Rich in flavor and made with pantry ingredients, sun-dried tomato pesto transforms ordinary dishes into something special. It showcases the earthy richness and depth of sun-dried tomatoes. Use it atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, or toss with hot pasta or risotto. You'll love the flavor. It's easy to make and super versatile.
Sun dried tomatoes are readily available in both oil-packed and dried versions, and easy to keep in your pantry. Re-hydrate the dried ones before using in hot water by soaking until soft and pliable. I find it's easier to use the oil-packed sun dried tomatoes and drain them as they are softer.
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Why You'll like This Recipe
- Easy to make with a food processor.
- Many ways to use sun dried tomato pesto for terrific dishes.
- Made from pantry ingredients.
Love tomatoes? Try these oven roasted cherry tomatoes. They are sort of like sun dried tomatoes but done in the oven. Delicious.
Recipe Ingredients
- Fresh basil leaves: Of course pesto must have fresh basil, but there are substitutions, please see below.
- Sun-dried tomatoes: Buy the oil packed for this pesto recipe.
- Nuts: Pine nuts are traditional but walnuts work great too, or a combination. If you have raw nuts, toasting them intensifies their flavor but it's optional.
- Garlic: A must have for flavor power.
- Lemon juice: Adds brightness of flavor to this recipe.
- Olive oil: You need as much as you want for the right texture, because brands differ in how soft the tomatoes are or you might be using a brand not packed in oil.
- Parmesan cheese: Use the finely grated for this recipe so it blends in easier. If it shredded, process until the texture is what you want, smooth or more chunky.
Please see the recipe card for all ingredients and measurements.
Substitutions and Variations
- Red pepper flakes, just a pinch for a little heat, or use a pinch of cayenne.
- Add some smoked paprika for a smoky rich flavor.
- If fresh basil is out of season or unavailable where you shop, try a combination of fresh flat leaf parsley, fresh oregano, and a few spinach leaves.
- Swap walnuts for pine nuts, toasted or not.
- No oil-packed sun-dried tomatoes? Use the dry ones but first rehydrate in very hot water until soft and pliable. You will also need more olive oil.
Recipe Instructions
Simply puree all of the ingredients in the bowl of a food processor with the steel blade (steel knife).
For a more classic basil pesto and 14 things to do with it.
Serving Suggestions
Here are five things you can do with sun-dried tomato pesto:
- Stuffed Chicken Breast – slit a pocket in a boneless, skinless chicken breast being careful not to cut all of the way through. Place approximately 1 ½ – 2 tablespoons of the pesto inside. In a hot sauté pan, brown the chicken breasts in a little olive oil, then finish in a 375 degree oven until they reach 160-165 degrees on a digital thermometer. Remove chicken from the oven and allow to rest for a few minutes. You’ll have rich, sun-dried tomato stuffed chicken to enjoy for dinner.
- Appetizers - slice up a fresh baguette, brush with olive oil and toast or grill the slices a bit first, then top with the sun-dried tomato pesto. For a fancier version use a star shaped cookie cutter and cut stars out of sliced bread, brush with olive oil and toast them on a rimmed baking sheet until golden. Then using a #60 round squeeze disher, create perfect mounds of pesto on top of the stars and garnish with chopped parsley and extra shredded Parmesan cheese.
- Make sun dried tomato pesto pasta - Toss a few tablespoons with hot pasta and a little half and half or milk and you have a creamy, flavor-packed pasta side dish. Top with simple sautéed chicken breast or grilled jumbo shrimp for a more substantial main course.
- Pizza Crust Sauce - spread on a pizza crust and make homemade pizza.
- Risotto - I swirl mine into risotto for an unbeatable sun-dried tomato risotto.
How to Toast Nuts (optional)
To toast walnuts or pine nuts, scatter the nuts on a rimmed metal baking sheet in a 300°F and place in the oven for about 20 minutes. Shake the pan once in awhile. You’ll just start to smell them when they are ready. Check them early versus late so you don't burn them. Nots burn easily because of their oil content.
Another method is in a dry warm fry pan or skillet over low heat. Shake the pan occasionally and use your nose. When you smell them they are probably done.
More Recipes With Tomatoes
Whether fresh, roasted, or dried, tomatoes are tasty and versatile, and part of so many recipes. For tomato inspiration try some of these recipes.
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📖 Recipe
Sun Dried Tomato Basil Pesto
Ingredients
- 1 cup packed fresh basil leaves
- 1 cup oil-packed sun-dried tomatoes
- 1 cup toasted pine nuts American or Italian
- 4 cloves of garlic minced fine
- 1 lemon, juiced about 3-4 tablespoons
- 1 pinch red pepper flakes
- 1 teaspoon Kosher salt
- Olive oil as needed
- 1 cup finely grated Parmesan cheese about 4 ½ ounces
Instructions
- In a food processor fitted with the steel blade, pulse basil, sun-dried tomatoes and their oil, nuts, garlic, lemon juice, salt and pepper until blended and chopped fine.
- Add cheese and pulse again until well combined. If desired, add more olive oil. Pulse until smooth as you desire.
Vicky says
I love basil pesto and have made it many times but never with sun-dried tomatoes too - will have to try that!