This Sun-Dried Tomato Pesto is a simple and tasty deviation from the more familiar basil pesto. Perfect for pasta, pizza, bruschetta, and a number of other dishes. The options are limitless! Only 5 minutes to make!
Pesto is the besto.
Especially the homemade kind.
You could buy a jar of pre-made sun-dried tomato pesto at the store but it’s not going to make you weep tears of joy and prompt you to prance around your kitchen on your tippy-toes as the homemade stuff will.
Homemade pesto is more lively, more vibrant, more flavorful, more Mmmmm…
So let’s make it. Love it. And eat it on ALL the things.
Specifically these things:
- sun-dried tomato pesto grilled cheese sandwich with melty white cheese like gruyere or fontina = lunch goals
- stirred into creamy polenta
- sun-dried tomato pesto pizza!
- a topping for bruschetta
- stuffed into chicken with some spinach and mozz, oh yeah
- in a frittata (or really any type of breakfast egg dish)
- allllll the pasta…obviously
- zoodles, dress up that veggie pasta yo!
How to Make Sun-Dried Tomato Pesto
All that is needed is a food processor and 7 ingredients.
The 7 Ingredients (in no particular order):
- Sun-dried tomatoes packed in oil with herbs: The star of the show. Intense. Sweet. And tart.
- Garlic: A must-have, always.
- Fresh basil: Cuz we’re hanging on to fond memories of summer.
- Capers: Little flavor bombs of briny sweetness.
- Parmigiano-Reggiano cheese: Not the canned stuff (is that even real cheese?
nooope). Use real Parm and your pesto will sing an alleluia chorus.
- Crushed red pepper flakes: Adds a hint of pizzazz.
- Macadamia nuts: Macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto. I prefer using macadamia in this recipe but you do you.
Place the ingredients in a food processor. Pulse. Pulse. Pulse. And done.
And I’m never going to say pulse again. It’s giving me the heebs. Puuulse…just no.
And that’s it.
There is magic in the simplicity of a beautiful, vibrant red, sun-dried tomato pesto forever living in your fridge ready to lend itself to a dreamy appetizer or meal at a moment’s notice. We could all use a little magic.
Now what are YOU going to make with your jar of red pesto magic?! Share with me in the comments below, or on Instagram, or Facebook, or email, or in person, or through telepathy. I love hearing from you guys.
Just don’t say pulse.
Get a mouthful of THAT.
This pesto will generally last for up to 1 week if stored in an airtight container in the refrigerator or it can also be stored in the freezer for 3-4 months.
Many pesto recipes traditionally use pine nuts, which is not considered a nut but is a seed instead. However, it’s not uncommon to replace pine nuts in a pesto recipe with nuts such as walnuts, pecans, almonds, or macadamia (such as in this recipe).
There are no home canning recommendations for pesto. According to the National Center for Home Food Preservation, the herbs and oil in pesto are considered low acidity and could support the growth of nasty bacteria. Canning this sun-dried tomato pesto is therefore not advised. You can find more info here on the NCHFP website. You could freeze it though!
More recipes using pesto!
- Pesto Genovese classic, Italian basil pesto
- Roasted Red Pepper Tomato Basil Soup perfect side with sandwiches, salads, and more!
- Baked Frittata with sausage, kale, and sun-dried tomato pesto
- Creamy Pesto Pasta with Chicken & Sun-Dried Tomatoes a quick and easy 30-minute meal!
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave me a comment below and tell me about it! And don’t forget to snap a photo and tag @passmesometasty on Instagram so I can see!
Sun-dried tomato pesto – a simple and tasty deviation from the more familiar basil pesto. Perfect for pasta, pizza, bruschetta, and a number of other dishes. The options are limitless!
- 1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs, don’t drain off that oil!*
- 2 medium-sized cloves garlic
- 1 cup packed fresh basil
- ⅓ cup Parmigiano-Reggiano, grated
- ¼ cup unsalted macadamia nuts
- 2 tablespoons capers, drained
- ½ teaspoon crushed red pepper flakes
- pinch of salt (or to your preference)
- Combine all ingredients in a food processor and process until desired consistency is reached.
- That’s it! (So easy, right?!)
The sun-dried tomatoes I have provided a link for is for a 32 oz. jar rather than the 8.5 oz jar I list in the ingredients. I wanted to be able to provide you with a link to the product I used so you could see it if you are unsure of what to buy. The 32 oz. size jar was the only size available on Amazon at the time of writing this post. Quadruple batch anyone?!
If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Keywords: pesto, sauce, sun-dried tomatoes, gluten-free recipe
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