This sun-dried tomato pesto is one of the most flavor packed things you can make in 10 minutes. Spoon it over toast, toss it with potatoes or roasted vegetables or my personal favorite, use it as a pasta sauce. It clings beautifully to pasta and loosens into a silky, glossy sauce with a splash of pasta water. It’s rich, bright and seriously good.
Hi! I’m so happy you’re here to try this sun-dried tomato pesto recipe, it’s hard to beat for the time it takes. This is sometimes called pesto rosso, a sun-dried tomato version of classic basil pesto.
If you want to try some other pestos check out my arugula pesro or my current favorite pistachio pesto. I am a pasta fiend (obviously) so have given instructions in the body of this post on how to make this into the perfect pasta dish. If you would like a slightly more indulgent recipe then my creamy sun-dried tomato pasta is so delicious!
Ingredients
Sun-dried tomatoes - Use oil packed sun-dried tomatoes for the best flavor and texture. You’ll use a little of the oil from the jar in the pesto too.
Extra virgin olive oil - A mix of the jar oil and fresh olive oil gives the best balance. The fresh oil keeps the pesto from tasting too heavy.
Garlic - Fresh garlic cloves are best, jarred garlic has a stronger flavor that can overpower this pesto.
Pine nuts - The most traditional choice and I love to toast them first for added flavor. Substitute for walnuts, cashews or sunflower seeds.
Basil - A handful of fresh basil adds a fresh, slightly sweet note.
Parmesan cheese - Needs to be really finely grated with a microplane or star side of a box grater. Substitute for pecorino romano or use a 50/50 split of both.
Lemon Juice - A key ingredient to balance this pesto, start with 1 tablespoon and adjust to taste.
How to make sun-dried tomato pesto
The full ingredient list and detailed method are in the recipe card below, this is just a visual guide.
1. Add the pine nuts and garlic to a food processor and blitz until finely chopped.
2. Add the sun-dried tomatoes, reserved jar oil and olive oil. Blend until mostly smooth, scraping down the sides as needed.
3. Add the basil and blend until just combined. It won’t be completely smooth, this pesto should have a little texture.
4. Transfer to a bowl and mix through the finely grated parmesan and lemon juice. Season to taste.
Expert tips from Emilie
- Use oil-packed sun-dried tomatoes. The oil they’re packed in has lots of flavor, so using a little of it in the pesto adds depth. I like to combine it with fresh extra virgin olive oil to keep the pesto balanced and not too heavy.
- Toast the pine nuts. Lightly toasting them brings out a deeper, nuttier flavor. Let them cool before blending so they don’t heat the pesto.
- Don’t over-blend the basil. Add it at the end and pulse just until combined to keep the color fresh and the flavor bright.
How to make the perfect pesto pasta
A pesto pasta is one of my all-time favorite things and this is the best method for this sun-dried tomato pesto.
- Cook your pasta until al dente (you can follow my guide on how to cook pasta perfectly).
- Always reserve a cup of pasta water before draining.
- Add your pesto to a large mixing bowl (I use ½ cup for two people), then add about ⅓ cup of hot pasta water and whisk briefly to combine.
- Add the cooked pasta and toss for 1-2 minutes until the cheese melts and the sauce becomes glossy and coats the pasta.
- Serve immediately with extra Parmesan on top.
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Common questions
Sun-dried tomato pesto is really versatile! Toss it with cooked pasta and a splash of pasta water for an easy sauce, spread it over toast or crostini (with whipped ricotta is delicious) or stir it through roasted vegetables. It also works well as a sandwich spread or spooned over grilled chicken, steak or fish for a quick boost of flavor.
Yes, pine nuts can be swapped for walnuts, cashews or even seeds. Just keep in mind the flavor will change slightly depending on what you use.
Store in an airtight container in the fridge for up to 4 days. A thin layer of olive oil on top will help keep it fresh.
Some other pesto recipes to try
Did you make this recipe?
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Recipe
Easy Sun-Dried Tomato Pesto (Pesto Rosso)
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Ingredients
- ⅓ cup pine nuts (optional toasted and cooled first)
- 2 garlic cloves
- 270 gram jar of sun dried tomatoes in oil (or similar size)
- 2 tablespoons oil from the jar
- 3 tablespoons extra virgin olive oil
- 15 grams basil (a handful)
- 30 grams parmesan cheese, finely grated
- 1-2 tablespoons lemon juice
Instructions
- Drain the sun-dried tomatoes, reserving 2 tablespoons of the oil from the jar.
- Add the pine nuts and garlic to a food processor or blender and blitz until finely chopped.
- Add the sun-dried tomatoes along with 2 tablespoons of the reserved oil and 3 tablespoons of extra virgin olive oil. Blend until mostly smooth, scraping down the sides as needed.
- Add the basil leaves and pulse until combined. It won’t be completely smooth, this is a slightly thicker, more textured style of pesto.
- Transfer to a bowl and stir through the grated parmesan and 1 tablespoon of lemon juice.
- Taste and adjust with salt, pepper and extra lemon juice if needed.
- Don’t be tempted to add more oil unless you really want it thinner. This is a thicker style of pesto and, if using as a pasta sauce, it can be loosened with pasta water.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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