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Ditch the store-bought stuff and experience restaurant-quality pesto perfection – in five minutes or less! This easy sun-dried tomato pesto recipe uses simple, fresh ingredients for a bolder, more flavorful, vibrant sauce that’s easy to customize to your taste. Perfect for elevating appetizers, pasta, soups, sandwiches, topping chicken, and more. (gluten-free and vegetarian with vegan-option)

“Don’t ya just love how versatile pestos are? This version is totally delicious. I really loved it slathered on sandwiches! Can’t wait to make it again. Thanks for the awesome recipe!”

-jyll
Overhead photo of pesto sun dried tomato in a glass jar with a serving spoon.

Update: This recipe for sun dried pesto sauce was originally published in August 2019. I made updates to include more information about making pesto with dried tomatoes at home.

Table of Contents

About this sun dried tomato pesto

Rich, luscious, and robust in flavor, this dried tomato pesto is made with sweet-tart sun-dried tomatoes, aromatic fresh basil, sweet roasted red bell peppers, buttery pine nuts (or walnuts), bright fresh lemon, and salty parmesan.

Fresh, sweet, savory, and a hint smoky in taste, this sun-dried tomato pesto is truly full of flavor. If you prefer a chunkier, richer, more flavorsome marinara sauce (versus the stuff you can purchase in a jar), you’ll really love red pesto sauce!

Insanely quick and easy to make – we’re talking 5 minutes or less if you keep toasted nuts on hand – this homemade dried pesto sauce is the perfect versatile condiment to have on hand in your kitchen! Use it to jazz up pastas, soups and pizza, spread it on sandwiches and toast, thin it into a dressing, use it as a dunk for mozzarella sticks, and MORE!

No matter how you choose to use this pesto with sun dried tomatoes, I can pretty much pinkie-promise you will never go back to store-bought pesto again.

If you love chewy, sweet sun dried tomatoes, be sure to try these delicious recipes next: Goat Cheese Dip (with jewels of sweet tomatoes!), Sun-Dried Tomato Chicken (30 minute recipe!), and Homemade Tomato Soup (hands down, the best!).

What is pesto with sun dried tomatoes?

Sun-dried tomato pesto, also known as “pesto rosso”, is a type of pesto sauce originating in Sicily, an island off of Italy.

Vibrant in color and robust in flavor, sun dried tomatoes pesto is traditionally made with sun-dried tomatoes, garlic, almonds or pine nuts, basil leaves, parmigiana-reggiano, and olive oil. Other flavoring ingredients, such as roasted red peppers, olives and red pepper flakes, may be added to enhance the flavor.

Dried tomato pesto is a truly versatile condiment that you can use as a dip, sauce, spread, marinade, and even salad dressing.

Ingredients in tomato pesto sauce

  • Sun-Dried Tomatoes: You can find dried tomatoes packed in oil or dried. You’ll need to purchase oil-packed sun dried tomatoes for this pesto. You’ll be using both the dried tomatoes AND the flavorful oil.
  • Garlic Cloves: Fresh is always best!
  • Parmesan: You’ll need freshly grated parmesan for that complex, slightly nutty and salty flavor.
  • Roasted Red Bell Pepper: This is the secret ingredient to the best tomato pesto. The bell pepper lends a charred sweetness that just can’t be beat.
  • Fresh Basil: You’ll need quite a bit of fresh basil for this recipe, approximately ½ cup.
  • Nuts: Toasted pine nuts are a classic ingredient in pesto sauces. However, walnuts work great here too.
  • Lemon: A touch of fresh lemon juice brightens up all the flavors.
  • Seasonings: A combination of kosher salt, ground black pepper, and crushed red pepper flakes enhance the flavors.
  • Olive Oil: Be sure to use a good-quality extra virgin olive oil for the richest taste.

How to make dried tomato pesto

This pesto sun dried tomato is no-cook and requires very little hands on preparation. If you’ve got toasted pine nuts on hand, you could have this dried tomato pesto on the table in less than 5 minutes.

  1. Pulse the pesto ingredients together.  Add the sun-dried tomatoes, garlic, cheese, red peppers, basil, toasted nuts, salt, pepper, and red pepper flakes to the food processor bowl. Pulse the ingredients until they are finely chopped and uniform in size, stopping to scrape down the sides of the bowl as needed.
  2. Add in the oil.  Add ¼ cup of oil from the jar of sun-dried tomatoes. Pulse until the ingredients are minced. With the processor running, add olive oil to create a smooth, yet chunky pesto. Taste and adjust for seasoning with salt and pepper. Enjoy!
Photo of dried tomato pesto sauce in a glass jar.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making pesto with sun dried tomatoes. If you have a question you’d like answered, please drop it in the comments section below!

What are the benefits of using dried tomatoes in pesto?

Using sun-dried tomatoes to make pesto lends a unique twist to the classic sauce. Dried tomatoes deliver:

  • Intensely concentrated flavor: Sun-dried tomatoes pack an umami punch and lend sweetness, adding depth to tomato pesto sauces.
  • Tangy Counterpoint: Their subtle acidity in sun tomatoes balances the richness of the nuts, cheese, and oil, creating a more vibrant flavor profile.
  • Vibrant Color: Sun-dried tomatoes lend a beautiful reddish hue to the pesto, making it visually stunning.

Do I need to rehydrate sun-dried tomatoes before making pesto sauce?

While not necessary, you can rehydrate dry tomatoes if you prefer either of the following:

  • Softer Texture: If you prefer a smoother pesto, briefly soak the sun-dried tomatoes in hot water for 10-15 minutes. This softens them and allows them to blend more easily.
  • More Intense Flavor: For a more concentrated taste and a bit of texture, you can use them directly from the package (oil-packed) or after a quick pat-dry (if dry-packed).

What can I use instead of pine nuts in sun-dried pesto?

Toasted pine nuts are the traditional ingredient, but there are a few alternatives:

  • Walnuts: A popular and affordable option with a slightly nutty and earthy flavor that complements sun-dried tomatoes well.
  • Almonds: Milder than walnuts, they add a subtle nuttiness without overpowering the other ingredients.
  • Cashews: Provide a creamy texture and a slightly sweet flavor.
  • Sunflower Seeds: A budget-friendly nut-free option with a mild, nutty taste.

How can I use sun-dried tomato pesto besides pasta?

Sun-dried tomato pesto is a versatile condiment, and it’s uses go way beyond pasta. Below are a few ideas to spark creativity, but be sure to scroll down to check out all the serving suggestions for this rosy red pesto sauce.

  • Spread: Perfect on crostini, crackers, or sandwiches.
  • Dip: Mix with a little olive oil for a delicious vegetable or bread dip.
  • Pizza Topping: A unique and flavorful pizza topping.
  • Marinade: Marinate chicken, fish, or tofu in pesto for added flavor.
  • Soup Enhancer: Stir a spoonful into soup for a quick and flavorful boost.
  • Sauce for Stuffed Pastas: While most people consider spaghetti and penne for pesto, tortellini, ricotta gnocchi, traditional gnocchi, ravioli, or your favorite variety of stuffed pastas work great with red pesto too.
  • As a Substitute for Basil Pesto in Your Favorite Recipes: You can use sun dried pesto recipes as a replacement for regular pesto in your favorite dishes, like Pesto Tortellini, Couscous Pesto, Chicken Pesto Pasta, and Arugula Pesto Pasta.

Is sun dried pesto sauce vegan?

While pesto is naturally vegetarian, it is not vegan as it contains parmesan cheese. To make vegan tomato pesto, omit the parmesan and replace it with a vegan alternative.

Is it red pesto gluten-free?

Yes, tomato pesto is gluten-free. If you are using the pesto as a pasta sauce, make sure you use gluten-free pasta!

Serving sun dried tomatoes pesto

Sun-dried tomato pesto is a delicious, versatile sauce to have on hand and can be used in a multitude of ways. Below are some delicious ways you can use this pesto sauce for inspiration:

Pesto sun dried tomato a dipping sauce

  • A dipping sauce for breads.  Swap out marinara, flavored olive oils, and balsamic vinegar for tomato pesto and use it to dip garlic breads, breadsticks, crusty artisan breads, crostinis, cheese sticks, puff pastry twists, and much more!
  • Dip for appetizers. This red pesto also works beautifully as a dip for various handheld appetizers. Think crispy baked zucchini sticks, the best shrimp for cocktail, and crab cakes.
  • Veggie board: If you’re looking for a healthier option, I love this dried tomato pesto as a dipping sauce with raw vegetables for an easy, elegant crudité platter.

As an all purpose sauce

  • Add it to eggs.  Drizzle a generous amount of pesto on top of eggs for a burst of flavor!
  • Tomato crostini toast. Toast crostini, top with whipped ricotta, dollop with pesto, and top with tomato balsamic bruschetta for a quick and delicious snack or appetizer.
  • Use pesto as a base for salad dressing.  Thin the sun dried pesto with more olive oil and completely puree until smooth to create a unique, homemade tomato vinaigrette.
  • Stir into soups.  Try stirring a dollop or two of pesto sun dried tomato into soups for another layer of flavor. (It’s delicious added to this tomato white bean soup)
  • As a sandwich spread.  Mix sun dried tomatoes pesto with mayonnaise or Greek yogurt to create a flavorful spread.
  • Drizzle it on vegetables.  Take your grilled or roasted vegetables to the next level by drizzling a little bit of tomato pesto over the top. Or simply serve the pesto sauce on the side.
  • Add it to chicken and tuna salad.  Ditch the mayonnaise and mix tomato pesto into shredded, cooked chicken or flaked, cooked tuna!
  • Toss with pasta or veggie noodles.  Use dried tomato pesto sauce as a substitute for regular basil pesto or tomato sauce with noodles.
  • Use it as a topping for chicken, steak, fish or shrimp.  Drizzle sun dried pesto over grilled protein for a punch of robust flavor.
  • Add pesto to pizza.  Swap out pizzza sauce for pesto sauce with sundried tomatoes on pizzas and flatbreads.
  • Add pesto to casseroles and lasagnas.  Layer sun dried tomatoes pesto in your favorite Italian casseroles and lasagnas. Try swapping out the regular pesto for red pesto in this Pesto Spaghetti Squash Casserole.

Storing sun dried pesto

Homemade sun-dried tomato pesto sauce is best fresh, but it also stores well for a few days:

  • Refrigerator: Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent the sauce from browning. Store in the fridge for up to 4 days. Make sure you return the pesto to room-temperature and give it a good stir before using.
  • Freezer: This recipe for pesto with sun dried tomato is ideal for freezing. Place the red pesto into a freezer-safe storage bag or a small container and freeze for up to 3 months. Be sure to thaw overnight in the refrigerator before using.
  • Pro-tip when freezing: To have small, manageable portions of tomato pesto rosso on hand, use an ice cube tray! Pour pesto into ice cube tray molds and place in the freezer for 2-3 hours. Once completely frozen, transfer the cubes to a freezer bag. Next time you need pesto, grab as many cubes as needed, defrost and use!

Fresher, cheaper and a million times better tasting than any store-bought brand, this easy homemade sun-dried tomato pesto recipe is the perfect way to elevate any dish! Plus, it’s perfect for gifting if there is a foodie in your life! No matter what you do with this multi-tasking sauce, I know you will be hooked after just one bite!

Until next week, friends, cheers! To versatile sun-dried tomato pesto!

Cheyanne

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More pasta sauce recipes!

Overhead photo of homemade pesto with sun dried tomato in a glass jar.

Pesto with Sun Dried Tomato

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 10 servings
Print Recipe Pin Recipe
Ditch the store-bought stuff and experience restaurant-quality pesto perfection – at a fraction of the cost! This easy sun-dried tomato pesto recipe uses simple, fresh ingredients for a bolder, more flavorful, vibrant sauce that's easy to customize to your taste. Perfect for elevating appetizers, pasta, soups, sandwiches, and more.

Equipment

  • 1 Food Processor

Ingredients 

  • 1 (8.5 ounce) Jar Sun-Dried Tomatoes packed in oil – tomatoes removed from oil & oil reserved (SEE NOTES)
  • 2-3 Cloves Garlic – peeled
  • 1/3 Cup Grated Parmesan Cheese
  • ¼ Cup Roasted Red Pepper Quarters from jar (about 2 quarters)
  • 1/2 Cup Fresh Basil Leaves – loosely packed
  • ¼ Cup Pine Nuts or Walnuts – toasted (SEE NOTES)
  • 1-2 tsp Fresh Lemon Juice – to taste
  • 1-2 Pinch(es) Crushed Red Pepper Flakes
  • To Taste Kosher Salt and Ground Black Pepper
  • 1/4 to 1/3 Cup Good Quality Extra Virgin Olive Oil – (SEE NOTES)

Instructions

  • Blend Sun Dried Tomato Pesto ingredients: To the bowl of the food processor, add the dried tomatoes (not the oil), garlic, parmesan, roasted red peppers, basil, nuts, lemon juice, red pepper flakes, a heaping 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pulse until finely chopped and uniform in size, stopping to use a rubber spatula to scrape down the sides and bottom of the bowl as necessary.
  • Slowly Add Olive Oil: Add ¼ cup of oil from the jar of sun-dried tomatoes. Pulse until ingredients are minced. Scrape down the sides of the bowl. With the processor running, stream in enough olive oil until the mixture has a slightly smooth, but still chunky, pesto-like consistency. Taste and adjust pesto for seasoning with salt and pepper.
  • Serve: Enjoy pesto as a dip with veggies, breads, and crostini, toss it with pasta, stir into soups, spread on sandwiches and pizzas, use it as a topping for grilled chicken, meat, or fish. Alternatively, store the dried tomato pesto in an airtight container and enjoy later.

Notes

  1. The amount of oil from your sun-dried tomato jar will depend on the brand you use. If you don’t have ¼ cup of sun-dried tomato oil, simply substitute more olive oil.
  2. For the best pesto, make sure you use toasted nuts!
    • To toast nuts: Add raw nuts to a small, dry skillet. Place skillet over medium-low heat and toast, stirring frequently, until fragrant and slightly golden around the edges, about 3-4 minutes. Remove pan from heat and let cool before using to make dried tomato pesto. 
  3. The exact amount of extra virgin olive oil needed in the pesto will depend entirely upon how thick or thin you like your pesto. I used a TOTAL of a scant 2/3 cup oil. (Total oil included both sun-dried tomato oil AND olive oil)
  4. Storage: Store sun dried pesto in an airtight container in the refrigerator for up to 1 week. Alternatively, tomato pesto can be stored in the freezer for up to 3 months.
  5. Vegan Option: Omit parmesan cheese and use vegan substitute.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 83kcal    Carbohydrates: 1g    Protein: 2g    Fat: 8g    Saturated Fat: 2g    Cholesterol: 3mg    Sodium: 109mg    Potassium: 22mg    Fiber: 1g    Sugar: 1g    Vitamin A: 79IU    Vitamin C: 2mg    Calcium: 43mg    Iron: 1mg
Course: Condiment
Cuisine: Italian

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Overhead photo of toasted pine nuts in a small white skillet on a wood board - photo of step 1 of the sun-dried tomato pesto recipe.