Sun-Dried Tomato Pesto

5 from 2 votes

Made with pantry ingredients, this sun-dried tomato pesto is sauce for any season. You can make it in 5 minutes and stir it in pasta, spread it on pizza and more.

Prep Time5

Total Time5

Course: Spreads & Sauces

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 cup sun-dried tomatoes, oil drained
2 garlic cloves, peeled
1/3 cup chopped toasted walnuts
1/4 cup grated Parmesan (about 1/2 ounce)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil

Instructions

Combine the sun-dried tomatoes, garlic, walnuts, Parmesan, salt and pepper in a food processor or blender.
Process the ingredients until they are finely chopped.
With the motor running, drizzle in the olive oil through the feeder tube until the pesto is pureed and combined.

Video

Notes

You can use jarred marinated tomatoes or sun-dried tomatoes for this pesto.

If you need the pesto to be nut-free, you can leave out the walnuts. Reduce the olive oil to 1/3 cup and then add more as needed.

To make the pesto vegan, use 2 tablespoons nutritional yeast instead of Parmesan.

Store pesto in the refrigerator in an airtight container up to 2 weeks. Let it sit out at room temperature for 15 minutes for the oil go from solid to liquid. Then stir it together.

Pesto can be frozen up to 3-4 months in an airtight container. An ice cube tray makes it simple to freeze in smaller portions. Thaw at room temperature.

To make sun-dried tomato pesto pasta: Cook the noodles until al dente in salted boiling water. Before draining, save 1/2 cup of the cooking water from the pot. In a bowl, stir the the pasta, pesto and some of the reserved water. You can start with 2 tablespoons depending on the amount of pasta and add more as needed to coat the pasta. Finish with Parmesan cheese, chopped parsley, flaky sea salt and black pepper.

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