Sun-dried tomato pesto is a fun way to change things up from traditional basil pesto. It only takes handful of ingredients and just a few minutes to throw together. You can add it to pizza, serve over vegetables, grilled meats or fish, in a creamy dip, or to add some extra flavor to soups and stews.
Sun-dried tomato pesto freezes really well. I like to freeze it small portions in an ice cube tray so I can thaw and use the pesto when I’m short on time. It will also keep in the fridge in an air-tight container for about 5 days.
Traditional pesto uses pine nuts, but I like to use walnuts because they’re more economical and easier to find at the store. And, if you don’t have a food processor, you can also make the pesto in a blender.
This is such an easy recipe to make and so much better than anything you can find at the store! I recommend making a double batch, because it will go quickly!
Here are ways you can create variations of this pesto recipe:
Swap the sun-dried tomatoes for basil, black olives, spinach, roasted bell peppers, artichokes, or arugula.
Instead of walnuts, use the traditional pine nuts or almonds.
For a dairy-free variation, simply omit the cheese.
For a nut-free option, swap out the nuts for sunflower seeds.
Ingredients Instructions
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Photo credit: Becky Winkler
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