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…
🌟 Ways to enjoy pesto
Let’s make it. Love it. And eat it on ALL the things.
Specifically eat it these ways:
- 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.
💭 Frequently asked questions
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!
Get a mouthful of THAT. ♡
✨ More tasty recipes using pesto!
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