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Sun Dried Tomato Pesto (Quick and Easy)

 

Sun Dried Tomato Pesto elevates the simplest of tomato based dishes in a matter of seconds. It’s quick to make, and I can assure you that you will never go back! It can be your secret ingredient to wow your mother-in-law (I won’t tell).

 

Small shallow metal bowl with sun dried tomato pesto on a purple tile. Backlit.

 

The flavor is nutty, sweet and peppery from the pine nuts, sun dried tomatoes and fresh basil. Adding parmesan and garlic gives it a comforting savory kick and a little salt to balance everything out. This recipe is just slightly adapted from Little Spice Jar. When something works, it works! I’m sharing it here because I use it in many of my own dishes.

 

Ingredients for sun dried tomato pesto, with sun dried tomatoes, olive oil, pine nuts, basil among others.

 

What to use Sun Dried Tomato Pesto in?

 

Among others, I use it in my extra veggie spaghetti bolognese (I haven’t really gotten around to sharing this recipe yet, but you can get a feel of it in this pumpkin bolognese), in this mozzarella chicken, on pita pizzas, pizza sauces in general and everything tomato related.

 

I use it like I use tomato puree in dishes, and approximately the same amount. You can omit tomato puree in any dish and use this sun dried tomato pesto instead. It’s a secret umami bomb.

 

I usually use green pesto in this green shakshuka and chicken pesto pasta, but you can always use this sun dried tomato pesto as well. It will just be a little more tomatoey and who said that was wrong? No one.

 

A small metal shallow bowl with sun dried tomato pesto. Flatlay.

 

How to Store Sun Dried Tomato Pesto

 

I make a batch and keep it in the fridge in an airtight container. Because the jar of the sun-dried tomatoes is about 1 cup, I tend to re-use this glass jar. It’s the perfect size! Clean it properly and if you sanitize the jar too, the pesto will keep for a few weeks in the fridge.

 

Sanitizing just means to wash the jar in hot soapy water and place them in a warm oven for about 20 minutes on 225F (110C). However, remember they will be super hot so no touchy with any fingers!

 

A small metal bowl with sun dried tomato pesto and a spoon.

 

And quite frankly, I never do this anyway, because I tend to use up my sun dried tomato pesto before it can ever go bad in a normally clean jar. This will definitely depend on how often you eat tomato based dishes. And sometimes I even use half of the jar in one dish because it’s so yummy. You can read more on sanitizing here.

 

Sun Dried Tomato Pesto

 

This recipe takes probably less than 5 minutes to get together. But you do need a food processor. Add all the ingredients apart from the olive oil, process a little before pouring the olive oil slowly into the food processor while it’s processing.

 

Process until desired smoothness, I like a few small chunks of pine nuts in mine. If you find it to be too thick, just add a tbsp of olive oil at a time. It can be used immediately or stored in an airtight container in the fridge for a couple of weeks.

 

Blender with all the ingredients to make sun dried tomato pesto.

 

Use a Food Processor

 

I’m stressing the fact that you need a food processor, and not a blender, because I have a tendency to overlook this. I always go for the blender first, realizing it was a mistake, and then I have to clean two appliances instead of one… It’s just that the food processor is at the back of the cupboard, so everything needs to go out. Complete war zone, I definitely need a better system.

 

As you may have noticed, I also shot the photo above with a blender too – what is wrong with me! I guess I’m just so excited and want it to go fast, but then it takes twice as long. #hungrylogic

 

Well, there’s obviously more powerful blenders than mine too, so if you want you can definitely try that first. But because this is such a small amount, the blades of my blender can’t really access the ingredients. It is terribly annoying but I’ve done it a million times! I think I’ve learned to just get the food processor out now, though.

 

A small shallow betal bowl with sun dried tomato pesto.

 

Is Homemade Pesto Cheaper?

 

I know that Americans say that making your own pesto is much cheaper than getting store bought, but I am not sure that is the case here in Norway. Nuts are so expensive here, and pine nuts are no exception. And since you usually need a whole lot of pine nuts and basil, it doesn’t come out on the cheaper side. However, that doesn’t always matter, because the taste makes it worth it.

 

Sun dried tomato pesto is so easy to make, it lasts a long time, and it can be used in so many dishes. It will add another dimension to your tomato based dishes and elevates the dish. I promise you, you will not go back.

 

Metal bowl with sun dried tomato pesto on a purple tile.

 

Do you have any secret ingredients up your sleeve?

 

More Spice Blends and Condiments:

 

 

I’d love to hear from you, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

Pinterest pin of sun dried tomato pesto.

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

This recipe was originally published on April 20th 2018, but updated on June 11th 2019 for better photos and content.

Sun dried tomato pesto in a small metal bowl.

Sun Dried Tomato Pesto

Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

Sun-Dried Tomato Pesto elevates the simplest of tomato based dishes in a matter of seconds. It's quick to make, and I can assure you that you will never go back!

Ingredients

  • 1 cup sun dried tomatoes, 250 ml
  • 1 cup fresh basil, 250 ml. Unpacked
  • 1/3 cup parmesan cheese, 80 ml. Grated.
  • 1/4 cup pine nuts, 4 tbsp
  • 4 cloves garlic
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup extra virgin olive oil, 80 ml. Or oil from sun-dried tomatoes jar

Instructions

  1. Blend all the ingredients in a food processor, except the olive oil. Slowly pour in the olive oil while processing. Process until desired smoothness (I like few chunks of pine nuts in mine).
  2. Use just like you would a tomato puree in tomato based dishes.
  3. Store in a clean, airtight container for 2 weeks. Freeze for 2 months.

Notes

This recipe makes about 1 cup of sun dried tomato pesto.

Adapted from: Little Spice Jar

Nutrition Information:
Yield: 1
Amount Per Serving: Calories: 21

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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The Southern Thing

Sunday 16th of June 2019

I love pesto so this seems really delicious to me! Must try!!

Stine Mari | Ginger with Spice

Sunday 16th of June 2019

Thank you so much!

Eric || The Bucket List Project

Saturday 15th of June 2019

This Sun Dried Tomato Pesto looks amazing. Great tip on how to store it and also the necessity to use a food processor over a blender. I am the worst at always using my blender and then needing a long tiny spoon to get everything out. Plus, it never blends everything perfectly.

Stine Mari | Ginger with Spice

Friday 5th of July 2019

Thank you so much, Eric! I aalways use my blender, but some time I need to learn, right!

Maryal

Saturday 15th of June 2019

Holy crow my mouth is literally watering right now just looking at these pics! Making this ASAP - this is such a fun one and so different/interesting. Thanks for sharing!

Stine Mari | Ginger with Spice

Sunday 16th of June 2019

I really hope you'll like it, Maryal, enjoy!

Meagen

Friday 14th of June 2019

I love pesto and this looks like a fun twist on it!

Meagen | ToasttoPost.com

Stine Mari | Ginger with Spice

Friday 14th of June 2019

Thank you so much, Meagen!

Kristine (Mom's Mimosa)

Friday 14th of June 2019

This looks so delicious! I am putting together a "Red, White and Blue" themed spread for July 4th and I just decided that I am going to make this pesto for a Red White and Blue Bruschetta. Thank you for the pesto recipe! If I decide to write a blog post on my July 4th celebration, may I mention your pesto for the Bruschetta and link back to this page?

Stine Mari | Ginger with Spice

Friday 14th of June 2019

Hello, Kristine. Yes, of course you can as long as you don't post the complete recipe. :) I'd love to see this post when it's up, it sounds really festive! Thank you so much for thinking about me and this recipe.

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