Sun-Dried Tomato Pesto (Pesto Rosso)

If you’re anything like me, you love recipes that deliver big flavour with very little effort. This sun-dried tomato pesto is exactly that. Made with sun-dried tomatoes, fresh basil, garlic, pine nuts, walnuts, and olive oil, this bold and savoury pesto rosso comes together in less than 10 minutes. It’s rich, vibrant, and incredibly versatile—perfect tossed with pasta, spread onto sandwiches, spooned over grilled vegetables, or served alongside warm crusty bread.

Table of Contents

• What I Changed After Testing
• Why I Love This Recipe
• Ingredients You’ll Need
• Directions
• How to Use Sun-Dried Tomato Pesto
• Substitutions & Variations
• How to Store & Make Ahead
• Other Pesto Recipes You’ll Love
• Final Thoughts
• Connect With Me

Once you learn how to make sun-dried tomato pesto at home, you’ll want to keep a jar in your refrigerator at all times.

I first started making sun-dried tomato pesto when I had half a jar of sun-dried tomatoes lingering in the back of my refrigerator. I didn’t have enough for a pasta dish, but I also didn’t want them to go to waste.

I tossed them into my food processor with basil, garlic, nuts, and a little of the flavorful oil from the jar. The result was so much better than I expected. It had all the richness of traditional basil pesto but with a deeper, sweeter, more concentrated tomato flavor.

Now it’s one of my favorite sauces to keep on hand because it instantly elevates even the simplest meals.

What I Changed After Testing

Many sun-dried tomato pesto recipes rely heavily on either pine nuts or Parmesan cheese. While delicious, I found that using a combination of pine nuts and walnuts created a more balanced flavour and a creamier texture.

I also tested versions using additional olive oil, but the oil from the jar of sun-dried tomatoes consistently produced the richest flavour. The biggest improvement came from adding fresh basil, which brightens the pesto and keeps it from feeling too heavy.

The result is a sun-dried tomato pesto sauce that’s bold, balanced, and incredibly versatile.

Why I Love This Recipe

• Ready in less than 10 minutes
• Packed with bold Mediterranean flavour
• Uses simple pantry ingredients
• Great for pasta, sandwiches, grain bowls, and salads
• Easy to customize
• Stores beautifully for meal prep

Ingredients You’ll Need

Sun-Dried Tomatoes in Oil

The star of this sun-dried tomato pesto recipe. I always recommend using tomatoes packed in olive oil because both the tomatoes and the oil add incredible flavour.

Fresh Basil

Fresh basil leaves bring brightness and freshness to balance the rich tomatoes.

Pine Nuts

Add creaminess and help create that classic pesto texture.

Walnuts

Provide extra richness and a slightly earthy flavour.

Garlic

Fresh garlic adds bold, savoury depth.

Parmesan Cheese (Optional)

A little grated Parmesan cheese adds a salty, nutty finish.

Red Pepper Flakes (Optional)

Perfect if you enjoy a little heat.

Directions

Step 1: Add Ingredients

Add the sun-dried tomatoes, basil, pine nuts, walnuts, garlic, salt, pepper, and optional Parmesan cheese to a food processor.

Step 2: Blend

Pulse several times to break down the ingredients.

Then blend until the mixture reaches your desired consistency.

Step 3: Adjust Texture

If the pesto is too thick, add a little extra virgin olive oil or a splash of warm water until smooth.

Step 4: Taste and Adjust

Taste and adjust the seasoning as needed.

Add extra salt, pepper, Parmesan cheese, or red pepper flakes according to your preference.

Step 5: Serve

Use immediately or transfer to a storage container for later.

How to Use Sun-Dried Tomato Pesto

Here are a few ways I love to use this homemade sun-dried tomato pesto in my own kitchen!

• Pasta – Toss with hot pasta for an easy meal.
• Sandwiches & Wraps – Spread on sandwiches or wraps for an extra punch of flavour.
• 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

• One of my favourite things about pesto is how adaptable it is.
• Swap walnuts for almonds, cashews, or extra pine nuts.
• Use nutritional yeast instead of Parmesan cheese.
• Add roasted red peppers for extra sweetness.
• Stir in red pepper flakes for spice.
• Add a squeeze of lemon juice for brightness.
• Use arugula instead of basil for a peppery variation.
• Make it dairy-free by omitting the cheese.

• Store your sun-dried pesto in an airtight container in the refrigerator for up to 1 week.
• For the freshest flavour, pour a thin layer of olive oil over the surface before storing.
• You can also freeze pesto in ice cube trays for up to 3 months.
• I often freeze small portions so I can add instant flavour to weeknight meals.

Other Pesto Recipes You’ll Love

• My Classic Homemade Pesto
• Oregano Pesto Recipe
• Arugula and Sunflower Seed Pesto

Final Thoughts

This sun-dried tomato pesto is one of those recipes that proves a few simple ingredients can create something truly memorable. The sweet intensity of the tomatoes, the freshness of basil, the richness of nuts, and the bold flavor of garlic come together in a sauce that’s endlessly useful.

Whether you’re tossing it with pasta, spreading it on sandwiches, or serving it with warm bread, this easy sun-dried tomato pesto recipe is a delicious way to add maximum flavor with minimal effort.

Connect With Me

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