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    Home » Appetizers

    Sun-Dried Tomato Pesto Recipe

    Published: Aug 7, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    sun dried tomato basil pesto in a small bowl

    Six ingredients are all you need to make this sun-dried tomato pesto recipe. Full of rich flavor this is perfect spread on a crostini, mixed into pasta, on top of eggs and more. 

    sun-dried tomato pesto recipe served in a small bowl on marble top with walnuts and basil leaves

    If you know me, you know I love garlic. Years ago my friend Tiffany would come over and we'd make some of the fresh ravioli and throw in heaps and heaps of garlic. My mother used to say it was coming out of my pores. Now my boyfriend can smell the garlic a mile away.

    With my love of garlic it's only natural I love pesto- pine nut and walnut.  It was only a matter of time until I threw in sun-dried tomatoes too. This sun-dried tomato pesto is perfect spread on a crostini, mixed into pasta, topped on a grilled piece of chicken or fish, and so many more. The options are endless. Enjoy.

    sun-dried tomato pesto recipe ingredients in a food processor on a white marble surface with a few basil leaves and walnuts

    How do you make sundried tomato pesto? 

    It's really easy can be made in 10 minutes. Start off with your basil leaves, make sure they are clean and no steams attached. Add those to your food processor. Then add the star, sun-dried tomatoes. I used a mix of dry and ones that were stored in oil- I strained them first. Next your garlic, I used 3 cloves but if you don't love the stuff as much as I do feel free to drop it down to 2 cloves. Then some parmesan cheese and walnuts.

    sun-dried tomato pesto recipe blended in a food processor on a marble surface with a few basil leaves

    Walnuts produce a chunkier/ thicker pesto sauce opposed to pine nuts. If you want a smoother sauce go with pine nuts. 

    Then blend everything together for about a minute. Scrape the sides down, place the lid back on the food processor and slowly add the olive oil, you will need somewhere between 5-6oz- drizzle the EVOO in slowly. The mixture will come together into a thick sauce.

    sun-dried tomato pesto recipe in a food processor on a marble surface with basil leaves and walnuts on counter

    How long does pesto last? 

    Store in an airtight container for up to 5 days or pour into ice cube mold/ freezable container and freeze for up to 1 month.

    Can you substitute the walnuts?

    Yes, you could go with classic pine nuts or try almonds, pecans or pistachios?

    Can you substitute the oil? 

    Only use extra virgin olive oil, but there are many different evoo's. Try a spicy one!

    sun dried tomato basil recipe served in a small bowl on marble top with walnuts and basil leaves

    Recipes to use pesto in

    Pesto is such a versatile ingredient. I love to add a dollop to my marinara sauce, drizzle it on top of eggs, pizza, or baked potatoes.

    My friend Ari makes this incredible pesto bread.

    I love my pesto chicken salad recipe, so easy and flavorful!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    sun dried tomato basil recipe served in a small bowl on marble top with walnuts and basil leaves

    Sun-Dried Tomato Pesto Recipe

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    Six ingredients are all you need to make this sun-dried tomato pesto recipe. Full of rich flavor this is perfect spread on a crostini, mixed into pasta, on top of eggs and more.

    • Total Time: 10 minutes
    • Yield: 12oz 1x

    Ingredients

    Units Scale
    • 3.5oz Sundried Tomato (I used a combo of dry and jarred in oil - drained)
    • 1oz Freshly Grated Parmesan
    • 2oz Fresh Basil
    • 3 Garlic Cloves
    • 2oz Walnuts
    • 5-6oz Extra Virgin Olive Oil

    Instructions

    1. In a food processor add the basil leaves, sun-dried tomatoes, garlic cloves, parmesan cheese, and walnuts.
    2. Then blend everything together for about a minute. Scrape the sides down, place the lid back on the food processor and slowly add the olive oil, you will need somewhere between 5-6oz- drizzle the EVOO in slowly. The mixture will come together into a thick sauce.  
    3. Store in an airtight container for up to 5 days or pour into ice cube mold/ freezable container and freeze for up to 1 month.

    Equipment

    food processor

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    Notes

    *Walnuts produce a chunkier/ thicker pesto sauce opposed to pine nuts. If you want a smoother sauce go with pine nuts.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Category: Sauce
    • Method: Process
    • Cuisine: Italian

    Keywords: easy sun-dried tomato pesto, sundried tomato pesto recipe, the best sun-dried tomato recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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