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–+ servings
Sun-dried tomato pesto in a brown bowl.
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5 from 2 votes

Sun-Dried Tomato Pesto (Red Pesto)

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Servings: 1.5 cups
Author: Aleksandra

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!).

Nutrition

Calories: 1557kcal