Sun-dried Tomato Pesto (Pesto Rosso)
I adore pestos because they’re incredibly easy to make, highly adaptable, packed with nutrients, and bursting with flavor! From ricotta pesto to vegetable-loaded zucchini pesto, beet pesto, and broccoli pesto, playing around with ingredients and flavor combinations is just so much fun. Thankfully, pestos are quite forgiving and versatile, making them hard to mess up. We’re totally hooked on this homemade sun-dried tomato pesto – just a spoonful adds SO much flavor to any dish! It’s also a great make-ahead recipe. My kids will devour raw veggies like there’s no tomorrow when this is around!
Ingredients
Sun-dried tomatoes – provides a rich and intense tomato flavor. Be sure to get oil-packed jar of sun-dried tomatoes not dried. Almonds – love the nutty and slightly sweet flavor that balances the acidity of the tomatoes. Garlic – start with 2 garlic cloves and add more to taste. Fresh basil leaves – adds a fresh and aromatic kick, adding a bit of sweetness that perfectly complements the rich flavors of sun-dried tomatoes and Parmesan Parmesan cheese – use finely grated parmesan rather than a canned one for best flavor. Olive oil – use high-quality extra-virgin olive oil! It truly makes all the difference in the world. I recommend cold pressed, organic olive oil.
Step-by-Step Instructions
Tip: Feel free to experiment with the thickness of your pesto by adjusting the amount of oil. Tailor it to your liking based on how you plan to use it in your recipes (see suggestions below).
Substitutions
Sun-dried tomato pesto is incredibly versatile, providing plenty of room for creative customization.
Almonds – try using your favorite nuts like pine nuts, walnuts, or cashews. Each nut brings its unique flavor and texture to the pesto. You can use sunflower seeds if nut-free. Cheese – While Parmesan is a classic choice, you can explore other cheeses such as pecorino, asiago, or even a combination for a distinct twist. Herbs – you can get creative by incorporating other herbs like parsley, cilantro, rosemary, or mint. Extras – add a squeeze of lemon juice or a pinch of red pepper flakes for a subtle kick. Experiment with small quantities and adjust to your liking.
Variations
Avocado Sun-Dried Tomato Pesto: Add half a ripe avocado for a creamy and rich pesto with a unique twist. Edamame Sun-Dried Tomato Pesto: Add 1/2 cup shelled edamame for added protein and a vibrant green color. Feta and Walnut Sun-Dried Tomato Pesto: Replace Parmesan with feta cheese and use 1/3 cup toasted walnuts for a tangy and earthy flavor. Mediterranean Olive Sun-Dried Tomato Pesto: Add 1/3 cup pitted Kalamata olives for a briny and savory kick. Roasted Red Pepper Sun-Dried Tomato Pesto: Include one roasted red pepper for a smoky and slightly sweet dimension.
Equipment
You will need a powerful food processor or blender to make this pesto. I absolutely LOVE this food processor. It’s perfect for making for making bliss balls and chocolate avocado pudding as a quick afternoon snack for my kids, and it’s been great for making quick sauces and dips too.
Serving Suggestions
Keep the pesto thick and
Spread on toast, sandwiches, and cheese quesadillas. Enjoy as a dip for crackers or vegetables!
Thin it out slightly and:
Toss with your favorite pasta (you can add more olive oil or pasta water to thin out the pesto). You can enjoy warm or cold like in this pesto orzo salad. Combine with cooked lentils or grains, like quinoa or rice. Serve on top of fish, chicken, tofu, or eggs Use as a pizza sauce like in this chicken pesto flatbread and mini pizza. This protein pizza dough recipe is the easiest you will ever make.
Storage
Transfer leftover pesto into an airtight container and cover the surface with a thin layer of olive oil. Close the lid and refrigerate for up to 2 weeks. To freeze, I like to store in single serving portions using this freezer tray so I can thaw just the amount I need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for 2 months.
Easy Pasta Sauces
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
