Easy Sun-Dried Tomato Pesto Recipe

This sun-dried tomato pesto is a deliciously tangy sauce that's versatile and comes together in seconds. It can be stirred into pasta, stews, casseroles, added to sandwiches or enjoyed as a dip. 

My sun-dried tomato pesto recipe is quick and easy to make and will stay fresh in the fridge for up to several days. It's vegetarian but can be easily adapted to also suit vegan diets.

Sun-dried tomatoes have an intense flavour and none of the moisture of fresh tomatoes which makes them ideal to use in a wide range of dishes, including bakes (see my sun-dried tomato scones and soda bread).

And they work extremely well as a star ingredient in this pesto!

Is sun-dried tomato pesto healthy

Yes, it is! Sun-dried tomatoes contain vitamin C as well as lycopene, an antioxidant that may help reduce the risk of certain diseases. In this recipe I also replaced some of the oil with a bit of water to get the consistency I wanted without too many calories.

Ingredients and substitutions

• Sun-dried tomatoes

For this recipe you need sun-dried tomatoes in oil, sold in jars, not the dried variety that needs presoaking. This is because you will be adding some of the oil from the jar into the sauce. More on that below.

• Oil

I strongly recommend using the oil your sun-dried tomatoes came with as it's full of flavour. If, however, you prefer to add olive oil separately that's fine too. I recommend using a mild tasting variety. Add less oil for a thicker sauce.

• Basil

Use fresh rather than dried basil.

• Pine nuts

I recommend dry toasting the pine nuts (in a non-stick pan for a few minutes) for more flavour before adding into the pesto. Alternatively use sunflower seeds or blanched hazelnuts/almonds.

• Parmesan

Ensure it's vegetarian, if required. Alternatively use vegan parmesan or omit altogether if preferred.

• Capers

Capers add complexity and more depth of flavour.

• Lemon juice

Add according to preference.

• Water

I also added a small amount of water into the sauce.  This allowed me to get the consistency I wanted without having to use too much oil.

• Seasoning

You probably won't need to add any salt (sun-dried tomatoes contain salt) but be generous with the pepper.

What sun-dried tomatoes are best to use

It's best to use sun dried tomatoes packed in oil, which are soft and full of moisture and you can use them straight from the jar (the dried variety, on the other hand, needs to be rehydrated in a liquid before you can use it).  You can also use the oil from the jar to make this sun dried tomato pesto sauce (see Instructions below to ensure you are using the right amount of oil).

Jarred sun-dried tomatoes sometimes also contains capers.  If your product does go ahead and use these in this recipe too (1.5 teaspoon will suffice).  They add a delicious, subtle tang without having an obvious presence in this recipe.

Step-by-step recipe instructions

1.Toast pine nuts: In a small non-stick pan dry toast the pine nuts until golden stirring often. This will only take a couple of minutes. 

2. Combine ingredients: To a food processor add all the ingredients, including the pine nuts.

3. Pulse: Pulse a few times until well combined and there are no large tomato pieces visible. The mixture should not be completely smooth.

4. Store: Adjust the seasoning if required, place the pesto in a jar and refrigerate for up to 1-2 weeks.

Serving suggestions

There are SO many ways to enjoy this easy sun-dried tomato pesto recipe! 

• With pasta

Stir a few spoonfuls of the pesto into pasta for a quick and easy vegetarian dinner (be sure to reserve some of the pasta water to loosen the sauce). Top with roasted vegetables, fresh basil and enjoy!

• As a dip

You can enjoy this healthy sun-dried tomato pesto as a dip, puree along with white beans or avocado and serve with crackers or garlic bread.  

• As a snack

Spread a small amount on baguette slices, sprinkle over some grated cheese and quickly in the oven for a delicious snack or easy appetizer!

• As a spread

Combine with cream cheese, puree until smooth and turn into a rich and creamy sun-dried tomato spread. Alternatively use instead of butter in sandwiches (including cheese, ham or chicken).

• Use to enhance flavour

You could also add it to pasta dishes for more depth of flavour. Examples include roasted pepper pasta and eggplant/aubergine pasta.

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 have some texture in it.
• I used a moderate amount of basil but you can increase it to your taste.
• Store in an airtight container and refrigerate for up to 1.5-2 weeks.
• If using this recipe as a dip refrigerate for 30 minutes before serving, if possible.
• Not suitable for freezing.

More pesto recipes to try next

• Sun Dried Tomato Soda Bread with Cheese
• Roasted Asparagus Pesto Pasta
• Easy Pesto Chicken Pasta Bake (Healthy)
• Avocado Basil Pesto Pasta Sauce (Low Fat)
• Pesto Zoodles Salad Recipe

You might also like these other condiments/sauces and sides!

Keep in touch!

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

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