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+ servings
Sun-dried Tomato Pesto
Prep Time
10 mins
Total Time
10 mins

This pesto is the sweet sister to traditional basil pesto, using sun-dried tomatoes and walnuts instead of pinenuts. It's delicious over pasta or as a spread for crackers or a sandwich. It also freezes really well so you can have a pasta sauce at the drop of a hat.

Course: Sauces, spreads
Cuisine: Italian
Keyword: Pasta, Tomatoes, pesto
Servings: 12 makes 1½ cups
Calories: 87 kcal
  • 1 clove garlic
  • 2 ounces Parmesan cheese
  • ½ cup sun-dried tomatoes packed in oil
  • ¼ cup walnuts
  • cups fresh basil leaves
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • ¼ cup olive oil (or more)
  • Freshly ground black pepper
  • Chopped fresh basil
  1. Using a food processor, running and with the lid on, drop the garlic and Parmesan cheese down the feed tube and process into fine crumbs.
  2. Add the sun-dried tomatoes and pine nuts and process again. Add the basil leaves, lemon juice and salt.
  3. While the food processor is running, drizzle in the oil slowly and process until everything comes together. If you have the oil from the sun-dried tomato jar, use that first. Loosen the pesto to suit your needs by adding more olive oil as needed. Season to taste with freshly ground black pepper.
  4. Toss the pesto on some warm cooked pasta or as a spread on a sandwich or crostini.
Recipe Notes

The sun-dried tomato pesto can be stored in an airtight container in the refrigerator for up to two weeks or in the freezer for 3 months.

Nutrition Facts
Sun-dried Tomato Pesto
Amount Per Serving (2 tablespoons)
Calories 87 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 136mg6%
Potassium 182mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 236IU5%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.