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.
Sun-Dried Tomato Pesto Recipe
- 2 cups sun-dried tomatoes in olive oil, drained
- 1 cup soaked and dehydrated walnuts (for a nut-free variation, use toasted sunflower seeds)
- 1 cup Pecorino Romano cheese (omit for a dairy-free option)
- 2 cloves garlic
- 1/2 teaspoon Celtic sea salt
- 3/4 cup extra-virgin olive oil
- Place the tomatoes, walnuts, cheese, garlic and salt in the bowl of a food processor. Pulse about 10 times until all ingredients are minced. With the processor on, slowly pour in the olive oil. Adjust salt to taste.
- Serving Size: 1
Photo credit: Becky Winkler