Sun-dried tomato pesto is a delicious alternative to the traditional basil pesto. This aromatic red pesto sauce is made with sun-dried tomatoes, walnuts, parmesan, garlic, and basil. It makes a great pasta sauce or a sandwich spread!
Ingredients
Here’s what you need to make sun-dried tomato pesto:
- Sun-dried tomatoes – use oil-packed for far better flavor. We’re also using the oil from the jar which is super aromatic and far better for this recipe than olive oil.
- Olive oil (because in the tomato jar there is not enough tomato oil for this recipe).
- Walnuts – you can also use peeled almonds, which are more traditional. I think walnut adds a pleasant bitterness and contrast better sun-dried tomatoes.
- Parmesan cheese – or grana padano.
- Basil – or 1-2 tablespoons of finely chopped rosemary.
- Garlic – must be fresh.
- Lemon zest – adds a touch of citrusy flavor. It’s optional.
- Chili flakes – adds a small kick to the sauce, but they’re also optional.
How to make it
Add all the ingredients except the olive oil into a food processor bowl.
Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
Add the olive oil and mix over low speed (or pulse) until well-combined.
Season to taste with salt and pepper.
Enjoy!
Red pesto uses
- it’s amazing as pasta sauce (you can use it in this recipe: Shrimp Pesto Pasta)
- it’s great with chicken or fish
- use it as a component of a cheese board
- as a dip for veggies, crackers, or pita chips
- spread it on toast, bruschetta, focaccia, sandwich, flatbread or panini
- use it as a topping for pizza (after it has been baked)
Storage
This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week.
Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
More pesto recipes
- Basil pesto
- Arugula pistachio pesto
- Wild garlic pesto (Ramp pesto)
- Celery leaf pesto
- Parsley pesto
- Basil walnut pesto
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Sun-Dried Tomato Pesto (Red Pesto)
Ingredients
- 1 cup sun-dried tomatoes in oil drained, 185g
- 1/3 cup walnuts 35g, or peeled almonds
- 2 cloves garlic
- 3/4 cup grated parmesan cheese 70g
- 1/4 cup oil from the tomato jar 55g
- 1/8 teaspoon chili flakes optional
- zest grated from 1/2 lemon optional
- 1 cup fresh basil leaves
- 1/4 cup olive oil 55g
- salt and pepper to taste
Instructions
- Add all the ingredients except the olive oil into a food processor bowl.
- Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
- Add the olive oil and mix over low speed or pulse until well-combined.
- Season to taste with salt and pepper.
- Enjoy!
Notes
- Storage: This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
- Calories = whole recipe (this is only an estimate!).
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