza magic: Skip the red sauce and use pesto as your base – top with goat cheese and caramelized onions
Really, the only limit is your imagination (and maybe your pantry space for all the jars you’ll make).
Storing and Reheating Sun-Dried Tomato Pesto
Here’s the good news – this pesto keeps like a dream! I always make extra because it’s just as delicious days later. Pop it in an airtight jar, smooth the top, and pour a thin layer of olive oil over to create a protective seal. Your fridge will keep it happy for about a week.
Want to save some for later? Freeze it in ice cube trays (genius, right?). Once frozen solid, transfer the cubes to a freezer bag. They’ll keep for 3 months – perfect for tossing into pasta or spreading on sandwiches straight from the freezer. No need to thaw unless you’re using it as a dip. If it separates after storage, just give it a quick stir or whiz in the processor for 5 seconds to bring it back to life.
Sun-Dried Tomato Pesto Variations
Once you’ve mastered the basic recipe, it’s time to play! This pesto is like a blank canvas waiting for your creative touches. My favorite twist? Roasted garlic instead of raw – it adds this incredible sweetness that balances the tomatoes’ tang perfectly. Just pop a whole head in the oven at 400°F for 30 minutes until golden and soft.
Not a pine nut fan? Try walnuts for earthiness or almonds for crunch. Feeling spicy? A pinch of red pepper flakes or a dash of Calabrian chili oil will wake up your taste buds. My cousin swears by adding a tablespoon of capers for briny punch – it’s weirdly amazing. The best part? There are no wrong answers here. Mix, taste, and make it your signature!
Sun-Dried Tomato Pesto FAQs
Can I use dried tomatoes instead of oil-packed?
Yes, but you’ll need to soak them in warm water for 20 minutes first to soften. The flavor won’t be quite as rich, so I like to add an extra tablespoon of olive oil to compensate. Oil-packed tomatoes just give that perfect texture and depth, though!
Help! My pesto is too thick – how do I thin it?
No panic needed! Just whisk in warm pasta water (or more olive oil) a teaspoon at a time until it’s your perfect consistency. My trick is to use the water from whatever pasta I’m cooking – that starchy liquid helps it cling beautifully.
Can I make this dairy-free?
Absolutely! Skip the Parmesan and add 2 tablespoons of nutritional yeast instead. It gives that same umami kick without the dairy. A squeeze of lemon at the end brightens it up perfectly.
Why does my pesto taste bitter?
Usually means your pine nuts got over-toasted (been there!). Next time, watch them like a hawk – they go from golden to burnt in seconds. If it’s already made, try stirring in a teaspoon of honey to balance it out.
Nutritional Information
Here’s the scoop on what’s in each delicious spoonful (about 2 tablespoons). Just remember – these are estimates and can change based on your exact ingredients and brands. My homemade version usually comes out richer than store-bought because I can’t resist that extra Parmesan!
Print10-Minute Sun-Dried Tomato Pesto That Will Hook Your Tastebuds
A flavorful sun-dried tomato pesto that’s perfect for pasta, sandwiches, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup sun-dried tomatoes (packed in oil)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain sun-dried tomatoes and pat dry.
- Combine tomatoes, basil, Parmesan, pine nuts, and garlic in a food processor.
- Pulse until finely chopped.
- With the processor running, slowly add olive oil until smooth.
- Season with salt and pepper.
- Store in an airtight container in the fridge for up to a week.
Notes
- Use as a pasta sauce by mixing with cooked pasta and a splash of pasta water.
- Spread on sandwiches or toast for extra flavor.
- Add more olive oil if the pesto is too thick.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
