Sun-Dried Tomato Pesto

If you need a quick and easy appetizer that doubles as a flavorful pasta or pizza sauce, this sun-dried tomato pesto recipe is just the thing. Made with a handful of ingredients—oil-packed tomatoes, pine nuts, garlic, olive oil and Parmesan cheese—this bold spread comes together in minutes in a food processor.

Slather it on toasted baguette slices for an effortless party appetizer or speedy game day snack. Got leftovers? Toss it with hot pasta, spoon it over grilled proteins or spread it on a sandwich for a rich, tangy flavor.

Sun-Dried Tomato Pesto Ingredients

• Sun-dried tomatoes: Pick up a jar of oil-packed sun-dried tomatoes—they’re soft and will blend much easier than dehydrated tomatoes. Don’t drain the oil! It’s packed with flavor and is used to create a rich, tangy and smooth pesto.
• Olive oil: A good-quality extra virgin olive oil adds bold, peppery flavor and helps everything blend smoothly. This recipe offers a range to control the texture—use less oil for a thick, spreadable pesto (great for crostini or sandwiches), or more for a thinner pesto perfect for drizzling or tossing with pasta.
• Pine nuts: Toasted pine nuts bring a warm, buttery flavor to the pesto. Toast them in a dry skillet over medium heat for two to three minutes, stirring often, until fragrant.
• Garlic: Fresh garlic gives the pesto a savory, slightly spicy kick and balances the sweetness of the tomatoes. No need to mince it; just peel the cloves and drop them into the food processor.
• Parmesan cheese: Skip the shelf-stable stuff; freshly grated Parmesan makes all the difference in a homemade pesto. (Go with Parmigiano Reggiano for authentic Italian flavor.) It brings salty, nutty, umami richness that ties the sauce together. Don’t have Parmesan? Try another Italian cheese like pecorino or Asiago for a sharper flavor.
• For serving: We recommend serving this sun-dried tomato pesto as a snack or appetizer. Toasted slices of French baguette make the perfect vehicle for scooping up the pesto: They’re crisp, chewy and sturdy.

Directions

Step 1: Prepare the ingredients

Combine the sun-dried tomatoes, olive oil, toasted pine nuts, garlic cloves, salt and pepper in the bowl of a food processor. Cover and process until the ingredients are finely chopped and well-blended.

Editor’s Tip: Pulse longer for a smooth, spreadable pesto, or stop once the ingredients are chopped for a chunkier texture.

Step 2: Add the cheese

Stir in the Parmesan. Serve your pesto with toasted baguette slices or store it in an airtight container in the fridge to enjoy later.

Editor’s Tip: You can also add the Parmesan and pulse until the pesto is combined for a smoother texture.

Sun-Dried Tomato Pesto Variations

• Swap the nuts: Try walnuts, almonds, cashews or even pistachios instead of pine nuts for fresh flavors and textures. Be sure to toast the nuts first for maximum flavor.
• Try it with roasted red peppers: Replace some or all of the sun-dried tomatoes with jarred roasted red peppers in oil. You’ll get a sweeter pesto with a hint of smoky depth.
• Add some heat: Toss a pinch of red pepper flakes into your pesto for a spicy finish.
• Make a creamy pesto: Stir in a couple of tablespoons of ricotta, cream cheese or plain Greek yogurt for a richer, creamier texture.
• Mix in herbs: Add a handful of fresh basil or parsley to the food processor for brightness and fresh, aromatic flavor.

How to Store Sun-Dried Tomato Pesto

Store the sun-dried tomato pesto in an airtight container in the refrigerator for up to one week. The olive oil will solidify when chilled, so let the pesto sit at room temperature for 15 to 20 minutes ahead of time to soften it.

Can you freeze sun-dried tomato pesto?

Yes! Freezing is an excellent option for prolonging the life of your sun-dried tomato pesto. We recommend freezing it in small portions, so you can thaw just what you need. Spoon the pesto into ice cube trays (silicone trays release like a dream) and freeze it until it’s solid. Then, pop out the pesto cubes and transfer them to a freezer-safe bag or container. Store the cubes in the freezer for up to three months. Thaw them in the refrigerator or stir a few cubes directly into hot pasta.

Sun-Dried Tomato Pesto Tips

What’s the difference between pesto and sun-dried tomato pesto?

The main difference between classic basil pesto and sun-dried tomato pesto is the tomatoes! Traditional pesto is made with fresh basil, garlic, pine nuts, Parmesan cheese and olive oil. It has a bright, herby flavor and vibrant green color. Sun-dried tomato pesto is usually herb-free and replaces the basil with sun-dried tomatoes. It’s deep red and has a tangy, slightly sweet flavor.

Can I make sun-dried pesto with dehydrated sun-dried tomatoes?

You can make pesto with dried or dehydrated sun-dried tomatoes, but you’ll need to soak them first. Cover them with hot water for 30 minutes to soften and plump them up before adding them to the food processor. Since they don’t come packed in oil, you’ll need to add more olive oil to get the right texture and level of richness.

Can I make sun-dried tomato pesto without a food processor?

If you don’t have a food processor, you have options! You can use a high-speed blender to make sun-dried tomato pesto, but the texture will be harder to control.

For a more rustic pesto, finely chop the ingredients by hand and mix them in a bowl. It won’t be as creamy, but it’ll still have all the same flavors. If you don’t mind a bit of a workout, you can try grinding the ingredients with a mortar and pestle. Start with the garlic and pine nuts, then add the tomatoes, cheese and olive oil.

How can you serve sun-dried tomato pesto?

We love scooping sun-dried tomato pesto onto toasted baguette slices, but that’s just the beginning. It’s a natural fit for tossing with hot pasta, but it also shines as a flavorful condiment. Spread it on sandwiches or wraps, use it to make a pesto and veggie pizza or drizzle it on soups or roasted veggies. You can spoon it over grilled chicken or fish for an easy sauce, or swirl it into homemade hummus for a twist.