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Sun-Dried Tomato Pesto

An intensely flavored pesto made with oil-packed sun-dried tomatoes, toasted pine nuts, and Parmesan. Bold and savory - toss it with pasta, spread on sandwiches, or use as a pizza base.

15 minEasyServes 10115 cal/serving

ItalianSauceBlenderVegetarianMediterraneanLow CarbEgg-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, peeled
  • 1/4 cup Parmesan cheese, finely grated
  • 1/2 cup fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Toast 1/4 cup toasted pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Let cool.

  2. 2

    Add 1 cup drained oil-packed sun-dried tomatoes, toasted pine nuts, 2 peeled garlic cloves, 1/4 cup finely grated Parmesan cheese, 1/2 cup fresh basil leaves, and 1/4 tsp red pepper flakes to a food processor.

  3. 3

    Pulse several times until the mixture is coarsely chopped.

  4. 4

    With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto reaches a spreadable consistency.

  5. 5

    Season with 1/2 tsp kosher salt and taste, adjusting oil or salt as needed.

  6. 6

    Transfer to a jar and top with a thin layer of olive oil. Refrigerate for up to 2 weeks.

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Questions

Is toasting the nuts or seeds for Sun-Dried Tomato Pesto necessary?

Step 1 reads: "Toast 1/4 cup toasted pine nuts in a dry skillet over medium heat for 2-3 minutes until golden." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

Is there a substitute for sun-dried tomatoes in Sun-Dried Tomato Pesto?

The entry for Sun-Dried Tomato Pesto calls for 1 cup oil-packed sun-dried tomatoes, drained. In its place: A tablespoon of tomato paste plus chopped roasted red peppers gives the concentrated tomato flavor and the chew.

Can I make Sun-Dried Tomato Pesto less spicy?

Yes. The heat in Sun-Dried Tomato Pesto comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes.

Can I make Sun-Dried Tomato Pesto dairy-free?

Yes. The dairy in Sun-Dried Tomato Pesto is 1/4 cup Parmesan cheese, finely grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Sun-Dried Tomato Pesto vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup Parmesan cheese, finely grated. For fully plant-based entries, see the vegan sauce collection.

Does Sun-Dried Tomato Pesto contain tree nuts?

Yes: 1/4 cup pine nuts, toasted. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Sun-Dried Tomato Pesto ahead?

Yes, it takes well to being made ahead. Refrigerate Sun-Dried Tomato Pesto in a sealed jar and use it within four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

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