Sun Dried Tomato Pesto
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Sun Dried Tomato Pesto is delicious on pizza, pasta, a sandwich or chicken. This easy recipe is filled with flavor, healthy and gluten free!
I love making my own pesto at home. From Walnut Sage to traditional Basil to Kale Pesto, I’m kind of a pesto fanatic!
Homemade pesto is so much better than store bought and it’s easy to make in just 5 minutes. It’s so incredibly flavorful, I promise after one bite you’ll be hooked on making your own pesto too!
Sun Dried Tomato Pesto has a sweeter taste than pesto made from greens. I love this recipe on a variety of dishes. Try it on a sandwich or panini! Add it to this Portobello Caprese Sandwich for a fun low carb meal.
It’s also great on pizza or pasta. I’ve used it in these recipes for Mini Polenta Pizzas and Vegetarian Pesto Tortellini.
It’s flavorful enough, that you can simply toss it with penne pasta and top it with a little fresh grated parmesan cheese for an easy meal, made in less than 15 minutes!
How to make Sun Dried Tomato Pesto
Add sun dried tomatoes, cashews and garlic cloves to a food processor. Pulse for 10-15 seconds. Add parmesan cheese, fresh basil, black pepper and salt.
Place the lid on the food processor. Drizzle the olive oil and water through the feed tube in the lid of the food processor while it’s running. Blend for 20-30 seconds or until all of the ingredients are combined.
What type of Sun Dried Tomatoes to use for Pesto
I’ve made this pesto many times and tried it with both jarred sun dried tomatoes in olive oil and a bag of dry sun dried tomatoes. The sun dried tomatoes in olive oil change the texture and taste of the recipe and do not work in this recipe.
Dry sun dried tomatoes can be found in grocery stores near the tomato sauce and pasta sauce or in the dried fruit section of the store.
Trader Joe’s is one of my favorite places to pick up bags of sun dried tomatoes, as they’re very inexpensive. You’ll usually find them hanging on clips near an end cap or near the canned tomatoes.
Sun Dried tomato halves or julienned tomatoes will both work for this recipe.
How long does Sun Dried Tomato Pesto last?
Homemade sun dried tomato pesto will last in the refrigerator for 1-2 weeks. You can also freeze is for up to 6 months.
I always make a big batch (because this stuff is so good!) and store it in half pint mason jars in the fridge and freezer. That way I always have some on hand to add to sandwiches, pasta or pizza!
Can pesto be heated?
Yes. Pesto can be served warm or cold. Toss pesto sauce with warm pasta to heat the pesto or cook it on top of a pizza in the oven.
Is sun dried tomato pesto gluten free?
Yes, this pesto recipe is gluten free.
GO Veggie! Dairy Free Parmesan Cheese can be substituted in this recipe to also make it vegan.
Replace green pesto with this bright & delicious red pesto in these recipes!
- Pesto Baked Salmon
- Grilled Vegetable Italian Panini
- Italian 5 Layer Dip
- Sheet Pan Chicken Stuffed with Goat Cheese & Pesto
- Italian Polenta Turkey Casserole
- Instant Pot Pesto Risotto
Sun Dried Tomato Pesto
- 3.5 oz sun dried tomatoes (not packed in oil), julienned
- ¼ cup cashews
- 6 garlic cloves
- ¼ cup parmesan cheese, grated
- ¼ cup fresh basil
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ cup olive oil
- ¼ cup water
- Add the sun dried tomatoes, cashews and garlic cloves to a food processor.
- Pulse, then add the parmesan cheese, basil, black pepper and salt.
- Place the lid on the food processor, then drizzle the olive oil and water in while the food processor is running.
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7 Comments on “Sun Dried Tomato Pesto”
How do you suppose this would taste w/o cashews? (I’m allergic.)
Hi AJ, you can definitely use pine nuts instead of cashews!