5 from 5 votes
Overhead landscape photo of Sun-Dried Tomato Pesto in a glass jar with a spoon inserted into the pesto and a ramekin of fresh basil leaves, salt, pepper and crushed red pepper flakes next to the jar.
Sun-dried Tomato Pesto Recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This homemade sun-dried tomato pesto recipe is made with just a handful of ingredients and will become a household staple!  It's extremely versatile and insanely quick and easy to make!  Try it mixed with pasta, stirred into soups, spread on sandwiches and pizzas, or as a topping for grilled chicken, meat or fish!
Course: Condiment, Dip, Sauce, Spread
Cuisine: Italian
Keyword: Easy, pesto, Sun-dried tomato
Servings: 10 servings
Calories: 83 kcal
  • 1 (8.5 ounce) Jar Sun-Dried Tomatoes packed in oil – tomatoes removed from oil & oil reserved (SEE NOTE
  • 2 Cloves Garlic – peeled
  • 1/3 Cup Grated Parmesan Cheese
  • ¼ Cup Roasted Red Pepper Quarters from jar (about 2 quarters)
  • ¼ Cup Fresh Basil Leave – packed
  • ¼ Cup Pine Nuts or Walnuts
  • ¼ heaping tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • Pinch Red Pepper Flakes
  • ¼ - 1/3 Cup Good Quality Extra Virgin Olive Oil (SEE NOTE)
  1. Toast the nuts: Add the raw nuts to a small 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 transfer the toasted nuts to the bowl of a food processor.

  2. Pulse ingredients: To the bowl of the food processor, add the tomatoes (not the oil), garlic, cheese, red peppers, basil, salt, pepper and red pepper flakes. Pulse until finely chopped and uniform in size, stopping to scrape down the sides of the bowl as necessary.

  3. Add 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.

Recipe 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. 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)
  3. Pesto can be used right away or stored in an airtight container in the refrigerator for up to 1 week. Alternatively, pesto can be stored in the freezer for up to 3 months.
  4. Vegan Option: Omit parmesan cheese and use vegan substitute.

Nutritional Information is a rough estimate.  Exact values will depend upon brands and measurements used.

Nutrition Facts
Sun-dried Tomato Pesto Recipe
Amount Per Serving
Calories 83 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 109mg5%
Potassium 22mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 79IU2%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.