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a bowl of sun dried tomato pesto garnished with basil leaves

Sun Dried Tomato Pesto

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!
Course condiment
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings (1.5 cups)
Calories 150kcal
Author Ann Otis


  • 1 cup sun dried tomatoes packed in oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup basil leaves packed
  • cup blanched almonds or pine nuts or walnuts
  • ½ cup freshly grated parmesan cheese
  • ¼ cup olive oil


  • Add all ingredients to the bowl of a food processor and process on high speed until finely chopped and blended, scraping down the sides as needed.
  • Taste and add additional salt if desired. For a little spice, add a couple shakes of crushed red pepper.


Store in an airtight container in the refrigerator for up to a week, or freeze for up to 4 months. 


Calories: 150kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 278mg | Potassium: 266mg | Fiber: 1g | Vitamin A: 390IU | Vitamin C: 14.8mg | Calcium: 95mg | Iron: 0.7mg