Sun-Dried Tomato Pesto Recipe

This sun dried tomato pesto recipe makes about 1 1/2 cups of thick, savory sauce. Use it with pasta, sandwiches, roasted vegetables, grilled chicken, or as a dip.

Use oil-packed tomatoes for the fastest preparation. Dry tomatoes work equally well after a brief soak in boiling water. The finished sun-dried tomato pesto should be spreadable, intensely flavored, and slightly coarse rather than completely smooth.

Sun-Dried Tomato Pesto Recipe Ingredients: Tomato Type, Oil, and Yield

This recipe yields approximately 1 1/2 cups, or about 12 servings at 2 tablespoons each.

1 cup packed oil-packed sun-dried tomatoes, drained; or 3/4 cup dry tomatoes, rehydrated
1/3 cup toasted walnuts or pine nuts
1/2 cup fresh basil leaves, lightly packed
1 garlic clove, peeled
1/4 cup finely grated Parmesan, optional
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon black pepper
1/4 to 1/2 cup extra-virgin olive oil, including reserved tomato oil when available

Oil-packed tomatoes often bring plenty of salt and oil, so drain them well and taste before adding more seasoning. For a dairy-free version, omit the Parmesan and add another tablespoon of nuts.

Prepare the Sun-Dried Tomatoes: Rehydrate Dry Tomatoes as Needed

For oil-packed tomatoes: Drain them in a fine-mesh strainer. Reserve a few tablespoons of their oil for blending, then blot the tomatoes lightly. They should be moist but not dripping.
For dry tomatoes: Place them in a heatproof bowl and cover them with boiling water. Let them stand for 20 minutes, until flexible and soft in the center.
Drain the rehydrated tomatoes thoroughly. Press them gently between paper towels or in the strainer to remove excess water, then let them cool.

Do not blend dry tomatoes without soaking them first. They can leave hard pieces in the pesto and absorb too much oil. If the tomatoes are heavily salted, rinse them briefly before draining and reduce the added salt.

Blend and Adjust Sun-Dried Tomato Pesto: Oil Range and Texture Cues

Add the nuts and garlic to a food processor. Pulse 6 to 8 times, until the nuts are finely chopped but not yet a paste.
Add the prepared tomatoes, basil, Parmesan, lemon juice, salt, and pepper. Pulse until the mixture forms a coarse, chunky paste.
With the processor running, pour in 1/4 cup oil slowly. Scrape down the bowl, then add more oil, 1 tablespoon at a time, until the pesto reaches the desired consistency.
Blend for another 20 to 30 seconds. Stop while small flecks of tomato, basil, and nuts remain.

For a sandwich spread or vegetable dip, stop at about 1/4 cup oil. The pesto should hold soft peaks and stay in place when spread. For pasta, use closer to 1/3 cup oil so it loosens easily. Up to 1/2 cup creates a softer sauce for drizzling or tossing with vegetables.

Taste before making final adjustments. Add lemon juice for brightness, a pinch of salt for a flat flavor, or another spoonful of nuts if the pesto tastes too sharp. If it is too thick, blend in oil or water 1 tablespoon at a time. If it is too loose, add a few more tomatoes or nuts and pulse briefly.

Dried Tomato Pesto Uses and Storage

This dried tomato pesto coats pasta best when loosened separately. Toss 1/2 cup pesto with 2 to 3 tablespoons hot pasta water, then mix with 12 ounces cooked pasta. Add more pasta water until the sauce clings to the noodles instead of sitting in heavy clumps.

Spread it on toasted bread, wraps, or grilled sandwiches.
Spoon it over roasted potatoes, zucchini, green beans, or cauliflower.
Serve it as a dip with crusty bread, crackers, or raw vegetables.
Swirl it into soups, scrambled eggs, cooked grains, or white bean salads.

Transfer leftover pesto to an airtight container and refrigerate it for up to 5 days. Press plastic wrap directly onto the surface, or smooth the top and add a thin layer of olive oil to limit air exposure. Freeze it in small portions for up to 3 months, then thaw overnight in the refrigerator and stir before using.