Sun Dried Tomato Pesto
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Sun dried tomato pesto takes just a few minutes to make with 7 ingredients, and can transform the simplest of meals into a gourmet dish! There are so many ways to use this flavorful condiment, which freezes wonderfully so you can always have some on hand.
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I don’t know about you, but I think pesto is one of the best condiments ever. This vibrant, fragrant sauce can turn any regular sandwich, wrap, or sheet pan dinner into something gourmet, and it’s so easy to make.
I love regular basil pesto, but unfortunately the same cannot be said for everyone in my household. Sun-dried tomato pesto is a different story though. Every time I put this stuff in or on something I get rave reviews! It’s like magic.
This pesto version with sun-dried tomatoes, also known as “pesto rosso” brings a rich, tangy twist to the table. It’s perfect for those who like a deeper, more robust flavor in their condiments. Spread it on a toasted baguette, mix it into your favorite pasta, or use it as a pizza base – the possibilities are endless!
What is Pesto Rosso?
Pesto rosso (red pesto), also known as sun dried tomato pesto, is a traditional Italian no-cook sauce that beautifully showcases the intense flavors of sun-dried tomatoes. This version of pesto is especially popular in Sicily, where sun-dried tomatoes are a staple in many dishes.
Pesto rosso combines sun-dried tomatoes with other classic pesto ingredients like nuts, cheese, garlic, fresh basil, and olive oil, creating a thick, flavorful sauce. It’s definitely a classic you’ll love having in your refrigerator (or freezer!).
It can be used in a wide variety of dishes like this sheet pan roasted sun dried tomato pesto chicken with potatoes, and this 20-minute sun dried tomato pesto chicken pasta.
Ingredient Notes
Sun-Dried Tomatoes
This is the key ingredient in the recipe, so use good quality sun-dried tomatoes. I prefer using sun-dried tomatoes packed in oil because they’re softer and blend effortlessly. The oil they’re packed in also adds a lovely depth to the sauce.
But, if you only have dry packed sun-dried tomatoes, rehydrate them in hot water for about 20 minutes before using to achieve a similar texture.
Garlic
Fresh garlic cloves are a must for this sun dried tomato pesto. They bring that pungent, aromatic kick that balances the sweetness of the sun-dried tomatoes.
Feel free to adjust the amount of garlic to suit your taste – a little more if you love garlic, a little less if you prefer a milder flavor.
Salt
A small amount of salt is crucial to bring out all the other flavors in your homemade pesto. After blending everything together, taste the pesto and adjust the seasoning as needed.
Sugar
Adding a teaspoon of sugar helps to balance the acidity of the sun-dried tomatoes, creating a well-rounded flavor.
Basil Leaves
Fresh basil leaves are a must in all pesto recipes! They add that distinctive, fragrant aroma and fresh flavor.
Nuts
You can use blanched almonds, pine nuts, walnuts, or even cashews in this recipe. Each type of nut brings a unique flavor and texture.
Pine nuts are traditional and add a creamy texture, almonds add a mild sweetness and a bit of crunch, and walnuts offer a rich, earthy flavor that pairs beautifully with the sun-dried tomatoes.
Since pine nuts are not very budget-friendly and I often substitute with one of the nuts listed above with great results.
Parmesan Cheese
Freshly grated Parmesan cheese is essential for that salty, umami kick. Avoid using pre-grated cheese, as it often contains additives that prevent it from blending smoothly.
For a vegan sun dried tomato pesto or to keep it dairy-free, use nutritional yeast in place of the parmesan!
Olive Oil
High-quality extra virgin olive oil is a must for this recipe. It helps to blend all the ingredients smoothly and adds a rich, fruity note to the pesto. Good quality olive oil also has plenty of health benefits!
You can adjust the quantity of oil to taste, depending on whether you prefer a looser sauce or a thicker one. The quantity in this recipe yields a sauce that is on the thicker side. When I mix it with pasta, I always use pasta water, rather than additional oil, to loosen the sauce.
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Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- In a dry pan, add your pine nuts and roast till they get golden.
- In the bowl of a food processor or in a blender, add all your ingredients and process on high speed until finely chopped. Scrape down the mixture on the sides as needed.
- Taste and add more salt if needed or red pepper flakes for a spicy kick. Your sun dried tomato pesto is ready!
It’s that easy to make!
How to Use Sun Dried Tomato Pesto
Here are a whole bunch of ideas for how you can use this delicious sun dried tomato pesto.
- Toss it with hot pasta like in this sun-dried tomato pesto chicken pasta. You can also leave it plain or try tossing with roasted vegetables, cooked shrimp, sausage, or bocconcini.
- or toss with cold pasta and serve cold as a pasta salad
- Turn it into a sheet pan dinner like I do with these roasted chicken and potatoes! You can use any protein and veggies you like.
- Put it in a grilled cheese sandwich with mozzarella or provolone
- Use it instead of pizza sauce
- Combine it with sour cream or yogurt and cream cheese for a flavorful dip
- Add some to a basic oil and vinegar dressing
- Use it as a sandwich or burger spread
- Serve it on the side with any grilled meat
Storage Instructions
Transfer your sun dried tomato to a jar or airtight container and cover with a thin layer of olive oil to prevent oxidation. Your pesto will last in the refrigerator for a week!
If you want to store the pesto for a longer period, freezing is a great option. Portion the pesto into ice cube trays and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to use, thaw the desired amount in the refrigerator overnight or at room temperature for a few hours.
More Easy Herby Condiments You Will Love!
Yes, the oil adds extra flavor. Just adjust the additional olive oil in the recipe to ensure the right consistency.
Yes, you can use any nuts you prefer. Each type of nut adds a unique flavor and texture to the pesto.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Sun Dried Tomato Pesto
Ingredients
- 1/3 cup pine nuts or slivered almonds or walnuts
- 1 cup sun dried tomatoes packed in oil drained
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/2 cup basil leaves packed
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper optional
Instructions
- In a small dry skillet, toast the pine nuts over medium-low heat, tossing frequently, until golden, about 3-5 minutes.
- Add the sun dried tomatoes, garlic, salt, basil, Parmesan, pine nuts, and optional crushed red pepper to the bowl of a food processor and pulse until roughly chopped and blended, scraping down the sides as needed.
- Slowly drizzle the olive oil in through the feed tube, with the processor running on low speed, until you reach your desired consistency.
- Taste and add additional salt if desired. For a little spice, add a couple shakes of crushed red pepper. If you like a looser pesto, drizzle in a little more oil.
