Sun-Dried Tomato Pesto
Jun 01, 2025
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If you’re looking for a way to add a little extra oomph to your pasta, sandwiches or even your morning eggs, this easy Sun-Dried Tomato Pesto is a must-try. It’s a vibrant, savory spread that packs a punch of flavor thanks to natural sweetness of sun-dried tomatoes and roasted red pepper.
I love using jarred sun-dried tomatoes packed in olive oil for this recipe, as they’re incredibly convenient and often come with Italian herbs to add even more depth of flavor. Roasted red peppers from a jar add a smoky sweetness that complements the tomatoes perfectly and helps create a texture that makes this recipe great for spreading on sandwiches or serving as a dip for fresh, crispy vegetables or roasted potatoes. Together with walnuts, garlic, parmesan, and a good drizzle of olive oil, this pesto is absolutely irresistible.
What You Need for Sun-dried Tomato Pesto
- 1 cup sun-dried tomatoes (packed in olive oil)
- ½ cup walnuts
- 1 to 2 cloves garlic (depending on how garlicky you like it)
- 1 roasted red pepper (from a jar)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup parmesan cheese, grated
- ½ cup olive oil
How to Make IT
- Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
- Run the processor on low for about 20 to 30 seconds, until everything is combined.
- Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
- Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
- Transfer to a jar and store in the refrigerator for up to 10 days.
Ways to Enjoy Sun-dried TOmato Pesto
- Toss it with cooked pasta for an easy weeknight dinner.
- Spread it on sandwiches or wraps for an elevated lunch.
- Drizzle it on grilled fish or shrimp.
- Use it as a dip for fresh vegetables or crackers.
- Add it to your eggs for a flavorful start to the day.
This easy Sun-Dried Tomato Pesto is so versatile and absolutely packed with rich, nutty flavor. It’s sure to become one of your favorite sauces to keep on hand for use throughout the week. If you make it, be sure to leave a comment and let me know how you enjoyed it.
You might also enjoy my more traditional Dairy-Free Pesto or simple Vegan Arugula Pesto.
Sun-Dried Tomato Pesto
Ingredients
- 1 cup sun-dried tomatoes in olive oil
- ½ cup walnuts
- 1 to 2 cloves garlic
- 1 roasted red pepper, from a jar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup parmesan cheese, grated
- ½ cup olive oil
Instructions
- Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
- Run the processor on low for about 20 to 30 seconds, until everything is combined.
- Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
- Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
- Transfer to a jar and store in the refrigerator for up to 10 days.
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