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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

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


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


  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.


*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

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