Sun-dried tomato pesto is a flavorful sauce made with a few simple ingredients and ready in minutes. Made with sun-dried tomatoes packed in oil, fresh basil, lemon, and cashews, this easy pesto recipe has a bold flavor with a healthy dose of lemon and the peppery tang of basil. It’s thick enough to spread on sandwiches and flatbreads, but you can also thin it with a little pasta water to make a simple sauce for pasta.
If you know me in real life, you know that I always keep a jar of sun-dried tomatoes filled with olive oil in my pantry. It’s one of my favorite ingredients because it adds so much flavor with very little effort. Every summer I end up with more basil than I know what to do with, and after a while I find myself craving something other than traditional pesto. When I first made this sun-dried tomato pesto, it quickly became part of my regular rotation. Along with roasted red pepper pesto, it’s one of the pesto recipes I make most often because it’s easy, versatile, and flavorful.
Wondering what to do with this sun-dried tomato pesto? Try tossing it with pasta, spooning it over salmon, or using it to add flavor to an easy skillet dinner. My sun-dried tomato pesto pasta is a great place to start, but pesto shrimp pasta, pesto chicken skillet, or pesto-crusted salmon are also delicious.
ingredient spotlight
Sun-dried tomatoes stuffed in oil – For the best flavor and texture, use sun-dried tomatoes stuffed in oil. It melts easily into a smooth pesto and its rich, savory flavor makes this recipe so delicious. Fresh Basil – Fresh basil is essential for pesto. It adds a bright, peppery flavor that is balanced by the richness of the sun-dried tomatoes. You won’t get the same flavor or texture with dried basil. Cashews – Cashews help you make creamy and delicious pesto without dairy. It adds richness and richness to the sauce while keeping the recipe simple and dairy-free.
How to make
tips for success
If using dry pack sun-dried tomatoes, soak them in boiling water for 15-20 minutes before blending. For a thin pesto sauce, add a little water or pasta water. If you’re dairy-free, add a few tablespoons of grated Parmesan cheese for even more rich flavor. This pesto will thicken slightly as it sits, making it perfect for spreading on sandwiches and wraps.
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Pour 1 jar (1 cup) of sun-dried tomatoes in olive oil into a food processor. Add lemon juice, basil, salt, and garlic powder.
1 cup sun-dried tomatoes in oil 1 cup basil, 1 lemon juice, 1 teaspoon sea salt, 1 teaspoon garlic powder
Process on high speed until well incorporated, about 45 seconds.
Add the cashew and sun-dried tomato mixture to the food processor. Process on high speed until the cashews are completely incorporated and no longer visible, about 1 minute.
1/4 cup cashew nuts
Add up to 1/4 cup water to this mixture in the food processor and process on high speed until well mixed and the pesto is thick but spreadable. Add water if necessary.
1/3 cup water
Use sun-dried tomatoes wrapped in oil for the best texture and flavor. This recipe calls for fresh basil. Dried basil is not effective. Add water as needed to blend the pesto smoothly.
Nutritional information display
Nutritional information table
Amount per serving
Where does the nutritional information come from? Nutritional information is provided by the USDA Food Database.
My favorite way to use sun-dried tomato pesto
This sun-dried tomato pesto is incredibly versatile and can be used anywhere you would normally use traditional pesto. My favorite way to enjoy it is spread on veggie sandwiches with some delicious crunchy bread. The rich and flavorful taste really stands out.
It’s also delicious tossed with pasta, spread on flatbread or pizza, or added to a grain bowl with grilled summer vegetables. It’s a thick pesto that makes it especially good as a spread, but if you want more sauce, you can always thin it out with a little water or pasta water.
FAQ
Can I use dry-packed sun-dried tomatoes?
yes. Reconstitute in boiling water for 15-20 minutes before blending. You’ll need a little extra water to help the pesto come together.
Can I add Parmesan cheese?
yes. If you’re dairy-free, add 1/4 to 1/2 cup grated Parmesan cheese for a more traditional pesto flavor.
Can sun-dried tomato pesto be frozen?
yes. Freeze in an airtight container or ice cube tray for up to 3 months. Thaw in the refrigerator before use.
