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    Home » Dressings & Sauces

    Sun-Dried Tomato Pesto

    Published: Jun 26, 2023 · by Nico Pallotta

    Jump to Recipe

    Sun-dried tomato pesto is easy to make in 5 minutes with simple ingredients. It's rich, creamy, nutty, and packed with the sweet and savory notes of sun-kissed tomatoes.

    The pesto is excellent as a pasta sauce, dip, or spread in a sandwich. It will add character and flavor to any dish.

    Sundried Tomato Pesto and pasta
    On this page:
    • Ingredients & Substitutions
    • How to make sun-dried tomato pesto
    • Serving suggestions
    • Variation
    • Tips
    • Storage
    • More pesto recipes
    • More dips and spreads
    • More sun-dried tomatoes recipes
    • Recipe

    Sun-dried tomato pesto, called pesto rosso (red pesto) in Italian, will make you taste the flavors of sunny Mediterranean shores.

    Drying tomatoes in the sun make them a concentrate of flavor, making the pesto robust, rich, and packed with umami, a rich and mouthwatering savory taste.

    You'll love this sun-dried tomato pesto recipe because it's simple, and you can make it with pantry staples in five minutes.

    As usual, feel free to experiment and make it your own. Substitute spinach or arugula for the basil, or add more or less red pepper flakes based on your taste.

    Also, we choose to make this sun-dried tomato pesto with a thick and creamy consistency because we like to use it as a spread in sandwiches or flatbreads.

    If you want a thinner pesto rosso, for instance, to drizzle on roasted vegetables, or to use as a pasta sauce, add more water or oil until you reach your desired consistency.

    Sundried Tomato pesto

    Ingredients & Substitutions

    Sundried tomato pesto ingredients

    Sun-dried tomatoes

    We recommend sun-dried tomatoes preserved in oil for pesto rossoe because they are softer, easier to blend, and require much less oil.

    Dry sun-dried tomatoes are hard to blend and make the pesto less creamy. You would need to add much more oil to make the recipe work.

    Garlic

    An essential ingredient in any pesto, garlic adds a tangy and aromatic spin to this recipe.

    We add a small clove to make the pesto kid-friendly, but you can add as many garlic cloves as you like.

    Nuts

    You can use walnuts or almonds. Both are popular ingredients in pestos around Mediterranean countries.

    Think of recipes like Muhammara, red pepper pesto, and Romesco sauce. They all use nuts to achieve that luscious and creamy texture and wonderful creamy flavor.

    Substitute pinenuts for half walnuts if you want to give the recipe an Italian touch.

    Parmesan cheese

    Grated parmesan cheese is delicious with sun-dried tomatoes, packing the pesto with even more flavor and making it irresistible.

    If you are vegan or want to try something new, you can substitute nutritional yeast for parmesan cheese. We often make this variation, and it's delicious!

    Three tablespoons of nutritional yeast are enough for this recipe.

    Other cheeses that work well for sun-dried tomato pesto are pecorino romano and pecorino sardo, although those two have a more intense and sharp flavor than parmesan.

    Extra virgin olive oil

    Extra virgin olive oil is the liquid of choice in most pesto recipes. We add some olive oil, but to make the recipe lighter, we also add some water, which allows us to get a creamy pesto that is a little lighter.

    Basil

    Fresh basil leaves are optional; however, it goes well with sun-dried tomatoes adding a beautiful aroma to this recipe.

    Salt and Pepper

    Add a pinch of sea salt, black pepper, and red pepper flakes to add spiciness.

    Creamy sundried tomato pesto and basil

    How to make sun-dried tomato pesto

    To a blender or food processor, add sun-dried tomatoes drained from most of their oil, walnuts, peeled and chopped garlic, grated parmesan cheese (or nutritional yeast for vegan), extra virgin olive oil, water, salt, black pepper, and red pepper flakes.

    Sundried Tomato Pesto ingredients

    Blend for a couple of minutes or until you reach a pesto consistency. Scrape down the sides every few seconds.

    Sundried Tomato Pesto in a blender

    Now add 15 fresh basil leaves and blend a few more seconds.

    fresh basil leaves in the pesto

    Depending on how dry your sun-dried tomatoes are, you might need to add more water until you reach your desired consistency.

    Tip: We recommend making a thick pesto that you can use for spreading. You can always make a pesto thinner by adding more water later to use it as a pasta sauce.

    Sundried Tomato Pesto with silver spoon


    Serving suggestions

    With pasta

    Stir the pasta with the sun-dried tomato pesto and add a ladleful or two of reserved pasta water to turn the pesto into a delicious sauce.

    Sundried Tomato Pesto and pasta with fork

    Tip! Sun-dried tomato pesto is excellent with Mediterranean veggies like roasted or air-fried cauliflower florets, eggplant, zucchini, mushrooms, and more.

    Add them to the pasta for an even more delicious meal!

    Sundried Tomato Pesto with air fryer veggies

    As a spread or dip

    You can use the pesto as a spread with bread, in a sandwich, or as an appetizer with grilled veggies. Try it with:

    • Naan bread (flour, instant dry yeast, parsley, garlic, olive oil, etc.)
    • Pita bread (flour, water, yeast, olive oil, etc.)
    • Wrap (flour, water, olive oil, etc.)
    • Crostini (baguette, olive oil, garlic, salt, etc.)
    • Flatbread pizza (arugula, olives, sauce, etc.)
    • Grilled zucchini (zucchini, olive oil, garlic, salt, pepper, parsley, etc.)
    • Grilled eggplant (garlic, parsley, olive oil, eggplant, vinegar, etc.)
    the Greek flatbread pizza

    Variation

    Vegan sun-dried tomato pesto

    vegan sun-dried tomato pesto

    This recipe is easy to make vegan. Swap three tablespoons of nutritional yeast for the grated parmesan.

    We make this variation often, and we can assure you that it is delicious and you can use it as you'd use the original.

    Tips

    Be flexible with the ingredients. The quantities of oil and water you see below in the recipe box are just an indication. Depending on how dry your sun-dried tomatoes are, you might need to add more or less oil and water.

    Use sun-dried tomatoes in oil: sometimes sun-dried tomatoes come in a dry form, which you would have to soak in the oil before using for pesto. That's quite time-consuming, and you'd end up using more oil than if you purchased a jar of sun-dried tomatoes preserved in oil.

    Storage

    Make ahead: sun-dried tomato pesto is an excellent recipe for meal prep as it keeps well in the fridge for about a week.

    Refrigerator: keep the pesto in an airtight jar, covered with olive oil, for up to one week.

    Freezer: transfer the pesto into a freezing-friendly container and freeze for up to 3 months. Thaw in the refrigerator.

    Alternatively, you can freeze it in an ice cube tray and thaw it, tossing it in the hot pasta.

    Sundried Tomato Pesto with oil

    More pesto recipes

    Pestos are excellent because they work as sauces for pasta and salad dressings, but you can also use them on bread and in sandwiches. Our favorite pesto recipes are:

    • Basil pesto: an Italian classic that you can make with or without cheese.
    • Arugula pesto: a healthy sauce that works wonderfully in pasta and potato salad 
    • Artichoke pesto: a 5-min creamy and mild sauce that is a perfect pasta condiment
    • Parsley pesto is perfect as a drizzle on air-fried and roasted veggies, for example, with asparagus and Brussels sprouts.
    • Zucchini pesto is a fresh summer pesto. It's a perfect condiment for grill season and BBQ to drizzle on anything.
    • parsley pesto
      Parsley Pesto
    • Artichoke pesto close up in a bowl
      Artichoke Pesto
    • zucchini pesto
      Zucchini Pesto
    • Kale pesto and silver spoon
      Kale Pesto

    More dips and spreads

    Get ready for your next get-together with these inviting dip ideas:

    • Baba ghanoush (roasted eggplant, tahini, garlic, lemon juice, parsley, etc.)
    • Olive tapenade (olive, capers, parsley, olive oil, salt, etc.)
    • Avocado spread (garlic, avocado, tahini, lemon juice, etc.)
    • Hummus (chickpeas, tahini, lemon, cumin, garlic, water, etc.)
    • Muhammara (bell pepper, onion, garlic, tomato paste, pomegranate seeds, etc.)
    • avocado spread
      Avocado Spread
    • Olive tapenade in a bowl
      Olive Tapenade
    • hummus recipe with tahini sauce and olive oil
      Hummus Recipe
    • Muhammara in a bowl
      Muhammara

    More sun-dried tomatoes recipes

    If you love sundried tomatoes, try these vegetable-packed sundried tomato recipes:

    • Stuffed zucchini (ricotta, zucchini, breadcrumbs, sundried tomatoes, garlic, etc.)
    • Broccoli salad (broccoli, sundried tomatoes, dried cranberries, mayonnaise, etc.)
    • Red pepper pesto (garlic, pine nuts, roasted bell pepper, sundried tomatoes, etc.)
    • Romesco sauce (garlic, tomatoes, almonds, red wine vinegar, sundried tomatoes, etc.)
    • stuffed zucchini with ricotta and leafy greens
      Stuffed Zucchini
    • Broccoli salad in a white bowl
      Broccoli Salad
    • red pepper pesto
      Red Pepper Pesto
    • Romesco sauce in a white bowl
      Romesco Sauce

    Sun-dried tomato pesto is suitable for...

    Vegetarian diets, vegan diets (sub nutritional yeast for parmesan), and gluten-free diets.

    Recipe

    sun dried tomato pesto

    Sun-Dried Tomato Pesto

    Author: Nico Pallotta
    Sun-dried tomato pesto is easy to make in 5 minutes with simple ingredients. It's rich, creamy, nutty, and packed with the sweet and savory notes of sun-kissed tomatoes.
    The pesto is excellent as a pasta sauce, dip, or spread in a sandwich. It will add character and flavor to any dish.
    Print Recipe Pin Recipe Share Recipe
    5 from 8 votes
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Dressing & Sauces
    Cuisine Italian
    Servings 1.5 cups
    Calories 741 kcal

    Equipment

    • Food processor or blender

    Ingredients
     
     

    • 1 cup sun-dried tomatoes in oil drained from the oil
    • ½ cup walnuts
    • ½ cup grated parmesan or 3 tablespoons nutritional yeast
    • 2 tablespoon extra virgin olive oil
    • ½ cup water
    • 1 clove garlic chopped
    • ½ teaspoon salt or more to taste
    • ¼ teaspoon black pepper + red pepper flakes for spicy
    • 15 fresh basil leaves optional
    Keep screen on

    Instructions
     

    • To a blender or food processor, add 1 cup sun-dried tomatoes in oil, ½ cup walnuts, ½ cup grated parmesan, 2 tablespoon extra virgin olive oil, ½ cup water, 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
      Sundried Tomato Pesto ingredients
    • Blend for a couple of minutes or until you reach a pesto consistency. Scrape down the sides every few seconds.
      Sundried Tomato Pesto in a blender
    • Now add 15 fresh basil leaves and blend a few more seconds.
      fresh basil leaves in the pesto
    • Depending on how dry your sun-dried tomatoes are, you might need to add more water until you reach your desired consistency.
      Sundried Tomato Pesto with silver spoon
    • Tip: We recommend making a thick pesto that you can use for spreading. You can always make a pesto thinner by adding more water later to use it as a pasta sauce.
      Sundried Tomato Pesto and pasta with fork

    Video Recipe

    Sundried Tomato Pasta in 20 minutes

    Notes

    Nutritional information is an estimate for 1 cup of sun-dried tomato pesto out of 1.5 cups.
    STORAGE
    Make ahead: sun-dried tomato pesto is an excellent recipe for meal prep as it keeps well in the fridge for about a week.
    Refrigerator: keep the pesto in an airtight jar, covered with olive oil, for up to one week.
    Freezer: transfer the pesto into a freezing-friendly container and freeze for up to 3 months. Thaw in the refrigerator.
    Alternatively, you can freeze it in an ice cube tray and thaw it, tossing it in the hot pasta.
    ALSO ON THIS PAGE
    • Substitutions
    • Serving suggestions
    • Variation
    • Tips
    • More pesto recipes
    • More dips and spreads
    • More sun-dried tomatoes recipes
     

    Nutritional Values

    Nutrition Facts
    Sun-Dried Tomato Pesto
    Amount per Serving
    Calories
    741
    % Daily Value*
    Fat
     
    64
    g
    98
    %
    Saturated Fat
     
    12
    g
    75
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    20
    g
    Monounsaturated Fat
     
    27
    g
    Cholesterol
     
    29
    mg
    10
    %
    Potassium
     
    1798
    mg
    51
    %
    Carbohydrates
     
    33
    g
    11
    %
    Dietary Fiber
     
    8
    g
    33
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    1794
    IU
    36
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    104
    mg
    126
    %
    Vitamin E
     
    3
    mg
    20
    %
    Vitamin K
     
    30
    µg
    29
    %
    Calcium
     
    390
    mg
    39
    %
    Folate
     
    61
    µg
    15
    %
    Iron
     
    4
    mg
    22
    %
    Manganese
     
    2
    mg
    100
    %
    Magnesium
     
    150
    mg
    38
    %
    Zinc
     
    3
    mg
    20
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. Ly

      March 15, 2023 at 11:48 am

      5 stars
      This is a great one! Easy, delicious! Thanks

      Reply
      • Louise

        March 15, 2023 at 2:16 pm

        Wonderful, Ly! I'm super happy you like the pesto 🙂
        Thanks for taking the time to leave a comment here.
        Kindest,
        Louise

        Reply
    2. Veronica Lynch

      February 12, 2023 at 11:14 am

      5 stars
      This recipe looks great but I wondered if it would work using sunflower seeds?
      Thanks

      Reply
      • Louise

        February 12, 2023 at 5:05 pm

        Hi Veronica!
        Yes, that should work using sunflower seeds instead. We haven't tested this recipe with seeds, but we tried the basil pesto recipe, and it worked well. It gets a little runnier, but the ratios of 1:1 should work well. I hope this helps. Do let us know how it turns out!
        Kindest,
        Louise

        Reply
    3. Rachel

      September 28, 2021 at 1:53 pm

      5 stars
      It is gorgeous.

      Reply
      • Nico

        September 30, 2021 at 8:49 am

        Thank you Rachel! 🙂

        Reply

    Leave a comment and star rating :-) Cancel reply

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    Recipe Rating




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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
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    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
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    • zucchini fritters with tzatziki
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