Sun-dried tomato pesto, also known as pesto rosso, is a rich and savory alternative to the classic green basil version. It has a concentrated tomato flavor that is balanced with fresh herbs, nuts, and salty cheese.
This recipe comes together in about 10 minutes using a food processor. It is a very useful sauce to have on hand for quick weeknight dinners, appetizers, or to add flavor to sandwiches.
Why You’ll Love Sun-Dried Tomato Pesto
- Using a food processor does all the hard work, creating a smooth, consistent texture in just a few minutes.
- Toasting the nuts before blending them deepens their flavor and adds a pleasant warmth to the finished pesto.
- Streaming in the olive oil while the machine is running helps it emulsify, creating a stable, well-blended sauce rather than an oily mixture.
Sun-Dried Tomato Pesto Ingredients
- Sun-Dried Tomatoes: Oil-packed tomatoes are best as they are already soft and flavorful. Drain them well but do not rinse.
- Nuts: Pine nuts are traditional, but walnuts or even almonds work well as a substitute. Toasting is optional but recommended for better flavor.
- Parmesan Cheese: For the best taste and texture, use a wedge of Parmesan cheese and grate it yourself right before using.
- Fresh Basil: This recipe requires fresh basil for its aroma and flavor. Dried basil is not a suitable substitute.
- Olive Oil: A good quality extra-virgin olive oil will give the pesto a smooth finish and fruity notes.
Exact quantities are in the recipe card below.
How to Make Sun-Dried Tomato Pesto
Step 1: Prepare the Ingredients
First, toast your pine nuts in a dry skillet over medium heat for a few minutes until fragrant, then let them cool. Gather and measure the rest of your ingredients. Drain the oil from the sun-dried tomatoes and peel your garlic cloves.
Step 2: Combine in Food Processor
Place the drained sun-dried tomatoes, toasted pine nuts, fresh basil, Parmesan cheese, garlic, tomato paste, salt, and pepper into the bowl of a food processor. Pulse the mixture several times until everything is finely chopped into a coarse paste.
Step 3: Blend and Finish
With the food processor motor running, slowly pour in the olive oil until the pesto is well combined. Check the consistency, adding a little more oil if you want it thinner. Taste and add more salt if needed before serving.
Storage Tips for Sun-Dried Tomato Pesto
Store the pesto in an airtight container in the refrigerator for up to 1 week. To help preserve it, you can pour a thin layer of olive oil on top. For longer storage, freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag for up to 3 months.
Expert Tips for Sun-Dried Tomato Pesto
- For a nut-free version, you can substitute the pine nuts with toasted sunflower seeds or simply omit them.
- The consistency is adjustable. For a thicker, spreadable pesto, use less oil. For a thinner sauce for pasta, use a bit more.
- Using oil-packed sun-dried tomatoes provides the best flavor and texture for this recipe. If you use dry-packed tomatoes, you must rehydrate them first.
What to Serve with Sun-Dried Tomato Pesto?
This pesto is very versatile. Toss it with hot pasta, spread it on crostini for a simple appetizer, or use it as a condiment for grilled chicken or sandwiches.
Sun-Dried Tomato Pesto Recipe FAQs
Can I use sun-dried tomatoes that are not packed in oil?
Yes, but you will need to rehydrate them first. Soak the dry tomatoes in hot water for about 20-30 minutes until they are pliable, then drain them well before using. You may need to add a bit more olive oil to the recipe.
How is this different from regular pesto?
Regular pesto has a base of fresh basil, giving it a green color and fresh, herbaceous flavor. This version uses sun-dried tomatoes as the main ingredient, which results in a red color and a deeper, sweeter taste.
What can I use instead of a food processor?
A high-powered blender can also work, though you may need to stop and scrape down the sides more often. For a more rustic texture, you can finely chop all the ingredients by hand and mash them together in a mortar and pestle.
Sun-Dried Tomato Pesto
Ingredients
- 1 cup sun-dried tomatoes packed in oil drained, 170g
- 1 1/2 cups fresh basil leaves lightly packed, 45g
- 1/3 cup pine nuts toasted, 45g
- 1/3 cup grated Parmesan cheese 35g
- 2-3 cloves garlic peeled
- 1 tablespoon tomato paste 15g
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 to 1/3 cup extra-virgin olive oil 60-80ml
Instructions
- If your pine nuts are not already toasted, place them in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan often, until golden and fragrant. Let them cool slightly.
- Combine the drained sun-dried tomatoes, toasted pine nuts, fresh basil, Parmesan cheese, garlic cloves, tomato paste, salt, and pepper in the bowl of a food processor.
- Secure the lid and pulse 5-7 times until the ingredients are broken down into a coarse paste.
- Turn the food processor on to run continuously. While it is running, slowly stream in 1/4 cup (60ml) of the extra-virgin olive oil through the feed tube.
- Blend until the pesto is mostly smooth but still has some texture. Scrape down the sides of the bowl as needed.
- If the pesto seems too thick, add more olive oil, one tablespoon at a time, and blend until you reach your preferred consistency.
- Taste and adjust seasoning with more salt or pepper if you like.
- Serve immediately or transfer to an airtight container for storage.
