Sun-dried tomato pesto (also known as Pesto Rosso) is a rich, bold, and incredibly versatile sauce that adds a punch of flavor to pasta, sandwiches, grilled meats, and more. Made with sun-dried tomatoes, fresh basil, garlic, pine nuts, and parmesan, this pesto is a slightly sweeter, tangier variation of traditional basil pesto. Best of all, it comes together in just 5 minutes using a food processor.

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The weather here in Calgary has finally taken a turn for the better, after what felt like an endless stretch of cold. We’re now enjoying +10°C and full sunshine the last few days and I finally feel alive again, haha. The longer days and warmer air have me feeling refreshed and inspired to start working on spring and summer recipes that highlight light, fresh flavors and seasonal ingredients. I love incorporating bright, vibrant elements into my cooking, and this sun-dried tomato pesto is the perfect example. It’s packed with rich, tangy, and herby flavors that instantly make me think of warm evenings, al fresco dining, and summer just around the corner.

Why I Love This Sun-Dried Tomato Pesto Recipe

As a home and entertaining expert, I love recipes that are simple yet elevated, and this sun-dried tomato pesto is exactly that. It transforms pantry staples into a flavorful, restaurant-quality sauce that you can use in endless ways. Unlike traditional green pesto, this version has a rich umami depth thanks to sun-dried tomatoes, toasted nuts, and garlic.

Here’s why this pesto is a must-try:

  • Quick & Easy – Comes together in under 5 minutes.
  • Budget-Friendly – Uses pantry staples and lasts for weeks (see storage tips lower in this post).
  • Customizable – Make it vegan, spicy, or nut-free with simple swaps (more about this further down).
  • Packed with Flavor – The sun-dried tomatoes add a deep, savory richness.

Ingredients You’ll Need

To make this easy sun-dried tomato pesto, gather these simple ingredients:

Main Ingredients

  • 1 (270ml) jar of sun-dried tomatoes in oil
  • 1 cup fresh basil, for a hint of freshness)
  • ¼ cup pine nuts, adds creaminess
  • ¼ cup walnuts, for extra nuttiness and texture
  • 4 garlic cloves, for a bold, aromatic kick
  • Salt & pepper, to taste

Optional Additions:

  • ¼ cup grated Parmesan cheese, adds a rich, salty flavor
  • ¼ tsp red pepper flakes, for a little heat if you like it like that

Tip: Look for sun-dried tomatoes packed in olive oil rather than dry-packed tomatoes. They have a more intense flavor and blend easily into a creamy pesto and the oil is a key ingredient for this recipe.

How to Make Sun-Dried Tomato Pesto

Step 1: Blend the Ingredients

Add the sun-dried tomatoes with their oil, basil, pine nuts, walnuts, garlic, and seasonings into a food processor.

Step 2: Process Until Smooth

Pulse a few times to break everything down, then run the processor until the pesto reaches your desired consistency. If it’s too thick, add a little extra virgin olive oil or warm water to thin it out.

Step 3: Adjust the Seasoning

Taste the pesto and adjust the salt, pepper, or red pepper flakes as needed.

How to Use Sun-Dried Tomato Pesto

Here are a few ways I love to use this homemade sun-dried tomato pesto

  • Pasta – Toss with hot pasta for an easy meal.
  • Sandwiches & Wraps – Spread on sandwiches or wraps for an extra punch of flavor.
  • Chicken & Fish – Use as a marinade or topping.
  • Pizza Sauce – Swap traditional tomato sauce for pesto.
  • Dips & Appetizers – Stir into hummus or serve with crostini.

Substitutions & Variations

  • Vegan Option: Skip the Parmesan or use nutritional yeast.
  • Nut-Free: Use sunflower seeds or pumpkin seeds instead of nuts.
  • Spicy Pesto: Add more red pepper flakes or a touch of cayenne.
  • Creamier Pesto: Stir in ricotta or mascarpone for a smooth texture.

How to Store & Make Ahead

  • Refrigerator: Store in an airtight container in the fridge for up to 1 week.
  • Freezer: Freeze in small portions for up to 3 months.

Pro Tip: Store the pesto in a jar with a thin layer of olive oil on top to keep it fresh longer.

FAQ

Yes! Rehydrate them in a jar with a good quality olive oil for a few hours or warm water for 10 minutes before blending.

Add a splash of olive oil or warm water until it reaches your desired consistency.

Yes! It’s packed with healthy fats, antioxidants, and vitamins from the tomatoes, nuts, and olive oil.

Other Pesto Recipes You’ll Love

Final Thoughts

This sun-dried tomato pesto is a game-changer for easy, flavorful meals. Whether you spread it on sandwiches, mix it into pasta, or use it as a marinade, it adds bold, savory richness to any dish. Trust me, try it once, and you’ll want to keep a jar in your fridge at all times!

Let me know in the comments how you like to use this pesto and if you made any fun variations!

Happy cooking!

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