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sundried tomato pesto

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Sundried Tomato Pesto simple to make at home and a great compliment to pastas, chicken and more.

sundried-tomato-pesto-1

I love sundried tomatoes. So much so that I bought 34.6 oz (2 pounds) of it from Costco back in October.

sundried tomato pesto

I didn’t know what to do with so much of it. I was only halfway through the jar. So I stuffed them in a food processor and sundried tomato pesto came to be.

First, thank you everyone for the wonderful birthday wishes. I had a wonderful day and y’all made it so special. I was really smiling from ear to ear all day from seeing the comments and Twitter love. Y’all are seriously the best.

Sundried tomato pesto is so easy to make. Just like regular basil pesto, sundried tomato pesto is relatively the same process. The taste is out of this world. I could’ve eaten that whole jar. I think I like sundried tomato pesto better than basil pesto. It just has more flavor and I love the way the sundried tomatoes bring out other flavors of a pasta dish.

If you buy sundried tomatoes in bulk, consider making yourself a tiny jar of this. It goes a long way and it’s so delicious. There are endless possibilities with sundried tomato pesto, one of which I will be sharing tomorrow so be sure to return :)

sundried tomato pesto

sundried tomato pesto

A great pesto for many recipes!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 ounces
Author: Julie Chiou
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Ingredients 

  • ¼ cup sundried tomatoes olive oil,, packed
  • 2-3 cloves garlic
  • Handful of pine nuts,, toasted
  • Salt,, to taste
  • Olive oil

Instructions

  • In a small skillet, toast the pine nuts on low heat until they get some color. Watch them carefully so they don't burn. Let cool a bit before adding them to the food processor.
  • In a food processor, add in your sundried tomatoes, garlic cloves, pine nuts, and salt.
  • Put the lid of the food processor on and pulse the food processor while drizzling the oil until the mixture comes together.
  • Taste it and see if it needs anything more. If not, give it one last nice long pulse and store it in an airtight container in the fridge.

Recipe Notes

This recipe is easily double, tripled, etc. You can easily make more than I did at a time. I have one of those tiny Cuisinart food processors that don't hold a lot so that's why I only made 3 oz.

YOUR NOTES

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Recipe Rating




linguine with sundried tomato pesto cream sauce | Another Bite Please

Monday 22nd of October 2012

[...] and I want to note she posted the Sundried Tomato Pesto recipe seperatly here. [...]

Laurie {Simply Scratch}

Thursday 2nd of February 2012

Love this recipe Julie! AND those spoons! Where can I find them?

Julie

Thursday 2nd of February 2012

Thanks, Laurie! I got the spoons at Sur La Table :) they were $0.95!

Skye (Skye Loves...)

Thursday 2nd of February 2012

Great twist on classic pesto. And great photo too.

Cassie

Wednesday 1st of February 2012

Girl, yes, I would eat the whole stinking jar!

claire @ the realistic nutritionist

Wednesday 1st of February 2012

Beautiful picture!