This easy sundried tomato pesto recipe is to die for! It’s so delicious, and packed with tons of amazing flavors.
I don’t even know where to begin to explain how amazing this easy sundried tomato pesto recipe is. It’s SO DAMN GOOD! Seriously, guys.
I used this easy sundried tomato pesto as a spread in a focaccia turkey mozzarella sandwich and it was divine! Here is the Rosemary Focaccia bread that I used for the sandwich. You’ll love it! And about that amazing turkey mozzarella sandwich…the recipe is coming very soon, so stay tuned!
Anyway, back to the delicious pesto. Just imagine all these ingredients together:
- sun-dried tomatoes
- fresh basil
- parmesan cheese
- olive oil
- red pepper flakes and seasonings
It’s just so easy and it can be stored in the fridge for a few days so you can keep using it for anything you’d like! Here are some ideas for how to use it:
- focaccia turkey mozzarella sandwich
- toss it with some fettuccine and cream
- simple spread for Rosemary Focaccia
How to Store Sundried Tomato Pesto
Store in a mason jar (sealed) or an airtight container for about 1 week. Keep it in the fridge.
You can also store it in the freezer: divide up pesto in an ice cube tray and let it freeze completely. Then transfer to a large Ziploc bag an store all your pesto ice cubes in the freezer. Thaw in refrigerator, microwave, or pan.
And don’t forget to pin this recipe! 🙂
- Use a food processor for best results.
- Although sun-dried tomatoes are the star of this recipe, the olive oil you use makes a huge difference too. I use robust extra virgin olive oil for sauces and pesto because it gives it a better and stronger flavor.
Sundried Tomato Pesto
- 1 Food processor
- 1 jar (8oz) sundried tomatoes (about 1 cup)
- ½ cup fresh basil leaves, packed
- ½ cup grated parmesan cheese or pecorino romano
- ¼ cup walnuts or pine nuts
- Ground black pepper to taste
- ½ cup robust extra virgin olive oil
- 3 cloves garlic, whole
- ¼ teaspoon red pepper flakes
- ½ teaspoon granulated sugar
- Combine all ingredients in the bowl of a food processor. Pulse until a paste forms. If you'd like to, add more olive oil until desired consistency.
- Store in a mason jar for about 1 week in the refrigerator. For freezing pesto instructions, see above under "How To Store Pesto."