Sun-dried tomato pesto is a delicious alternative to the traditional basil pesto. This aromatic red pesto sauce is made with sun-dried tomatoes, walnuts, parmesan, garlic, and basil. It makes a great pasta sauce or a sandwich spread!
Ingredients
Here’s what you need to make sun-dried tomato pesto:
- Sun-dried tomatoes – use oil-packed for far better flavor. We’re also using the oil from the jar which is super aromatic and far better for this recipe than olive oil. Here you can find all my sun-dried tomato recipes.
- Olive oil (because in the tomato jar there is not enough tomato oil for this recipe).
- Walnuts – you can also use peeled almonds, which are more traditional. I think walnut adds a pleasant bitterness and contrast better sun-dried tomatoes.
- Parmesan cheese – or grana padano.
- Basil – or 1-2 tablespoons of finely chopped rosemary.
- Garlic – must be fresh.
- Lemon zest – adds a touch of citrusy flavor. It’s optional.
- Chili flakes – adds a small kick to the sauce, but they’re also optional.
How to make it
Add all the ingredients except the olive oil into a food processor bowl.
Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
Add the olive oil and mix over low speed (or pulse) until well-combined.
Season to taste with salt and pepper.
Enjoy!
Red pesto uses
- it’s amazing as pasta sauce (you can use it in this recipe: Shrimp Pesto Pasta)
- it’s great with chicken or fish
- use it as a component of a cheese board
- as a dip for veggies, crackers, or pita chips
- spread it on toast, bruschetta, focaccia, sandwich, flatbread or panini
- use it as a topping for pizza (after it has been baked)
Here you’ll find all my ideas and recipes with pesto.
Storage
This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week.
Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
More pesto recipes
- Basil pesto
- Arugula pistachio pesto
- Wild garlic pesto (Ramp pesto)
- Celery leaf pesto
- Parsley pesto
- Basil walnut pesto
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Sun-Dried Tomato Pesto (Red Pesto)
Ingredients
- 1 cup sun-dried tomatoes in oil drained, 185g
- 1/3 cup walnuts 35g, or peeled almonds
- 2 cloves garlic
- 3/4 cup grated parmesan cheese 70g
- 1/4 cup oil from the tomato jar 55g
- 1/8 teaspoon chili flakes optional
- zest grated from 1/2 lemon optional
- 1 cup fresh basil leaves
- 1/4 cup olive oil 55g
- salt and pepper to taste
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Instructions
- Add all the ingredients except the olive oil into a food processor bowl.
- Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
- Add the olive oil and mix over low speed or pulse until well-combined.
- Season to taste with salt and pepper.
- Enjoy!
Notes
- Storage: This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
- Calories = whole recipe (this is only an estimate!).
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