Sun-Dried Tomato Pesto

If you’re a fan of bold, tangy flavors that instantly elevate pasta, sandwiches, or roasted veggies, this Sun-Dried Tomato Pesto is a total game-changer. It’s rich, vibrant, and has that irresistible umami depth you crave. Trust me, once you try this, you’ll find yourself spooning it onto everything!

Recipe Origin

This pesto comes from a love of Mediterranean flavors—sun-dried tomatoes and fresh basil are classic partners, but adding walnuts and a splash of red wine vinegar gives it an extra layer of complexity. It’s versatile enough to use in a quick lunch, as a dip, or even as a flavor-packed marinade.

Kitchen Tools You’ll Need

Food Processor or Blender
Measuring Cups and Spoons
Spatula
Glass Jar or Airtight Container for Storage

Why You’ll Love This Sun-Dried Tomato Pesto

This isn’t just a condiment—it’s a flavor-packed kitchen hero.

Versatile: Spread it on sandwiches, mix into pasta, or dollop over roasted vegetables.
Budget-Friendly: Uses pantry staples like nuts, cheese, and olive oil.
Quick and Easy: Blend and you’re done—no cooking required.
Customizable: Swap walnuts for pine nuts or adjust the garlic to taste.
Crowd-Pleasing: Bold, tangy, and savory, this pesto will impress everyone at the table.

Chef’s Pro Tips for Perfect Results

• Drain excess oil from sun-dried tomatoes if you prefer a thicker pesto.
• Taste and adjust seasoning—sometimes a pinch more sugar balances the acidity perfectly.
• Use fresh, high-quality olive oil—it really makes a difference.
• Store in a glass jar and drizzle a thin layer of olive oil on top to preserve freshness.

Ingredients in Sun-Dried Tomato Pesto

Here’s the magic of this pesto—it’s a blend of bright, tangy, and nutty flavors that works in a dozen different ways.

Sun-Dried Tomatoes: Packed in olive oil, these are the star of the show with rich, concentrated tomato flavor.
Fresh Basil Leaves: Adds that unmistakable herby freshness and a lovely green vibrance.
Parmesan Cheese: Or pecorino romano for a slightly sharper flavor; it brings umami depth.
Walnuts: Or pine nuts for creaminess and subtle nuttiness that balances the tomatoes.
Extra Virgin Olive Oil: A good-quality oil adds smooth richness and carries the flavors beautifully.
Red Wine Vinegar: Provides tang and balances the sweetness of the tomatoes.
Garlic: Fresh cloves give that punchy aroma and savory depth.
Granulated Sugar: Just a touch to mellow acidity.
Ground Black Pepper: To taste, for a subtle kick.
Red Pepper Flakes: Optional, for a hint of heat if you like things spicy.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Ingredients: Drain sun-dried tomatoes slightly if desired. Peel and roughly chop garlic cloves.

Blend the Base: In a food processor or blender, combine sun-dried tomatoes, basil, parmesan, walnuts, garlic, sugar, black pepper, and red pepper flakes if using. Pulse until coarsely chopped.

Add Olive Oil and Vinegar: While blending, slowly pour in the olive oil and red wine vinegar until the pesto reaches your desired consistency—smooth but still slightly textured.

Adjust and Taste: Taste your pesto and add more salt, pepper, or a splash of vinegar if needed.

Serve and Store: Transfer pesto to a glass jar or airtight container. Drizzle a little olive oil on top to keep it fresh. Store in the fridge for up to 1–2 weeks.

How to Serve Sun-Dried Tomato Pesto

Pasta: Toss with your favorite noodles for a quick, flavorful meal.
Sandwiches and Wraps: Spread on bread for instant flavor.
Vegetables: Drizzle over roasted or grilled veggies.
Dips: Serve with crackers or fresh bread for an appetizer.
Protein: Spoon over chicken, fish, or tofu for an extra punch of flavor.

Make-Ahead and Storage Tips

Store in an airtight container in the fridge for up to 1–2 weeks. Drizzle olive oil on top to prevent oxidation. For longer storage, freeze in ice cube trays and transfer cubes to a freezer bag.

Variations to Try

Nut Swap: Replace walnuts with pine nuts or almonds.
Cheese Swap: Try pecorino romano for a sharper, saltier profile.
Spicy Kick: Add more red pepper flakes for heat.
Herb Blend: Mix in fresh parsley or oregano for extra layers of flavor.
Sun-Dried Tomato Blend: Use a mix of oil-packed and dry-packed sun-dried tomatoes for a different texture and intensity.

Additional Tips

Prep Ahead: Toast walnuts lightly to bring out their nuttiness.
Flavor Boost: Add a squeeze of lemon juice for brightness.
Consistency Control: Adjust olive oil quantity for a thicker or more pourable pesto.
Serving Suggestion: Garnish with extra parmesan or fresh basil before serving.

FAQ Section

Q1: Can I use dry-packed sun-dried tomatoes?
A1: Yes, but soak them in warm water first for 20–30 minutes to soften before blending.

Q2: Can I make this dairy-free?
A2: Absolutely! Omit the cheese or use a plant-based alternative.

Q3: How long does it last in the fridge?
A3: Up to 1–2 weeks if stored in an airtight container with a drizzle of olive oil on top.

Q4: Can I freeze it?
A4: Yes! Freeze in ice cube trays for easy portions and store in a freezer-safe bag for up to 3 months.

Q5: Can I use other nuts?
A5: Walnuts, pine nuts, or almonds all work well. Toast for extra flavor.

Q6: Is it spicy?
A6: Only if you add red pepper flakes. Adjust to your preference.

Q7: Can I add lemon juice?
A7: Yes, a splash brightens the flavor beautifully.

Q8: Can I double the recipe?
A8: Absolutely, just use a larger food processor or blend in batches.

Q9: Can I use this as a marinade?
A9: Yes! Brush over chicken, fish, or tofu before cooking.

Q10: Can I make it smoother?
A10: Blend longer and add more olive oil for a creamier consistency.

Conclusion

This Sun-Dried Tomato Pesto is a simple yet bold way to add flavor to nearly any dish. Tangy, nutty, and bursting with umami, it’s versatile enough to elevate weeknight meals or impress at dinner parties. Make a batch, spread it, toss it, and savor every bite—you’ll quickly realize this is a pantry staple you can’t live without.

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