Sauces 'n' Dips

Sun Dried Tomato Pesto

January 28, 2019 (Last Updated: March 29, 2019)

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?

Bowl of Sun Dried Tomato Pesto with spoon poking out surrounded by basil, pinenuts and parmesan

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
  • Garlic
  • Parmesan
  • 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

  1. Add all of your ingredients in a food processor, apart from your extra virgin olive oil.
  2. Turn on motor, then gradually pour in your oil until desired texture.
  3. Taste test for seasoning and adjust accordingly.

How to make Sun Dried Tomato Pesto - 3 step by step photos in food processor

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! 😁

Sun Dried Tomato Pesto in a white bowl surrounded by fresh basil and pine nuts

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How to make Sun Dried Tomato Pesto (Full Recipe & Video)

Bowl of Sun Dried Tomato Pesto with spoon poking out surrounded by basil, pinenuts and parmesan

Sun Dried Tomato Pesto

This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!
5 from 4 votes
Print Pin Rate
Course: Lunch
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups
Calories: 180kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

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.
ย 
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.

Nutrition

Nutrition Facts
Sun Dried Tomato Pesto
Amount Per Serving
Calories 180 Calories from Fat 146
% Daily Value*
Fat 16.19g25%
Saturated Fat 1.991g10%
Trans Fat 0.006g
Polyunsaturated Fat 3.339g
Monounsaturated Fat 9.803g
Sodium 229mg10%
Potassium 512mg15%
Carbohydrates 8.62g3%
Fiber 2g8%
Sugar 5.29g6%
Protein 2.87g6%
Vitamin A 700IU14%
Vitamin C 5.1mg6%
Calcium 30mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

For more pesto goodness, be sure to check out my Mega Chicken Pesto Grilled Cheese!

4 slices of Chicken Pesto Grilled Cheese stacked on eachother garnished with arugula and pinenuts

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!

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10 Comments

  • Reply
    Sharon
    March 29, 2019 at 12:16 am

    5 stars
    This sun-dried tomato paste looks fantastic! I want a big scoop of this on top of a great sandwich or pasta.

    • Reply
      Chris
      March 29, 2019 at 9:37 am

      Oh yes! SO good in a sandwich!!

  • Reply
    Urvashee
    March 29, 2019 at 12:15 am

    I love sun dried tomatoes! I can’t wait to give this a try. Coincidentally- I just heard you on Elaine’s podcast!

    • Reply
      Chris
      March 29, 2019 at 9:37 am

      Oh that’s awesome! Hope I didn’t bore you with my waffling too much

  • Reply
    Elaine
    March 28, 2019 at 11:57 pm

    5 stars
    I was going to say: I would love this pesto to always sit in my fridge. But I guess I am not the only one ๐Ÿ˜‰ Delicious recipe that can save me so many times – thank you!

    • Reply
      Chris
      March 29, 2019 at 9:36 am

      Haha, my fridge is considered empty if there’s no pesto in there! Thanks Elaine ๐Ÿ™‚

  • Reply
    Rosa
    March 28, 2019 at 11:28 pm

    5 stars
    Yummm I think Iโ€™m going to try several versions of this, pine nuts, walnuts, oh my. Spunds so good. Thanks so much for this!

    • Reply
      Chris
      March 29, 2019 at 9:35 am

      Thanks Rosa, Enjoy!

  • Reply
    Emily
    March 28, 2019 at 11:17 pm

    5 stars
    I see that you can replace the pine nuts with other nuts. I don’t have pine nuts but I do have almonds and walnuts. Which one is better to use?

    • Reply
      Chris
      March 29, 2019 at 9:35 am

      Almonds will give more of a crunch so go with that if you like a more textured pesto ๐Ÿ™‚

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