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
Sure, Basil Pesto is great, but sun dried tomato pesto?! Oh guys. You’re in for a treat. I quite often pair regular pesto with sun dried tomatoes, the flavours compliment each other so nicely. So, sun dried tomato pesto is a no brainer for me.
You can get store-bought sun dried tomato pesto from nearly everywhere, BUT, homemade is truly is so much better. 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
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’ sun dried tomatoes, or semi-dried tomatoes, but consider adding an extra drizzle of oil to get things going.
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 then you can substitute sunflower seeds.
How to make Sun Dried Tomato Pesto
If you have the time and patience you can make sun dried tomato pesto in a pestle and mortar, but in most cases a food processor works just perfectly. The advantage of using a pestle and mortar is you arguable get more flavour, because you’re bursting the cells in the ingredients, as opposed to very finely chopping them. But again, food processor is just fine.
Freshly Grated Parmesan
I strongly recommend using freshly grated parmesan (as opposed to the dusty kind). Any other kind of parmesan will throw off the flavour and texture of the pesto.
Extra Virgin Olive Oil
Ensure you’re using extra virgin, not just regular olive oil. Extra virgin olive oil is far more flavoursome and gives you that classic ‘pesto’ flavour.
How to make Sun Dried Tomato Pesto in a Food Processor (quick summary)
- 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.
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.
How to use Sun Dried Tomato Pesto?
You can use it as a pizza base, as a flavour booster for your next ragu sauce or even with cheese and crackers! My two favourite ways are in a Halloumi and Chorizo Grilled Cheese (pictured below) and Sun Dried Tomato Pesto Pasta!
Hey, whilst you’re here why not check out my other recipes?
Deliciously Different Types of Pesto
Okay, let’s tuck into the full sun dried tomato pesto recipe shall we?!
How to make Sun Dried Tomato Pesto (Full Recipe & Video)
Sun Dried Tomato Pesto
- Food Processor
- Fine Cheese Grater
Ingredients (check list):
- 1.5 cups / 180g Sun Dried Tomatoes (use jarred ones, more flavour)
- 1 packed cup / large handful Fresh Basil
- 1/2 cup / 40g Freshly Grated Parmesan
- 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 small 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)
Quick 1 min demo!
If you loved this Homemade Sun Dried Tomato Pesto Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!