This tangy, delicious Easy Sun Dried Tomato Pesto Recipe comes together in minutes and can be added to sauces, sandwiches, pasta or enjoyed as a dip. It’s healthy and super easy to make. Delicious served with barbecued chicken!
Pesto makes a fantastic summer time recipe! It is usually 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!
Which is exactly how you can enjoy this Easy Sun Dried Tomato Pesto Recipe!
Easy, Healthy, Delicious!
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In this 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.
This recipe makes enough pesto to feed 6 people, if you are adding it to pasta. If you need more pesto, and have a large enough jar to store it in, simply double the ingredients!
If you make this easy pesto recipe I’d love to know how it turned out for you so please let me know in the comments below. Your feedback is important to me!
In my next post I’ll show you just how versatile this pesto recipe is. I’ll use it in a Chicken Meatballs recipe. Be sure to come back to check it out!
If you like this recipe you may also like this Asparagus Tomato Pasta with Oregano Hazelnut Pesto.
This tangy, delicious Easy Sun Dried Tomato Pesto Recipe comes together in minutes and can be added to sauces, sandwiches, pasta or enjoyed as a dip. Delicious served with barbecued chicken!
- 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
Place all the ingredients in a small blender and whizz for a few seconds until the mixture becomes pasty, but not completely mushy.
Transfer the sauce into a jar, close the lid and refrigerate for at least 30 minutes before serving if possible. Keep in the fridge for up to 2 weeks.
If you are serving this pesto with pasta add a drop of water.
Don’t lose it! PIN it!