Easy Sun Dried Tomato Pesto Recipe

This tangy, delicious easy sun dried tomato pesto comes together in seconds and can be stirred  into pasta, stews, casseroles, added to sandwiches or enjoyed as a dip.  Tastes great with barbecued chicken!

My sun dried tomato pesto sauce is very quick and easy to make and you can keep it in the fridge for several days.  It’s convenient as well as versatile, great with both hot and cold dishes.  Pesto can be very handy when it’s too hot to make elaborate meals.  For an easy meal idea just cook your favourite pasta, stir in some pesto and enjoy!

Easy, Healthy, Delicious!

Equipment you’ll need

• Kitchen scale and measuring spoon
• Small blender and spoon
• Grater
• Small pan for toasting the nuts
• Jar for storing the pesto

How to make sun dried tomato pesto: step-by-step

1.Dry toast the pine nuts stirring often.  In a blender combine all the pesto ingredients.

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2. Blend until well combined and there are no large pieces of the tomato visible.  The mixture should be grainy, not pasty.

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Place the pesto in a jar or another container and refrigerate for up to 1 week.

What kind of sun dried tomatoes to use

In this pesto recipe it is important to use sun dried tomatoes in oil, not the dry kind.  This is because the tomatoes have to be soft and moist (the ones in oil are!).  So that all you have to do is combine them with the other ingredients and blend!  And you can have a delicious, healthy pesto in seconds!

Another advantage of using sun dried tomatoes in oil is that you can also use that oil in this recipe.  So there is less waste.  Please refer to Ingredients below to ensure you are using the right amount of oil.

A jar of sun dried tomatoes in oil often contains capers.  If your product does go ahead and use these in this recipe too! (See Instructions for required amounts)

How to use sun dried tomato pesto recipe

There are SO many ways to enjoy this easy pesto recipe!  If you are adding it into pasta you’ll have a quick and easy vegetarian dinner for 6 hungry people ready in minutes. (You might need to add a bit of water to give it more of a sauce consistency).

You can enjoy this healthy pesto as a dip, puree along with white beans or avocado and serve with crackers or bruschetta.  Sprinkle over some grated cheese and pop in the oven for a delicious snack or easy appetizer!

You can also combine this pesto sauce with cream cheese, puree until smooth and make a gorgeously creamy sun dried tomato spread.

In my next post I’ll show you just how versatile this pesto recipe is.  I am going to use it in a healthy chicken meatballs recipe.  Be sure to come back to check it out!

Top tips

• Use sun dried tomatoes in oil. The oil can be added into the pesto along with the capers if present.
• Do not puree the pesto mixture until completely smooth, it should still be a little grainy.
• I used basil but you could add other herbs, such as oregano or a bit of thyme (approx. 1/2 teaspoon of dried herbs each).
• You could swap pine nuts for sunflower seeds, hazelnuts or almonds (both blanched)
• Store in an airtight container and refrigerate for up to 1.5-2 weeks.
• Uses: add to pasta, combine with cream cheese to make a spread, puree with avocado or beans to make a dip
• Chill for 30 minutes before serving, if possible.
• Not suitable for freezing.

More easy pesto recipes

• Asparagus Tomato Pasta with Oregano Hazelnut Pesto
• Easy Pesto Chicken Pasta Bake (Healthy)
• Parsley and Avocado Pesto Pasta
• Zucchini Noodles with Parsley Pesto & Eggs (Appetizer)

KEEP IN TOUCH!

How has your pesto turned out for you?  Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates!

Easy Sun Dried Tomato Pesto Sauce

This tangy, delicious easy sun dried tomato pesto sauce comes together in minutes and can be added to sauces, sandwiches, pasta or enjoyed as a dip. Great with barbecued chicken! 

5 from 7 votes

Print Pin Rate

Course: Lunch, Party Food, Snack

Cuisine: International, Italian

Prep Time: 6 minutes

Chill: 30 minutes

Total Time: 6 minutes

Servings: 6 people

Calories: 195kcal

Author: Monika Dabrowski

Ingredients

• 140 g sun dried tomatoes, in oil
• 70 ml good vegetable or mild olive oil, or use the oil from your jar of tomatoes
• 8 basil leaves
• 1 garlic clove
• 3 tbsp parmesan, or other hard cheese, finely grated ensure it's vegetarian
• 3 tbsp pine nuts, lightly toasted
• 1 tbsp capers
• 1 tbsp lemon juice
• pepper to taste

Metric - US Customary

Instructions

• Place all the ingredients in a small blender and blitz for a few seconds until well combined and there are no large pieces left. The mixture should still be grainy, not completely smooth.  
• Transfer the pesto into a jar, close the lid and refrigerate for at least 30 minutes before serving if possible.

Notes

• Use sun dried tomatoes in oil. The oil can be added into the pesto along with the capers if present.
• Do not puree the pesto mixture until completely smooth, it should still be a little grainy.
• I used basil but you could add other herbs, such as oregano or a bit of thyme (approx. 1/2 teaspoon of dried herbs each).
• You could swap pine nuts for sunflower seeds, hazelnuts or almonds (both blanched)
• Store in an airtight container and refrigerate for up to 1.5-2 weeks.
• Uses: add to pasta, combine with cream cheese to make a spread, puree with avocado or beans to make a dip
• Chill for 30 minutes before serving, if possible.
• Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 2mg | Sodium: 142mg | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 1mg

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