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!
1(8.5 ounce) JarSun-Dried Tomatoes packed in oil – tomatoes removed from oil & oil reserved (SEE NOTE
2ClovesGarlic – peeled
1/3CupGrated Parmesan Cheese
¼CupRoasted Red Pepper Quartersfrom jar (about 2 quarters)
¼CupFresh Basil Leave – packed
¼CupPine Nuts or Walnuts
¼heaping tsp Kosher Salt
1/8tspGround Black Pepper
PinchRed Pepper Flakes
¼ - 1/3CupGood Quality Extra Virgin Olive Oil(SEE NOTE)
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.
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.
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.
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.
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)
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.
Vegan Option: Omit parmesan cheese and use vegan substitute.
Nutritional Information is a rough estimate. Exact values will depend upon brands and measurements used.