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A homemade sun-dried tomato pesto recipe. Tomato pesto is the secret ingredientin my homemade minestrone soup. It’s delicious mixed with warm pasta too!
There. I’ve finally done it.
This is my absolute favorite recipe for homemade tomato basil pesto. One that took me quite some time to get absolutely perfect. But hey, it’s little successes like this one that make the whole process so worth it.
It’s classic basil pesto ingredients like, pine nuts, parmesan, olive oil, and of course, basil, along with a cup full of sun-dried tomatoes. And it’s a million times better than anything you’ll get from a jar.
Not only is this recipe simple, it’s also quick to make. You’ll need a food processor so you can get all the ingredients to blend seamlessly. A little bit of everything in each bite. For a twist on the classic, I add a pinch of red pepper flakes to add a little more dimension to the already outstanding flavor. If you’re not a fan of the heat, feel free to hold off on it.
Tomato pesto is the perfect sauce for a variety of uses. It’s cheesy, garlicky, and nutty goodness just can’t be beat.
Here’s just a few serving suggestions:
- A small spoonful is perfect to flavor freshly cooked pasta.
- A little bit would makeboring old grilled chicken,so much tastier!
- It’s also amazing smeared on french bread with a generous sprinkling of mozzarella or provolone on top. And just baked until the cheese is so bubbly and perfect that it makes your heart skip a beat.
it’s like pizza but so much more sophisticated. YUM! - On this panini sandwich in between layers of melted mozzarella cheese and fresh basil leaves.
- Ever heard of sun-dried tomato basil hummus? AMAZING. Here’s a basic hummus recipe, add as much or as little of the pesto as you’d like.
- And last but certainly anything but the least, it’s the secret ingredient in my homemade minestrone soup recipe.
I listen, I promise!
I’ve had sooo many emails, Facebook messages, and comments from you guys asking how in the heck do I make the tomato pesto mentioned inmy minestrone soup recipe? And each and every one of those emails and messages were shamefully answered saying I didn’t make it, it was store bought. But guess what! I don’t have to say that anymore *happy dance*
I’ve tested, retested, and just for good measure, tested it again and this homemade tomato pesto is simply perfection, albeit, I admit, it didn’t start off that way. Okay. I’ll stop sugar coating it. It was BAD. I completely forgot to add the garlic and I kept scratching my head because I couldn’t figure out why after three cloves of garlic it still didn’t have any garlicky pungency to it. My next run, I added 5 to be on the safe side and i’m pretty sure even after brushing my teeth a handful of times, the hubby didn’t want to be within two feet of me.Pouty-face.
Oh, but the third time is thecharm! Three cloves of garlicdid the trick. You can say I have Goldilocks complex when it comes to my pesto,any yeah, it’s kinda true.
Instead of dishing out $6on a jar of the store-bought stuff, I give you my easy tomato pesto recipe that takes just a couple of minutes to whip upandit won’t cost you anywhere near what the store-bough stuff does. Did I mention you get twice as much pesto that tastes 1000 times better.
You do the math.
Yield: ~ 1 cup
Sun-Dried Tomato Pesto
Prep Time5 minutes
Total Time5 minutes
A homemade sun-dried tomato pesto recipe. Tomato pesto is the secret ingredient in my homemade minestrone soup. It's delicious mixed with warm pasta too!
Ingredients
- 1 cup sun-dried tomatoes
- 3 cloves garlic
- 1/2 teaspoons salt + 1/4 teaspoon black pepper
- 1 cup basil leaves
- 1/4 cup pine nuts
- 1 pinch red pepper flakes (or more to taste)
- 1/3 cup parmesan cheese
- 1/3 cup extra virgin olive oil
Instructions
- Blend all the ingredients in a food processor except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt nad pepper to liking.
- STORING: leftover pesto can be stored in a jar that has a tight fitting lid. Pesto can be refrigerated for up to one week. You can also place pesto into ice cube molds and frozen for up to 2 months.
If you like this recipe, you might also like:
Homemade Basil Pesto
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Dinner Lunch basil pesto garlic olive oil parmesan cheese pesto pine nuts red pepper flakes sun dried tomatoes tomato basil
originally published on Aug 28, 2015 (last updated Nov 4, 2020)
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46 comments on “Sun-Dried Tomato Pesto”
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dawn — Reply
Where do you get your dried tomatoes?
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Marzia — Reply
I happened to purchase these at Trader Joe’s but they’re available in most grocery stores right next to the ones that come packed in olive oil. In fact, you could use those too. Just measure out the oil and tomatoes separately as listed in the recipe.
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chefsngiggles — Reply
I was just thinking the other day after finishing off a jar of basil pesto that I wanted to try something different. You shared this recipe just at the right time! Looks absolutely delicious!
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Marzia — Reply
Glad that worked out! Thanks! 🙂
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Evangeline — Reply
This looks so delicious! Thank you for posting! Can anything be substituted for the pine nuts? Would it still taste good if I left those out?
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Marzia — Reply
Thanks, Evangeline! I would substitute cashews for the pine nuts if thats possible. It needs some kind of creamy/nuttiness to give it that flavor so I don’t suggest leaving out the nut aspect completely.
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Evangeline — Reply
Okay great! Thanks Marzia! I can’t wait to try it! 🙂
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Victoria P — Reply
I have a nut allergy and used chickpeas as a substitute and it came out great!
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Karen — Reply
I’ve used almonds and it turned out great.
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Julie Tilney-Varden — Reply
Have you every made your own “sundried” tomatoes in the oven? OMG they are delicious and would probably be amazing in this pesto. Cut some roma tomatoes in half lengthwise. Place cut side up on a cookie sheet. Sprinkle liberally with salt and add some Italian spices as desired. Bake at 300F for 3 hours. You will love them!
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Marzia — Reply
That sounds amazing! I’ll have to give that a try for sure. Thanks Julie! 🙂
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Dave DeCoursey — Reply
Made this for your minestrone and both turned out great. I used the rest of the pesto in a turkey tomato sauce to serve over spaghetti squash.
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Alison — Reply
Just made the pesto, and it tastes delicious. I had to add more olive oil than in your recipe, did you use sundried tomatoes in oil or just dried? wondering if maybe that was the difference in the amount of oil I had to use? I am making your ONE SKILLET CHICKEN WITH TOMATO BASIL CREAM SAUCE tonight using the pesto, I am sure it is going to be amazing if it tastes like this pesto.
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ajohnson25Amy — Reply
Hi Marzia
How long does the pesto keep for? Can it be stored in the refrigerator for weeks for example or does it need to be used right away? Thanks!!-
Marzia — Reply
As the recipe card states, it can be refrigerated for up to 1 week. You can also freeze it for up to 2 months.
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Pavithra — Reply
I just love this pesto! Turns out delicious every time. I added a bit to scrambled tofu and put it in a wrap – yum!
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Melissa LaRiviere — Reply
Excellent!!!! I loved this recipe. I used a mixture of walnuts and pumpkin seeds instead of pine nuts, and it turned out great. Thanks!
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Lady — Reply
Thanks for the good idea, I am allergic to pine nuts so I was thinking I could never try this recipe, until I read about the substitution you made 🙂
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azilea — Reply
I just made this today and it is seriously the best pesto EVER. I used more than a third cup of oil though because it seemed a little dry. But the flavors are just amazing. SO GOOD!
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Marzia — Reply
Yay! That makes be so happy! Thanks! 🙂
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Daniel — Reply
My fiancé casually mentioned last night that, if the 30-minute mozzarella chicken in tomato sauce were to be dinner tonight when she got home from work, she might marry me (!). Being no dummy, nor trusting Fate, I went to the farmers market first thing this afternoon. Just made this pesto per your recommendation, and Oh My! This is fantastic! It may very well become my go-to from now on! Thank you for the recommendation.
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Marzia — Reply
So glad to hear it Daniel! Thanks for commenting! 🙂
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Laurie Reilly — Reply
My hubby and teenaged boys LOVED this! We used it in your creamy sundried tomato pesto chicken recipe and it was fantastic. I will NEVER use pesto from a jar again. Why would you?!! I am now on your email list. Your recipes are so flavorful. Can’t wait to try more more more!!! Off to try your basil pesto right now…
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J — Reply
Just wondering if you used the dry, sort of hard sun-dried tomatoes in the jar or the nice, plump, soft ones from the refrigerated case in the
deli. Wanting to make this for dinner tomorrow so hopefully you are able to answer quickly. I’m in Australia so my tomorrow is your tonight so guessing you are probably sleeping at the moment and fully understand there may be a delay with your answer 🙂-
Marzia — Reply
As pictured, I used the dry kind but since then i’ve tested the recipe with the soft, plump ones and they work out just as well. So really, you can choose either kind. Hope you enjoy the pesto!
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B — Reply
My pesto ended up really thick. Would it be better to add more EVO or water to thin it out?
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Marzia — Reply
I’d add a bit more oil.
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Randi Johnson — Reply
Fantastic!!! So good!
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Cathy — Reply
I see all these posts are a couple of years old but I will add my comment anyway! I’ve always made basil pesto for years with the basil I grow, it freezes so well (I freeze in ice cube trays then transfer the cubes to baggies) and I enjoy all winter. I thought I’d try the sundried tomato one as well for something different and chose this recipe off Pinterest. I have to say this tastes FANTASTIC!! I can’t wait to use it in a soup as well. Thank you for a wonderful recipe, I’m sure I will make it again & again. (I’ve made a double batch now and plan to make another one tomorrow lol!!)
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Merve — Reply
I made this amazing recipe! Soo good! Used it as a spread on whole wheat bread for breakfast! Thank you!
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Karen — Reply
This tomato pesto is incredible! I used the jarred in oil sun dried and halved the recipe. Sooooo yummy I could just eat it with a spoon now. I am making your soup today and put the rest of the pesto back in the jar that the sun dried tomatoes came in. Wondering how long it stores in fridge or freezer? thank you!
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Marzia — Reply
You could store it for roughly 1 week in the refrigerator, or freeze it! Lasts about 3-4 months in the freezer!
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Oli — Reply
Hi! I was just wondering what you could vegan alternative you could sub the parmesan cheese for, if possible?! :))
Cheers,
so excited to try this recipe!-
Marzia — Reply
I’ve only tried the recipe as written so I’m unsure. If you decide to try it with an alternative, I’d love to know how it went for you!
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Kathleen — Reply
So yummy. Was shy of a full cup of sun-dried tomatoes but it worked out great!
Thanks and can’t wait to try it in your soup tonight.5
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Marzia — Reply
So glad you gave it a try, Kathleen! It’ll be delicious in the minestrone soup 🙂
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Kathleen — Reply
This pesto was delicious in the soup. Thanks again.
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Connie — Reply
Love this recipe! I grow basil specifically for this pesto. I like the spicy kick of the crushed red pepper flakes. I have to stop my sister and daughter taking this recipe over. It’s mine. No one else can serve it at a family fiction, only me. Note: pine nuts are very expensive so I used sliced almonds which are much mire reasonably priced. Still so yummy!
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Ann Wilson — Reply
Yes and it was easy and GREAT!
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Tami Yeomans — Reply
What type of salt do you use? Looking forward to making this and then your minestrone!
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Marzia — Reply
Hi Tami! I use kosher salt for almost all of the recipes unless specified 🙂 I hope enjoy the minestrone and the pesto! 🙂
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