Sun dried tomato pesto is a vibrant, intensely flavorful twist on classic basil pesto. By blending sun dried tomatoes with herbs, nuts, cheese, and olive oil, you create a rich, savory paste perfect for tossing with pasta, spreading on sandwiches, dolloping on grilled meats, or even swirling into soups. Making it at home means you can adjust the flavor and texture to exactly your liking, and the process is much simpler than you might think. Before you start, make sure you have a food processor or a high-powered blender, as this will make the job much easier and yield a smoother consistency.
What You’ll Need
- 1 cup sun dried tomatoes (preferably oil-packed, or rehydrated if dry)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup nuts (pine nuts, walnuts, or almonds are all good choices)
- 2 garlic cloves
- 1 cup fresh basil leaves (lightly packed)
- 1/2 cup extra virgin olive oil (plus more as needed)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon lemon juice or zest, for brightness
- Food processor or high-powered blender
- Spatula
- Measuring cups and spoons
- Clean jar or airtight container for storage
Step-by-Step
- Prep the sun dried tomatoes. If using oil-packed sun dried tomatoes, simply drain them, reserving the oil for later if you wish. If using dry-packed sun dried tomatoes, place them in a bowl and cover with hot water for 20-30 minutes, then drain and pat dry.
- Toast the nuts (optional but recommended). In a dry skillet over medium heat, toast your choice of nuts for 2-4 minutes, stirring frequently, until fragrant and golden. Let them cool before using. This deepens their flavor and adds complexity to the pesto.
- Assemble the ingredients in the food processor. Add the sun dried tomatoes, toasted nuts, garlic cloves, Parmesan cheese, and basil leaves to the bowl of your food processor.
- Pulse to combine. Pulse the mixture several times until everything is roughly chopped and combined. Scrape down the sides of the bowl with a spatula as needed.
- Stream in the olive oil. With the processor running, slowly drizzle in the olive oil until the pesto is well-blended but still a bit textured. You may need to stop and scrape down the sides a couple of times. If the mixture is too thick, add more olive oil or a splash of the reserved tomato oil or water.
- Season and adjust. Taste the pesto and add salt, pepper, and lemon juice or zest if desired. Pulse a few more times to combine.
- Store or serve. Transfer the pesto to a clean jar or airtight container. Pour a thin layer of olive oil on top to help preserve freshness. Store in the refrigerator for up to one week, or freeze in small portions for longer storage.
Common Mistakes
- Not draining or rehydrating sun dried tomatoes properly. Using dry-packed tomatoes without soaking can result in a tough, chewy pesto. Oil-packed tomatoes should be drained to avoid an overly oily finished product.
- Overprocessing the pesto. Blending too long can turn your pesto into a paste. For best results, aim for a slightly chunky, spreadable texture. Pulse rather than puree.
- Using old or low-quality ingredients. Stale nuts, cheese, or rancid oil will negatively impact the flavor. Use fresh, high-quality ingredients for the best taste.
- Forgetting to taste and adjust seasoning. Sun dried tomatoes can vary in saltiness and tang. Always taste as you go and adjust salt, pepper, and acid to balance flavors.
- Skipping the oil layer for storage. Pesto exposed to air can oxidize and lose its vibrant color and freshness. A thin layer of olive oil on top helps preserve it.
Tips
- Customize your nuts and cheese. Pine nuts are classic, but walnuts, almonds, or even cashews work well. Pecorino Romano or Asiago can be swapped for Parmesan.
- Add herbs for variation. Try a mix of basil and parsley, or even a bit of oregano for a different flavor profile.
- Make it vegan. Use nutritional yeast or a vegan hard cheese in place of Parmesan for a dairy-free version.
- Control the texture. For a chunkier pesto, pulse less and use less oil. For a smoother, saucier pesto, blend longer and add more oil or a splash of pasta cooking water.
- Repurpose leftover oil. The oil from sun dried tomato jars is packed with flavor; use it in the pesto or for sautéing vegetables.
- Freeze in small portions. Use ice cube trays or small containers to freeze single servings, making it easy to thaw just what you need.
- Use as a marinade. Sun dried tomato pesto makes an excellent marinade for chicken, fish, or vegetables before grilling or roasting.
Troubleshooting
- Pesto is too thick or dry: Add more olive oil, a bit of reserved tomato oil, or a tablespoon of water at a time until the desired consistency is reached.
- Pesto is too oily: Add more nuts, cheese, or sun dried tomatoes to absorb some of the oil. Blend again until incorporated.
- Pesto tastes bitter: Check the quality of your olive oil and nuts. Over-toasted or old nuts can taste bitter. Consider adding a touch of honey or more cheese to balance flavors.
- Pesto is bland: Add more Parmesan, a pinch of salt, or a squeeze of lemon juice. Sun dried tomatoes can vary in intensity, so don’t be afraid to adjust.
- Pesto is too salty: Add more basil, nuts, or a splash of lemon juice to dilute the saltiness. Avoid adding more cheese, as it is salty.
- Pesto is too acidic: Some sun dried tomatoes are packed in vinegar. Balance with a bit of extra cheese, nuts, or a pinch of sugar if needed.
- Pesto turned brown in the fridge: This is usually oxidation. Next time, cover with a thin layer of olive oil and keep tightly sealed. Stir before serving.
Frequently Asked Questions
- Can I use fresh tomatoes instead of sun dried?
- Fresh tomatoes have too much water and lack the concentrated flavor of sun dried tomatoes. For a similar taste, stick with sun dried.
- How long does homemade sun dried tomato pesto last?
- Stored in the refrigerator with a layer of oil on top, it lasts up to one week. For longer storage, freeze in small portions for up to three months.
- Do I have to use basil?
- Basil adds freshness, but you can substitute with parsley or a mix of herbs if desired. The flavor will change, but it’s still delicious.
- Is sun dried tomato pesto safe to can at home?
- No, pesto is not safe for water bath canning due to its low acidity and high oil content. Always refrigerate or freeze for safe storage.
- What can I use sun dried tomato pesto for besides pasta?
- It’s versatile! Spread on sandwiches, stir into risotto, use as a pizza sauce, dollop on eggs, or swirl into soups for extra flavor.
- Can I make this without a food processor?
- It’s possible to use a mortar and pestle or finely chop ingredients by hand, but the texture will be chunkier and the process more labor-intensive.
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How to Make Sun Dried Tomato Pesto