Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Tangy sun-dried tomatoes blend with garlic and Parmesan for a rich, concentrated pesto.

Total 15 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This vibrant red pesto swaps basil for oil-packed sun-dried tomatoes, giving it a deep, tangy sweetness balanced by garlic, toasted pine nuts, and Parmesan. Toss it with pasta, spread it on sandwiches, or use it as a bold topping for grilled chicken or crostini.

Ingredients

  • 2 cups sun-dried tomatoes packed in oil, drained
  • 1/2 cup pine nuts, toasted
  • 3 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup olive oil
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste

Method

  1. Toast the pine nuts in a dry skillet over medium heat, shaking frequently, until golden and fragrant, about 3 minutes. Let cool slightly.

  2. Combine the sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, lemon juice, and red pepper flakes in a food processor.

  3. Pulse the mixture 8 to 10 times until coarsely chopped, scraping down the sides of the bowl as needed.

  4. With the processor running, slowly drizzle in the olive oil and blend until the pesto reaches a thick, slightly chunky consistency.

  5. Season with salt and black pepper to taste, pulsing briefly to combine.

  6. Transfer the pesto to a jar or airtight container. Use immediately or refrigerate for up to one week.

Rate this recipe

★ 3.9 (1)

Sun-Dried Tomato Pesto

This vibrant red pesto swaps basil for oil-packed sun-dried tomatoes, giving it a deep, tangy sweetness balanced by garlic, toasted pine nuts, and Parmesan. Toss it with pasta, spread it on sandwiches, or use it as a bold topping for grilled chicken or crostini.

15 min 16 oz 210 cal

Ingredients

  • 2 cups sun-dried tomatoes packed in oil, drained
  • 1/2 cup pine nuts, toasted
  • 3 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup olive oil
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste

Method

  1. 1

    Toast the pine nuts in a dry skillet over medium heat, shaking frequently, until golden and fragrant, about 3 minutes. Let cool slightly.

  2. 2

    Combine the sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, lemon juice, and red pepper flakes in a food processor.

  3. 3

    Pulse the mixture 8 to 10 times until coarsely chopped, scraping down the sides of the bowl as needed.

  4. 4

    With the processor running, slowly drizzle in the olive oil and blend until the pesto reaches a thick, slightly chunky consistency.

  5. 5

    Season with salt and black pepper to taste, pulsing briefly to combine.

  6. 6

    Transfer the pesto to a jar or airtight container. Use immediately or refrigerate for up to one week.