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This super easy 5-minute Sun-Dried Tomato Pesto Recipe is made with only 6 ingredients. It’s savory, tangy, and slightly sweet, and the absolute best sauce for pasta, soup, sandwiches, and more!
Red Pesto For Every Season
The first time I made sun-dried tomato pesto, it disappeared within a day. I tossed it with linguine and shrimp for dinner, and the leftovers were quickly spread on crackers for a snack. It was such a hit that I made a double batch just a few days later. Even after more than a decade, this recipe remains one of my family’s favorite pasta sauces.
Sun-dried tomato pesto—also called pesto rosso or red pesto—is the bold, umami-rich cousin of classic basil pesto. Made with tangy oil-packed sun-dried tomatoes, fresh basil, cherry tomatoes, pine nuts, olive oil, and parmesan, it’s delicious any time of year, even in the cooler winter months when summer’s abundance of fresh basil gives way to heartier winter harvests.
I hope you enjoy it us much as we do 🙂
Table of contents
Ingredients and Substitutions
Below are the ingredients (and possible substitutions) needed to make this sun dried tomato pesto. For the full recipe with ingredient amounts, please see the recipe card at the bottom of this post.
- Sun-Dried Tomatoes: To make this recipe, I recommend using sun-dried tomatoes that are packed in oil. Drain the tomatoes, but reserve the oil. You can add it to the pesto for extra flavor, or use it to scramble eggs, fry onions, etc. Dry-packed sun-dried tomatoes will also work, but be sure to soak briefly in hot water to rehydrate, then drain before blending.
- Fresh Tomatoes: This recipe uses cherry tomatoes because they’re super sweet and less juicy than other tomato varieties. They add just the right amount of freshness and sweetness to balance the richness of the sun-dried tomatoes. Omit if you prefer a thicker, more concentrated pesto sauce, or add a tablespoon or so of tomato paste for even more concentrated tomato flavor.
- Pine Nuts: I love adding pine nuts to homemade red pesto, but cashews, blanched almonds, or walnuts all work. Skip nuts entirely for an allergy-friendly version.
- Fresh Basil: For a little freshness and color, I highly recommend adding a small handful of fresh basil. You can also mix fresh basil with a little fresh parsley. Dried basil is not recommended.
- Freshly Shredded Parmesan Cheese: Freshly shredded (by hand, from a block) parmesan or Pecorino Romano is a must-have whenever I make this homemade red pesto recipe. It’s salty, nutty, umami packed, and SO GOOD. Of course, feel free to omit entirely for a dairy-free option.
- Extra Virgin Olive Oil (EVOO): I recommend using a good-quality olive oil that tastes good. You may also use avocado oil or some of the reserved oil from the sun-dried tomato jar for extra flavor.
Flavor Tip
Toast your nuts for more flavor. It’s easy. Add them to a dry skillet over medium heat and toast until they’re golden and fragrant. Remember to stir often to prevent burning and let them cool before using for the best texture.
How to Make It
Find the complete recipe with measurements in the recipe card below.
- In a food processor, combine the sun-dried tomatoes, tomatoes, pine nuts, basil, and parm (if using); pulse until roughly chopped. With the processor running, slowly add the olive oil and water, blending until smooth.
- If the pesto is to thick, add more water or olive oil, 1 teaspoon at a time, until desired consistency is reached and season with salt and pepper to taste.
Cooking Tip: Avoid Direct Heat
Your pesto is ready to use! Just remember not to cook it over high heat, as this can dull its vibrant red color and make the flavors taste muted or bitter. Instead, stir the pesto into hot, freshly cooked pasta with a little reserved pasta water or spoon it over warm dishes just before serving.
How to Use Sun-Dried Tomato Pesto
Sun-dried tomato pesto is incredibly versatile. Toss it with pasta, spread it on pizza before baking, enjoy it as an appetizer on crostini with crumbled goat cheese, or serve it alongside shrimp, meat, or vegetables. It also makes a phenomenal sandwich or burger spread (with a little mayo OMG), and is even great tucked inside a grilled cheese sandwich. Here are some other delicious ways to enjoy this bold red pesto sauce:
- Add fun to lazy weeknight chicken dinners: Swap regular basil pesto for red pesto in this simple baked pesto chicken recipe or this cheesy baked pesto mozzarella chicken.
- Swirl it into creamy dips: This pesto is absolutely delicious when swirled, mixed, or blended into creamy hummus or whipped feta. The silky, nutty flavor of hummus and the rich, salty creaminess of whipped feta perfectly balance the tangy, bold flavors of sun-dried tomato pesto.
- Scramble it into eggs: Tired of plain ole scrambled eggs? Add pesto! Honestly, this applies to any type of pesto, but I think it’s especially delicious with sun-dried tomato pesto. Especially if you have a little feta to sprinkle on top. So good.
- Share with friends and family: If a friend or family member is sick, recovering from surgery, or caring for a new baby, I like to deliver small gift baskets filled with homemade food. One example is a basket filled with a jar of red pesto sauce, uncooked pasta, and an assortment of other goodies like crackers, olive oil, fresh bread, wine, a block of parmesan, and a homemade salad dressing or vinaigrette. It’s a thoughtful way to share a bit of homemade comfort.
My Pro Tips
Storage Tips
To prevent discoloration, I like to pour a thin layer of olive oil over the top of the pesto before sealing. It will last for about a week in the fridge.
You can also freeze pesto for up to two months. I suggest freezing small portions in silicone ice cube trays. Once frozen, you can remove them from the tray and transfer to a freezer-safe bag. Thaw frozen pesto in the refrigerator overnight or at room temperature for about 1 hour. Stir well before using.
Have you tried this sun-dried tomato recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Sun-Dried Tomato Pesto Recipe
Ingredients
Instructions
- Drain the oil from the jar of sun-dried tomatoes. Tip: reserve a little of the oil from the jar for extra flavor.) Grate the parmesan cheese and halve or chop the tomatoes.
- In the bowl of a food processor (or high-speed blender), combine the drained sun-dried tomatoes, fresh chopped tomatoes, pine nuts, fresh basil leaves, and shredded parmesan cheese (if using).
- Pulse the mixture a few times until everything is roughly chopped.
- With the food processor running, slowly stream in the olive oil. This will help create a smoother, creamier pesto. Scrape down the sides as needed.
- Add the water, if needed, then pulse a few more times to fully combine. If it is still too thick, add additional water or olive oil, 1 teaspoon at a time, to help move things along. Season with salt and pepper to taste.
- Transfer the pesto to a bowl or jar. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- I like to make this recipe using a food processor. The wide bowl makes it easy to scrape down the sides and monitor the consistency. If you don’t own a food processor, no worries! A high speed blender is just as effective.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Sauce Recipes
If you love this sun-dried tomato pesto recipe, be sure to check out my basil pesto, next! You’ll also love these other sauce recipes:
- Chimichurri Sauce: Just like this pesto recipe, chimichurri is an easy no-cook sauce made with fresh ingredients. If you grill a lot, you’ll love this recipe.
- Harissa Paste: Thick, fiery, and ultra-flavorful, harissa is a super versatile chili pepper paste. It’s also blended in a food processor, and pairs perfectly with chicken, fish, or swirled into dips and soup.
- Marinara Sauce: This is my everyday homemade marinara sauce. If you’re looking for a fresh, Italian-style tomato sauce, you’ll love this recipe. You could even add some sun-dried tomatoes for extra flavor!
