This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn’t be easier to make!
This is one of those absolute staples that’s always lurking about in my fridge. From a quick lunch to a delicious dinner, I slather this on just about everything. Let’s take a closer look at what the fuss is all about shall we?
Homemade Sun Dried Tomato Pesto..
..Truly is so much better than store bought. Store bought Pesto is one of those things that varies so much from brand to brand. I like to make my own pesto as you know exactly what’s going in, and you can easily adjust it to your preferred taste.
Plus, homemade pesto is SO easy to make, it would be rude not to.
First things first, let’s see what you’ll need.
Sun Dried Tomato Pesto Ingredients
- Sun Dried Tomatoes
- Fresh Basil
- Pine Nuts
- Extra Virgin Olive Oil
That’s it! Very similar to my Homemade Basil Pesto. Just a few tweaks.
When it comes to making pesto, if I’ve got the time I will do it in a pestle and mortar. However, for convenience most of the time it’s going straight in a food processor.
How to make Sun Dried Tomato Pesto
- Add all of your ingredients in a food processor, apart from your extra virgin olive oil.
- Turn on motor, then gradually pour in your oil until desired texture.
- Taste test for seasoning and adjust accordingly.
Can I replace the Pine Nuts?
Pine Nuts give pesto a nice bit of texture, but they are rather expensive. To get that crunch without a hit to the wallet, consider almonds, pistachios or walnuts. If you have a nut allergy than you can substitute sunflower seeds.
Is Sun Dried Tomato Pesto Vegetarian?
Depending on how strict of a vegetarian you are, it may not be as parmesan does often contain animal rennet. To make it vegetarian use a vegetarian hard cheese alternative.
How to store Pesto?
The best way to store sun dried tomato pesto is to pop it in an airtight container with a layer of oil over it. This will stop the pesto from oxidising. Each time you use the pesto, pour out the oil and when you return it make sure you add another layer. This will last in the fridge up to a week, any longer is at your own discretion.
What kind of Sun Dried Tomatoes to use?
I always use ones from a jar because they’re packed with so much oil. You can use actually dried tomatoes, but consider adding an extra drizzle of oil to get things going.
How to use Sun Dried Tomato Pesto?
It’s gotta be pesto pasta! 😁
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How to make Sun Dried Tomato Pesto (Full Recipe & Video)
This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!
- 1.5 cups / 180g Sun Dried Tomatoes (use jarred ones, more flavour)
- 1 packed cup / large handful Fresh Basil
- 1/2 cup / 35g Parmesan, finely grated
- 1/4 cup / 4 tbsp Pine nuts, toasted if desired
- 1/3 - 1/2 cup / 80 - 125ml Extra Virgin Olive Oil, or as needed
- 1 clove of Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Add all of your ingredients apart from the olive oil and turn on the motor.
Slowly pour in your olive oil until desired texture.
Taste test for seasoning and adjust accordingly. Store in an airtight container in the fridge up to 1 week (see notes)
Watch how to make it!
a) How to store pesto - Pop it in an airtight container with a layer of olive oil over. This will last in the fridge for up to 1 week (longer at your discretion). Each time you use it, pop another layer of olive oil over it. This will stop the pesto from oxidising.
b) Calories - based on 1/4 cup of pesto, using 1/3 cup extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper.
For more pesto goodness, be sure to check out my Mega Chicken Pesto Grilled Cheese!