Sun Dried Tomato Pesto
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This Sun Dried Tomato Pesto (Pesto Rosso) is bold, rich, and deeply savory, the kind of sauce that instantly transforms anything it touches. Ready in 10 minutes, made the Italian way, and absolutely irresistible.
If you love this recipe, you should try my Creamy Sun Dried Tomato Pasta.
Quick Look: Sun Dried Tomato Pesto
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: ~1 ¼ cups
- Dietary Info: Vegetarian, gluten-free
- Method: Blended sauce
- Technique: Emulsifying ingredients into a thick pesto
- Flavor/Texture: Rich, savory, slightly tangy, creamy with a little texture
Why You’ll Love This Family Favorite!
This red pesto recipe reminds me of the south of Italy, where sun-dried tomatoes are everywhere, and flavor is never complicated. It’s the kind of recipe you make once and then memorize forever. I love it tossed with warm pasta, spread on crusty bread, or spooned over grilled chicken. Simple, rustic, and made with amore.
Try my Pesto Genovese (Basil Pesto), Pistachio Pesto Pasta, and Walnut Pesto.
Made With Amore,
Simple Ingredients
These simple ingredients come together to create a vibrant pesto packed with rich flavor.
- Sun-Dried Tomatoes In Oil: Provide rich, concentrated tomato flavor and form the foundation of the pesto
- Blanched Almonds: Add a creamy texture and subtle sweetness that balances the savory ingredients
- Pecorino Romano or Parmigiano: Brings salty, nutty depth and for authentic flavor
- Fresh Basil: Adds a bright, herbaceous note that lightens the richness
- Fresh Lemon Juice: Enhances all the flavors with a touch of brightness and acidity
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Sweet Version: Add roasted red peppers for a sweeter version. Try my Roasted Peppers Recipe next time.
- Make it Dairy-free: Skip cheese and add a bit more nuts
- Creamy Version: Add a spoonful of ricotta for a creamy pasta sauce. You’ll love my Roasted Red Pepper Pasta Sauce.
How to Make Sun Dried Tomato Pesto
A bold, versatile sauce that instantly elevates pasta, sandwiches, grilled meats, and vegetables with rich Italian flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add the sun dried tomatoes (with their oil), nuts, and garlic to a food processor. Pulse until roughly chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency – thick but spreadable.
- Add the grated cheese and herbs. Pulse again until combined and slightly smoother. Add a pinch of red pepper flakes and a small squeeze of fresh lemon juice. Pulse briefly to combine.
- Taste and adjust. Add more olive oil for silkiness, lemon for brightness, or salt if needed. Use immediately or store in an airtight container with a thin layer of olive oil on top. Toss with your favorite pasta (add a splash of reserved pasta water), serve with crostini and mozzarella, or use as a spread with your favorite appetizer board.
Sun Dried Tomato Pesto FAQs
Sun-dried tomatoes, nuts, cheese, garlic, olive oil, and herbs blended into a rich Italian sauce.
Up to 5 days in the fridge, covered with a thin layer of olive oil. For longer storage, freeze in small portions for up to 3 months.
Substitute the nuts with more cheese or even breadcrumbs for texture
Serving Suggestions
This sun-dried tomato pesto sauce is incredibly versatile and can be used far beyond pasta. Spread it on Crostini for an appetizer, slather it on a Caprese Sandwich, or toss it with your favorite pasta for a quick meal. It’s also delicious spooned over Grilled Chicken or fish, stirred into soups, like my Tuscan White Bean Soup, or served alongside Parmesan Roasted Broccoli, Roasted Asparagus, and other roasted vegetables.
My Pro Tips
Recipe Tips
- Use the oil from the jar – it’s packed with flavor and essential for texture
- Don’t over-blend – a little texture makes it rustic and authentic
- Start with less garlic, then build up to your taste
- Always finish with lemon juice – it wakes up the whole sauce
- Use high-quality cheese – it makes a huge difference
Other Sauce Recipes You’ll Love
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Sun Dried Tomato Pesto
Ingredients
- 1 8.5 oz jar sun dried tomatoes packed in oil , do not drain
- ¼ cup blanched slivered almonds, or pine nuts or walnuts
- 1-3 cloves fresh garlic, peeled and halved
- ½ cup finely grated Pecorino Romano or Parmigiano Reggiano
- 3 tablespoons fresh basil leaves, or 1 tablespoon thyme or rosemary
- ¼ to ½ cup extra virgin olive oil
- Pinch red pepper flakes
- 1 teaspoon fresh lemon juice, optional
- Salt and Black Pepper, to taste (if needed)
Instructions
- Add the sun dried tomatoes (with their oil), nuts, and garlic to a food processor. Pulse until roughly chopped.
- Add the grated cheese and herbs. Pulse again until combined and slightly smoother.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency – thick but spreadable.
- Add a pinch of red pepper flakes and a small squeeze of fresh lemon juice. Pulse briefly to combine.
- Taste and adjust. Add more olive oil for silkiness, lemon for brightness, or salt if needed.
- Use immediately or store in an airtight container with a thin layer of olive oil on top. Toss with your favorite pasta (add a splash of reserved pasta water), serve with crostini and mozzarella, or use as a spread with your favorite appetizer board.
Notes
- Use the oil from the jar – it’s packed with flavor and essential for texture
- Don’t over-blend – a little texture makes it rustic and authentic
- Start with less garlic, then build up to your taste
- Always finish with lemon juice – it wakes up the whole sauce
- Use high-quality cheese – it makes a huge difference
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love classic pesto, but the sun-dried tomatoes add so much rich flavor. I can already tell I’m going to find so many ways to use it