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Bowl of Sun Dried Tomato Pesto with spoon poking out surrounded by basil, pinenuts and parmesan
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5 from 4 votes

Sun Dried Tomato Pesto

This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!! Makes approx 1.5-2 cups worth. Serving is based on 1/4cup.
Prep Time5 mins
Total Time5 mins
Course: Lunch, Sauce
Cuisine: Italian
Servings: 2 cups
Calories: 180kcal
Cost: £1 / $1


  • Food Processor
  • Spatula
  • Fine Cheese Grater


  • 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)



a) Sun Dried Tomatoes - I always go for jarred ones because they're packed with a little more flavour than vacuum packed or semi-dried tomatoes. You can used 'dry' sun dried tomatoes, you might just need a little more oil than if you were using jarred.
b) Olive Oil - Definitely make sure you're using extra virgin olive oil, not just regular olive oil. Extra virgin olive oil gives you much more of a classic pesto flavour.
c) Freshly Grated - Ensure you're using freshly grated parmesan (not the powdered stuff) otherwise it'll throw the texture off.
d) How to store sun dried tomato 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.
e) 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.


Calories: 180kcal | Carbohydrates: 8.62g | Protein: 2.87g | Fat: 16.19g | Saturated Fat: 1.991g | Polyunsaturated Fat: 3.339g | Monounsaturated Fat: 9.803g | Trans Fat: 0.006g | Sodium: 229mg | Potassium: 512mg | Fiber: 2g | Sugar: 5.29g | Vitamin A: 700IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 1.8mg