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–+ servings
sun dried tomato pesto in bowl
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5 from 5 votes

Sun Dried Tomato Pesto

This sun dried tomato pesto is one of my favorites! Sun dried tomatoes naturally pack in concentrated sweet, tangy, and savory flavors, making them perfect for an amazing pesto. Makes about 1 ½ cups.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dressings and Sauces
Cuisine: American, Italian
Servings: 8 people
Calories: 233kcal
Author: Tania

Equipment

Ingredients

  • 8 ounces sun dried tomatoes packed in olive oil they come in jars
  • ½ cup fresh basil leaves packed
  • ½ cup freshly grated parmesan cheese or pecorino romano
  • ¼ cup walnuts or pine nuts
  • ½ cup extra virgin olive oil use good quality oil
  • 1 tablespoon red wine vinegar
  • 3 medium cloves fresh garlic plus more to taste
  • ½ teaspoon granulated sugar
  • Ground black pepper to taste
  • ¼ teaspoon red pepper flakes optional

Instructions

  • Combine all ingredients in the bowl of a food processor. Pulse continuously for a few seconds until a relatively thick pesto forms.
  • Adjust consistency: If you'd like, add more olive oil (or the oil from the sundried tomatoes jar) until desired consistency.
  • Transfer to a bowl to serve, or into a mason jar to store. Use immediately for about 1 week in the refrigerator, or in the freezer for up to 3 months.

Notes

  • Use jarred sun dried tomatoes packed olive oil for best texture and flavor. You can add some of the oil from the jar to the pesto for even better flavor.
  • Adjust the consistency at the end.
  • Use freshly grated or shredded cheese. Avoid using pre-shredded bagged parmesan, as it contains extra ingredients that can make the pesto feel gritty. 
  • Food processor works best to get the right texture. If using a blender, only blend a few times, don't overmix.
  • Storage: Refrigerate in an airtight container up to 1 week.
  • Freezing: Freeze in small portions .Thaw overnight in the fridge or stir directly into hot pasta from frozen.
 
Substitutions and variations:
  • Walnuts: Cashews, pine nuts, almonds
  • Parmesan cheese: Pecorino romano.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 3tablespoons | Calories: 233kcal | Carbohydrates: 9g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 186mg | Potassium: 482mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 517IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 1mg