Homemade Sun-Dried Tomato Pesto: An Easy & Versatile Recipe for Vibrant Pasta and Beyond
Discover a delightful and flavorful alternative to traditional basil pesto with this easy-to-make sun-dried tomato pesto. Its rich, savory, and slightly sweet notes instantly elevate any dish. Perfect for a quick and satisfying weeknight meal, simply toss it with hot pasta, or explore its incredible versatility in various culinary applications. This vibrant pesto is destined to become a staple in your kitchen, offering a burst of Mediterranean flavor whenever you need it.
Embrace the Richness of Sun-Dried Tomato Pesto
For many home cooks, the pursuit of fresh, flavorful pesto often hinges on the availability of peak-season basil. After experiencing the disappointment of using lackluster, out-of-season basil for traditional pesto one too many times, I embarked on a culinary journey to discover what I affectionately call ‘gateway’ pestos. These inventive culinary concoctions bridge the gap between seasons, providing robust flavor even when fresh basil isn’t at its best. Recipes like spinach & parsley pesto and beet tops pesto have become go-to options, helping me navigate through the colder months until my basil plants finally thrive in our small herb garden.
Among these beloved alternatives, this **homemade sun-dried tomato pesto** has quickly risen to the top as one of my new favorites. It’s remarkably simple to prepare, yet bursts with an intense, complex flavor profile. Sun-dried tomatoes are culinary powerhouses, boasting a deep, concentrated sweetness and umami richness that develops as they slowly dry in the sun. When blended with crisp almonds and tangy Parmigiano-Reggiano cheese, they create a savory depth that is truly unforgettable. You might find yourself so captivated by its unique taste that you won’t even miss your regular basil pesto. This recipe perfectly showcases why the food processor is an indispensable tool in any kitchen, making quick work of chopping and blending ingredients into a smooth, cohesive sauce. If you’re looking for more ways to utilize this handy appliance, explore our collection of food processor recipes.
Related Recipe – Craving the classic? Try our Homemade Basil Pesto recipe.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional. This helps support the content we create and ensures we can continue to bring you delicious recipes.
Essential Ingredients and Equipment for Your Sun-Dried Tomato Pesto
Crafting this flavorful sun-dried tomato pesto requires just a few key ingredients and a handy kitchen appliance. The beauty of this recipe lies in its simplicity and the concentrated flavors that emerge from high-quality components.
- 12 ounces linguine or other long pasta: While linguine is a fantastic choice, feel free to use spaghetti, fettuccine, or even shorter pasta shapes like penne or fusilli. The crevices in spiral pasta can wonderfully capture the rich pesto sauce. Ensure you cook your pasta al dente for the best texture.
- 1 jar (7 ounces) sun-dried tomatoes, drained: These are the star of our pesto. Opt for oil-packed sun-dried tomatoes for a softer texture and richer flavor, and be sure to drain them well before use. The oil from the jar can sometimes be incorporated into the pesto for added flavor, but be mindful of the total oil content.
- ¼ cup slivered almonds: Almonds provide a delightful crunch and a mild, nutty flavor that complements the tomatoes without overpowering them. If slivered almonds aren’t available, whole almonds can be used, or you can experiment with pine nuts (for a more traditional pesto flavor), walnuts, or even cashews for different textural and flavor notes. Lightly toasting them before use can enhance their nutty aroma.
- 2 garlic cloves, peeled and roughly chopped: Fresh garlic is crucial for that pungent, aromatic kick. Two cloves offer a good balance, but you can adjust this to your personal preference for a milder or bolder garlic presence.
- ¼ cup roughly chopped fresh parsley: Parsley adds a touch of herbaceous freshness and a beautiful green hue to the pesto. It provides a subtle counterpoint to the richness of the tomatoes and cheese. Flat-leaf (Italian) parsley is generally preferred for its flavor.
- ⅓ cup extra virgin olive oil: A good quality extra virgin olive oil is essential here, not only for binding the ingredients but also for its fruity and peppery notes that contribute significantly to the overall taste. Add it slowly to achieve the desired consistency.
- ½ cup freshly grated Parmigiano-Reggiano cheese: This hard, aged Italian cheese delivers a salty, nutty, and umami depth that is characteristic of authentic pesto. Freshly grated cheese melts more smoothly and incorporates better than pre-grated varieties. Pecorino Romano is a suitable, saltier alternative if you prefer a sharper taste.
- Food processor: This appliance is key to effortlessly blending all the ingredients into a smooth, uniform pesto. It significantly reduces preparation time and ensures a consistent texture.
This recipe yields approximately one cup of vibrant sun-dried tomato pesto, which is enough to generously serve about six people as a pasta dish. One of its greatest advantages is how well it keeps in the refrigerator, allowing you to enjoy its delicious flavor throughout the week. But the appeal of this pesto extends far beyond just pairing it with hot pasta. Its rich, tangy, and savory profile makes it incredibly versatile for countless culinary creations. Consider these exciting ways to incorporate it into your daily meals:
- As a Sandwich or Wrap Spread: Ditch the mayonnaise! Spread a layer of sun-dried tomato pesto on your sandwiches or wraps for a gourmet twist. It pairs beautifully with turkey, chicken, mozzarella, or roasted vegetables.
- Mixed with Cream Cheese: For a delightful breakfast or brunch treat, stir a few spoonfuls of pesto into cream cheese and spread it on your morning bagel or toast. It creates an instant savory spread that’s bursting with flavor.
- Homemade Salad Dressing: Thin out the pesto with a little extra olive oil, a splash of red wine vinegar, or fresh lemon juice for a quick and flavorful vinaigrette. It’s fantastic over green salads, quinoa salads, or roasted vegetable salads.
- Marinade for Meats and Vegetables: Use it to marinate chicken, fish, shrimp, or firm tofu before grilling or baking. The flavors will infuse beautifully into your protein. It also makes a wonderful marinade for roasted vegetables like zucchini, eggplant, or bell peppers.
- Pizza or Flatbread Topping: Spread a thin layer of pesto on your pizza dough or flatbread before adding other toppings for an instant flavor base. It’s especially good with goat cheese, fresh basil (if available!), and olives.
- Dip for Crudités or Bread: Serve it as a dip with fresh vegetables, pita bread, or crusty artisanal bread for an appetizer that’s sure to impress.
- Stuffed Chicken or Mushrooms: Mix it with breadcrumbs and cheese to create a flavorful stuffing for chicken breasts or large mushroom caps.
- Flavor Booster for Soups and Stews: Swirl a tablespoon into a bowl of vegetable soup or a hearty stew just before serving to add a burst of complex flavor.
The moral of the story? This sun-dried tomato pesto is not just a condiment; it’s a culinary superpower. Given its myriad uses and incredible taste, you’ll want to have it on hand constantly. Consider doubling the recipe next time you make it to ensure you have a fresh batch of this versatile pesto ready to enhance your meals all week long. It stores wonderfully in an airtight container in the refrigerator for up to a week, or you can freeze it in ice cube trays for longer storage, simply thawing what you need for future meals.
Love how effortlessly your food processor handles recipes like this? Don’t miss out on exploring even more different ways to use your food processor to simplify and elevate your cooking in the kitchen!
More Delicious Pasta Recipes to Try:
If you’re a fan of comforting and flavorful pasta dishes, we’ve got you covered. Here are some of our other favorite pasta recipes that are perfect for any occasion:
- Cajun Chicken Pasta: A spicy and creamy delight that brings the vibrant flavors of Louisiana to your plate.
- Bacon Cheeseburger Pasta: All the satisfying flavors of a classic cheeseburger transformed into a hearty pasta dish.
- Chicken with Peppers and Pasta: A colorful and wholesome meal featuring tender chicken and sautéed bell peppers.
- Spiced Chicken & Mezzi Rigatoni: A warming and aromatic pasta dish with perfectly spiced chicken and rigatoni.
- Penne Bolognese: A rich and hearty Italian classic, slow-simmered to perfection.
- Chicken Alfredo: Creamy, cheesy, and utterly delicious – a timeless favorite for a reason.
- Pasta Carbonara: Indulge in this Roman classic featuring eggs, hard cheese, cured pork, and black pepper.
Sun-Dried Tomato Pesto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 12 ounces linguini pasta
- ½ cup grated Parmigiano-Reggiano cheese
- 1 jar 7 ounces Sundried Tomatoes, drained
- ¼ cup silvered Almonds
- 2 garlic cloves roughly chopped
- ¼ cup chopped parsley
- ⅓ cup olive oil
Instructions
-
Boil the pasta according to package directions in a large pot of salted water until al dente.
-
While the pasta is cooking, prepare your pesto. Combine the grated Parmigiano-Reggiano cheese, drained sun-dried tomatoes, slivered almonds, roughly chopped garlic cloves, and chopped parsley in a food processor. Pulse the ingredients several times until they are finely chopped but not a complete paste; a slightly coarse texture is ideal for pesto. With the food processor running on low, slowly drizzle in the olive oil through the feed tube until it’s fully incorporated and the mixture forms a thick, vibrant sauce.
-
Before draining the cooked pasta, reserve about a 1/4 cup of the starchy cooking water. Drain the pasta thoroughly and immediately return it to the pot or a large serving bowl. Add the freshly made sun-dried tomato pesto to the hot pasta and toss until every strand is well-coated. If the sauce appears too thick or needs a smoother consistency, add a few tablespoons of the reserved starchy pasta water, stirring until it reaches your desired texture. Serve immediately and enjoy the rich, satisfying flavors.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
