Sun Dried Tomato Pesto is delicious on pizza, pasta, sandwiches, or chicken. This simple, vibrant pesto is full of flavor, naturally gluten free, and easy to make at home.
I make pesto at home often — from walnut and sage blends to classic basil and even kale-based variations. Homemade pesto is far more flavorful than store-bought, and this sun dried tomato version adds a sweet, tangy twist that pairs beautifully with many dishes. Once you try it, you’ll find it quick to prepare and versatile in use.
Sun dried tomato pesto has a deeper, slightly sweeter profile compared with green pestos. It brightens sandwiches and paninis, makes a lovely spread on grilled vegetables, and is excellent tossed with pasta or used as a finishing sauce for chicken and fish. For a quick, satisfying meal, stir a few spoonfuls into cooked penne and top with freshly grated Parmesan.
How to make Sun Dried Tomato Pesto
To make this pesto, add dry sun dried tomatoes (not packed in oil), raw cashews, and garlic cloves to a food processor. Pulse briefly to break down the ingredients, then add grated Parmesan, fresh basil, black pepper, and salt. With the processor running, drizzle in olive oil and a bit of water until the mixture reaches a spreadable, saucy consistency. Blend until everything is combined but still slightly textured for the best mouthfeel.
Notes on texture: if you prefer a chunkier pesto, pulse less and stop when small pieces remain. For a smoother sauce, blend a little longer and adjust liquid (olive oil or water) to reach your desired consistency.
What type of sun dried tomatoes to use
Use dry sun dried tomatoes, not the jarred tomatoes preserved in oil. The dry variety rehydrates during blending and yields the best flavor and texture for this recipe. You can find dry sun dried tomatoes in most grocery stores in the pasta or dried fruit aisle. If you buy them whole or halved, either will work — julienned tomatoes are convenient but not required.
If your dry tomatoes are very tough, soak them in warm water for 10–15 minutes to soften before blending. Drain them well so the pesto does not become watery.
Serving ideas and substitutions
- Use as a spread for sandwiches or paninis in place of mayo or traditional basil pesto.
- Toss with hot pasta and finish with grated Parmesan for a quick main dish.
- Spoon over grilled or baked salmon, chicken, or roasted vegetables as a finishing sauce.
- Try it on pizza, either as a base in place of tomato sauce or dotted on top after baking.
- To make the recipe vegan, substitute a dairy-free Parmesan alternative or nutritional yeast and omit or replace cashews if needed.
Storage and shelf life
Store homemade sun dried tomato pesto in an airtight container in the refrigerator for up to 1–2 weeks. For longer storage, freeze portions in small jars or ice cube trays for up to 6 months. When refrigerating, pour a thin layer of olive oil on top to help preserve color and freshness.
Can pesto be heated?
Yes. Pesto can be served either warm or cold. Toss it with hot pasta to gently warm the sauce, or spread it on pizza and bake. Avoid prolonged cooking at high heat to protect the fresh basil flavor.
Is this pesto gluten free?
Yes, this sun dried tomato pesto is naturally gluten free. If you need to make it dairy-free or vegan, use a dairy-free grated cheese alternative or nutritional yeast in place of Parmesan.
Try it instead of green pesto in these dishes
- Pesto Baked Salmon — swap in sun dried tomato pesto for a tangy finish
- Grilled Vegetable Panini — spread the pesto for extra flavor
- Italian-style dips and casseroles — use red pesto for a bright variation
- Sheet pan chicken or polenta dishes — spoon pesto over before serving
Sun Dried Tomato Pesto — Recipe
Sun Dried Tomato Pesto
Servings: 1 cup pesto • Prep time: 5 minutes • Total time: 5 minutes • Author: Whitney Bond
Ingredients
- 3.5 oz dry sun dried tomatoes (not packed in oil), julienned or halved
- 1/4 cup cashews
- 6 garlic cloves
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- 1/4 cup fresh basil leaves
- 1/2 tsp black pepper
- 1/2 tsp kosher salt, or to taste
- 1/2 cup olive oil
- 1/4 cup water (adjust as needed for consistency)
Instructions
- Add the sun dried tomatoes, cashews, and garlic cloves to a food processor and pulse a few times to break them down.
- Add the Parmesan, basil, black pepper, and salt. Pulse to combine.
- With the processor running, slowly drizzle in the olive oil and water until the pesto reaches your desired consistency. Stop and scrape down the sides as needed. Blend briefly to combine while keeping some texture.
- Taste and adjust seasoning. Store in the refrigerator or freeze in portions.
Nutrition
Nutrition for the full batch (approximate): Calories 1517 kcal; Carbohydrates 72 g; Protein 30 g; Fat 131 g; Saturated Fat 21 g; Sodium 1820 mg; Fiber 13 g. Values vary based on ingredient brands and portion sizes.
Enjoy this bright, flavorful sun dried tomato pesto as a versatile condiment or sauce. It’s a simple way to add bold Mediterranean flavor to many meals and keeps well for quick weeknight use.