Sun Dried Tomato Pesto

Our Sun-Dried Tomato Pesto recipe is a delightful twist on the classic favorite. The tangy, sweet flavor of sun-dried tomatoes combines with the earthy goodness of fresh basil, a hint of garlic, and a handful of pine nuts.

All rounded off with a generous sprinkle of Parmesan for that creamy, cheesy finish. This recipe is incredibly easy to whip up and adds an instant gourmet touch to your pasta, sandwiches, or even a simple slice of toast.

5 from 1 vote

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Prep Time: 10

Servings: cups

Calories: 30kcal

Author: Dahn Boquist

Ingredients

¾ cup grated Parmesan cheese
1 jar 8.5 ounces sun-dried tomatoes packed in oil
1 cup packed basil leaves
½ cup pine nuts or other nut
3 to 4 garlic cloves
½ teaspoon ground black pepper
¼ teaspoon chili flakes
¼ cup or more extra virgin olive oil

Instructions

Drain the oil from the sun dried tomatoes and reserve it for later.
Grate the cheese in a food processor, then switch the blades to the chopping blade.
Add the sun-dried tomatoes, basil, pine nuts, and garlic to the food processor. Toss in black pepper and chili flakes. Pulse the food processor until everything is well blended.
With the food processor going, drizzle in the reserved oil from the jar of sun-dried tomatoes. Check the consistency of the pesto and drizzle in additional olive oil until you reach your desired consistency.
Taste the pesto and add salt or additional chili flakes if desired.

Notes

Store in the fridge for up to 1 week or in the freezer for up to 3 months.
Since Parmesan cheese is relatively salty, you may not need to add any salt. Wait until the pesto is blended, then taste it before adding salt.
Use dried tomatoes packed in oil for best results.

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