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This sun-dried tomato pesto is a burst of summer in every bite! Packed with bold flavors from sun-dried tomatoes, fresh basil, and garlic, it’s a simple but delicious way to elevate your favorite dish.

A Brief History of Sun-Dried Tomato Pesto

Sun-dried tomato pesto is a delicious variation of traditional pesto that traces back to the Mediterranean region, where sun-drying tomatoes has been a preservation technique for centuries. While classic pesto originated in Genoa, Italy, made with fresh basil and pine nuts, sun-dried tomato pesto first appeared in southern Italy and offers a richer, more robust flavor that has gained popularity worldwide for its versatility and depth. Unlike traditional pesto, this version brings a unique twist to dishes, perfecting hearty meals like roasted vegetables, grilled meats, a pasta sauce or a spread on sandwiches, and even pizza.

Why You’ll Love This Recipe

Rich and Bold Flavor: The sun-dried tomatoes add an intense, tangy sweetness that elevates the pesto beyond the traditional version.

Versatile Use: Perfect as a pasta sauce, spread for sandwiches, or a dip for appetizers.
Easy to Make: With just a few simple ingredients and minimal prep time, this recipe is perfect for busy days.
Nutritious and Wholesome: Packed with heart-healthy olive oil, protein-rich walnuts, and fresh basil.
Customizable: Easily adaptable to suit different tastes by adjusting ingredients like green olives, different nuts, or cheeses. Try using almonds instead of walnuts or adding a touch of red pepper flakes for extra heat.

First Things First: Mise en Place

The first step in preparing this Sun-Dried Tomato Pesto Recipe—or any recipe— is to fully read through the instructions, gather all necessary equipment, and measure each ingredient. This practice, known as “Mise en Place,” or “everything in its place,” is a cornerstone of culinary preparation. Especially for newer cooks, mise en place offers clarity and confidence, ensuring you understand each step, have all components within easy reach, and can move smoothly through the cooking process. Preparing ingredients and tools first saves time and helps prevent last-minute surprises, setting you up for a seamless cooking experience.

Ingredients

Dry-packed sun-dried tomatoes: These tomatoes bring a concentrated, tangy sweetness and a chewy texture, adding depth to the pesto.
Fresh basil: Provides a bright, aromatic flavor that balances the richness of the sun dried tomatoes.
Fresh garlic: Adds a bold, savory punch that enhances the overall flavor of the pesto.
Toasted walnuts: Offer a nutty richness and creamy texture, complementing the tangy tomatoes.
Freshly grated parmesan cheese: Lends a salty, umami depth that ties all the ingredients together.
Olive oil: The base of the pesto, adding smoothness and a fruity, peppery richness.
Red pepper flakes: Add a subtle kick of heat that enhances the overall flavor profile without overpowering the other ingredients.

How to Prepare Sun-Dried Tomato Pesto

Soften the Tomatoes

Place the sun-dried tomatoes into hot water for 20-30 minutes. For detailed instructions, see “How to Reconstitute Sun-Dried Tomatoes.”

Toast the Walnuts

For enhanced flavor and a richer texture, toast the walnuts before blending.

Oven Method: Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet and bake for 8-10 minutes, stirring halfway through, until they are golden and fragrant. Keep a close eye to prevent burning. Let them cool before using in the recipe.

Stovetop Method: Spread the walnuts in an even layer on a dry skillet over medium heat. Stir frequently for 3-5 minutes, or until they become fragrant and lightly golden. Remove from heat and let them cool before adding to the food processor.

Blend the Ingredients

Using a Hamilton Beach Food Processor, add roughly half of the reconstituted sun-dried tomatoes, basil, garlic, parmesan cheese, toasted walnuts, and red pepper flakes to the bowl. Pulse several times until the tomatoes are chopped well.

Add Remaining Tomatoes and Olive Oil

Add the remaining sun-dried tomatoes and a 1/2 cup of olive oil. (Splitting up the tomatoes helps create a more varied texture in the finished pesto.) With the motor running, slowly stream in the remaining olive oil, pausing occasionally to scrape down the sides, until the pesto is well combined and slightly textured, rather than fully pureed.

Adjust Seasoning and Consistency

Taste and adjust the seasoning as needed, adding salt or olive oil to reach the desired consistency.

How to Store Sun-Dried Tomato Pesto

Refrigeration: Store in an airtight container in the refrigerator for up to one week. A thin layer of olive oil on top helps preserve freshness. If the pesto develops an off smell, darkens significantly, or shows signs of mold, it’s best to discard it.
Freezing: For longer storage, you can freeze the pesto in an airtight container for up to six months. Alternatively, for convenient portioning, freeze the pesto in ice cube trays until solid, then transfer the cubes to an airtight container and store for up to six months. This method allows you to thaw just the amount you need while maintaining freshness.
Serving Tip: Bring to room temperature before serving for the best flavor and consistency.