Sun Dried Tomato Pesto

Name: Sun Dried Tomato Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 1 1/4 cup large sun-dried tomato; 1/2 cup basil leaves; 2 clove garlic; 1 pinch crushed red pepper flakes; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup walnuts; 1/3 cup freshly grated Parmesan cheese; 1/2 cup extra virgin olive oil; 1 tablespoon lemon juice

User Reviews

4.9

69 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
1 cup
Calories
736 kcal
Course
Appetizer, Condiments
Cuisine
Italian

Sun Dried Tomato Pesto

Quade Maldonado

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5 Minutes is all you need to make this homemade Sun-Dried Tomato Pesto in your food processor. Perfect with pasta or in a pasta salad, as a topping for chicken or served as a creamy pesto dip!

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Ingredients

Servings

1 1/4 cup large sun-dried tomato chopped (packed in oil)
1/2 cup basil leaves torn into small pieces
2 clove garlic peeled
1 pinch crushed red pepper flakes (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup walnuts chopped
1/3 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil ( or a mix of olive oil and sun dried tomato preserving oil)
1 tablespoon lemon juice

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Notes

Feel free to try this homemade pesto recipe with kalamata olives, oregano, and a few capers. You can also change out the spices with oregano, rosemary, or a combination of spices.
You can store your Sun-Dried Tomato pesto in the fridge for up to a month.
Another fabulous recipe I love using this creamy Italian pesto for is in my pesto stuffed shrimps recipe!
Because pesto sauce is not cooked, the quality of the ingredients really comes through and makes the dish. I highly recommend high-quality olive oil such as the Moroccan brand, and high-quality sun-dried tomatoes. It really does make a difference.
Pick your texture preference! Pulse the pesto gently in your food processor until it's exactly the level of coarseness you prefer. If you'd like it to be smoother or creamier, just keep going.